Single Serve Vegan Chocolate Chip Cookie
This single-serve vegan chocolate chip cookie is perfect for when you’re craving a cookie but don’t want to bake a whole batch! It has perfectly chewy edges, a soft gooey center, and comes together easily without a mixer. This is the ultimate recipe for those late-night cookie cravings!
Ingredients you’ll need
Ingredient notes
Melted vegan butter gives this cookie its perfectly rich and chewy, and it means there’s no need for a hand mixer! I recommend only partially melting your butter, leaving some soft pieces behind so it cools more quickly. If the butter is too hot, it can melt the chocolate chips before the cookie reaches the oven.
Brown sugar for depth of flavor and chewiness. Alternatively, you can use granulated sugar (for a thinner and crispier cookie) or coconut sugar (for a refined sugar-free cookie).
Baking soda, not baking powder, helps the cookie spread.
Chocolate chips or chocolate chunks (chopped from a chocolate bar). If you want an extra chocolatey cookie, you can press more chocolate into the cookie dough ball before baking.
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Making the cookie dough
It’s incredibly easy to make the dough for this single-serve cookie, so you can satisfy your cookie cravings ASAP!
In a small bowl, mix together all the wet ingredients, including the sugar. Since the butter is melted, you don’t need a hand mixer (less dishwashing)! Then mix in the all-purpose flour and baking soda until just combined.
Finally, add the chocolate chips/chunks then fold until combined. Your cookie dough should be soft and smooth, but not oily.
There’s no need to chill the dough, unless you prefer a thicker cookie or are making it in a hot climate.
Baking your single-serve vegan cookie
This recipe makes one giant cookie or two medium-large cookies. They’ll need slightly different baking times:
- Bake one cookie for 15-17 minutes
- Bake two cookies for around 11 minutes
As always, ovens vary a lot, so follow your gut when baking your cookie. Your cookie/cookies are ready when the edges look set and your cookie is evenly golden, even though the middle may look a bit soft. When you remove your cookie from the oven, it’ll continue baking on the hot baking sheet.
Tips for the best cookies
For the best results, measure your ingredients carefully. This is a small recipe, so even 2 teaspoons or 10 grams of overmeasured or undermeasured ingredients will affect how your cookie bakes.
I recommend using a kitchen scale and the grams measurements. Alternatively, use the spoon and level method, especially when measuring the sugar and flour.
Customizing this cookie recipe
Sure, but keep in mind that reducing the sugar will cause the cookie to spread less (you may want to flatten your cookie dough ball before baking). Reducing the sugar will also make the cookie less chewy.
Yes, however, not all brands of gluten-free flour are the same. Check the notes at the bottom of the recipe card for details. Otherwise, if you’ve successfully used a brand of gluten-free flour in another vegan cookie recipe, it should work for this recipe.
Yes, some other delicious mix-ins include:
– pretzels
– nuts
– white chocolate chips
– dried fruit
More easy vegan cookie recipes
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Single Serve Vegan Chocolate Chip Cookie
Ingredients
- 3 tablespoons (36g) packed light brown sugar, (note 1 for alternatives)
- 2 tablespoons (28g) vegan block butter, partially melted then cooled (note 2)
- 1 teaspoon (5g) dairy-free milk, or as needed
- ¼ teaspoon vanilla extract, optional
- ⅓ cup (42g) all-purpose plain flour, (note 3 for gluten free)
- ⅛ teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 3 tablespoons (30g) mini dairy-free chocolate chips, or roughly chopped vegan chocolate, plus extra to decorate if desired
Instructions
- Note: As this is a small batch recipe, please ensure you measure your ingredients accurately. For the best results, use the grams measurements where provided. If using measuring cups, use the spoon and level method where you fluff up the flour in your container with a fork, use a spoon to add it to your measuring cup and level it off with a knife. Using too little or too much of any ingredient makes a huge difference in a small-batch recipe.
- Preheat oven to 180°C (350°F). Line a small baking tray with parchment paper.
- Add the sugar, cooled butter, milk and vanilla to a small mixing bowl. Mix with a spatula or spoon until smooth.
- Add the flour and baking soda and mix until there are no pockets of dry ingredients. Add the chocolate and mix until just combined. The cookie dough should be soft and tacky.
- If making one cookie, shape the dough into a large ball and place it in the middle of your cookie sheet. If making two cookies, divide the dough into 2 balls and arrange on your baking sheet with space between them. The cookies will spread a lot in the oven. If desired, press extra chocolate chips onto the cookie dough ball(s).
- Bake one large cookie for 15-17 minutes, or bake two smaller cookies for around 11 minutes. The cookie(s) are ready when they're evenly golden brown, the edges look set and the center is still soft. When you take the cookie(s) out of the oven, they will continue baking.
- Let the cookie(s) cool on the baking sheet for 15 minutes then transfer to a wire rack. Enjoy warm or at room temperature! If you have any leftovers, keep it in an airtight container at room temperature for up to 3 days.
Notes
- Alternatively, you can use granulated sugar (for a thinner crispier cookie) or coconut sugar (for a refined sugar free cookie).
- I recommend partially melted butter because fully melted butter will take a while to cool down and give you a stickier dough. The butter should be part liquid with some soft pieces. This recipe will also work with a spreadable vegan buttery spread but I recommend omitting the milk.
- I have tested this recipe with several 1:1 gluten-free flours and recommend Bob Red Mills (blue packet) and King Arthur Flour’s measure for measure. It will not work with some brands such as White Wings gluten-free flour. If making gluten-free, I recommend using the gram measurements and omitting the milk in the recipe. Your batter will be stickier (almost like muffin batter) so dollop it on your baking tray and it’ll bake like the cookie in the pictures above.
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Truly delicious, with a chewy texture.
So glad you enjoyed this cookie! Thanks for your feedback 🙂