Vegan Single-Serve Chocolate Chip Cookie

So you want a chocolate chip cookie but you don’t want to whip up a whole big batch just for yourself? I present this vegan single-serve chocolate chip cookie that is literally the best single-serve cookie recipe ever. 

It’s golden brown and crispy on the edges and chewy and gooey in the center. And while this single-serve cookie might not be super healthy, it is hands down the best chocolate chip cookie I’ve had in a long time. 

Full transparency, this easy single-serve chocolate chip cookie recipe makes two, not one cookie. Because who just eats one cookie? ‘Em I right?!

And in the spirit of transparency, the cookie dough does need to sit in the freezer for 10 minutes, and the cookies also have to cool for 10 minutes. But it’s worth it. Just get this healthy (ish) single-serve chocolate chip cookie started right before you eat dinner. So you can have these ready when that post-dinner sweet tooth craving hits! 

Ingredients For This Single-Serve Chocolate Chip Cookie

Here’s everything you’ll need to make this eggless single-serve chocolate chip cookie along with ingredient recommendations. 

• Spelt flour: You’ve heard me go on and on about their flour before, but One Degree Organics Sprouted Spelt Flour is truly the best (no this isn’t an ad, I just love their flour). Their flour uses sprouted spelt, which means the nutrients are more bioavailable, and it’s easier on your digestion. 
• Vegan butter: My favorite vegan butter is Miyoko’s unsalted vegan butter; it has wonderful ingredients. 
• Coconut sugar
• Cashew milk: Baking is super finicky, so using a different milk than I do could skew how the cookie tastes/the texture. So I highly recommend using my homemade cashew milk for best results.
• Vanilla paste: Vanilla paste is just so much better than vanilla extract. And yes, almost all vanilla paste will have cane sugar in it. But since we’re using such a small amount in this recipe, I feel like it’s negligible. 
• Dark chocolate: I love Hu Chocolate a lot, but other wonderful brands are Blue Stripes Cacao and Evolved Chocolate (both brands use coconut sugar as a sweetener). 
• Baking powder and baking soda 
• Kosher salt + flaky salt for presentation 

A Few Important Notes… 

Just a few tips and tricks so your cookie comes out EXACTLY like the photo. 

• Measure the ingredients carefully. When a recipe like this is scaled down drastically, there is less room for error (as in none at all). I HIGHLY recommend using the gram measurements for best results, because something as improperly measuring the flour can skew this recipe. And speaking of grams, linking the kitchen scale I use all the time here (it’s so chic). 
• Don’t overmix the dough. The more you mix the dough, the more gluten will develop, making your cookie gummy, tough and dry.
• When in doubt, underbake. Nothing is worse than a dry cookie that’s burnt on the bottom. I like baking this cookie for 12 minutes at 350°F, but if it already looks done at the 11-minute mark, take it out. 
• Bang the cookies on the counter 5-6x. When the cookies are done baking, I like to bang the baking sheet on the counter 5-6 times, this gives the cookies that signature tortoiseshell look and crackle.

Sharing Is Caring! 

If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!

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Older Single-Serve Chocolate Chip Cookie Recipe

If you’re looking for the older version of this recipe, leaving the full recipe for you below! Although, I highly recommend making the newer version – it’s so much better!

Ingredients

• 1 tbsp sunflower butter
• 1 tbsp honey or date syrup 
• 2 tsp cashew milk
• 1/4 tsp vanilla extract 
• 1/4 tsp baking powder
• 1/8 tsp baking soda 
• 1/8 tsp kosher salt
• 2 1/2 tbsp spelt flour 
• 2 tbsp almond flour 
• 2 tbsp chocolate chips 

Directions

1. Preheat the oven to 350°F (180°C) and line a small baking sheet with parchment paper.
2. In a mixing bowl, add in the sunflower butter, honey, cashew milk, vanilla, baking powder, baking soda, and kosher salt. Whisk well. Next, add in the spelt flour and almond flour and fold into the wet ingredinets. Finally, sprinkle in the chocolate chips and mix until combined. 
3. Roll the dough into a ball and place on the parchment paper. Gently squish down the dough and form it into a round cookie shape, about ½” thick. Keep in mind that the cookie won’t spread too much when baking, so much sure it’s as round as you can make it.
4. Bake in the oven for 8 minutes and once done, let cool for 3 minutes.