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)!
Print
Vegan Single-Serve Chocolate Chip Cookie
- Prep Time: 10 minutes
- Chill Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 2 cookies 1x
- Category: Dessert
- Cuisine: American
Description
Presenting this vegan single-serve chocolate chip cookie; it’s golden brown and crispy on the edges and chewy and gooey in the center.
Ingredients
- 2 tbsp (20 g) vegan butter, melted
- 3 tbsp (30 g) coconut sugar
- 2 tsp (7 g) cashew milk
- 1/2 tsp vanilla paste
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 5 tbsp (34 g) spelt flour
- 2 tbsp (24 g) chopped dark chocolate
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Begin by adding the melted vegan butter and coconut sugar into a small bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, pour in the cashew milk, vanilla paste, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Sprinkle in the spelt flour and fold together until there are streaks of flour remaining. Finally, add in the chocolate and fold into the dough.
- Cover the bowl with plastic wrap and freeze for 10 minutes exactly.
- Scoop the frozen dough out of the bowl, divide it into two, and roll each piece of dough into a tight ball. Place both cookie dough balls on the prepared baking sheet, evenly spaced apart, and bake in the oven for 11-12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 5-6 times; this will give your cookie that signature tortoiseshell look. Let cool for 8-10 minutes; it’ll continue to cook as it cools on the counter.
Notes
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).
Confirming that this is an amended version of my original single-serve chocolate chip cookie recipe. I’m constantly retesting recipes so they’re the best version they can be, and this cookie recipe was due for an update. And while it’ll never be perfect, it’s pretty close!
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
- Preheat the oven to 350°F (180°C) and line a small baking sheet with parchment paper.
- 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.
- 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.
- Bake in the oven for 8 minutes and once done, let cool for 3 minutes.
BEST COOKIE EVER
Yasss, love to hear it!
This is sooo good!!! Thank you
Yaaay! Made my day to read this, thank you for sharing Lori!
SO GOOD! Thank you so much
HONORED!!!
Can anything be used instead of vegan or regular butter?
hi! I have been wanting to make these for a while now…just starting today… but your recipe is incorrect for the 2x and 3x…the gram measurements do not increase..so it shows 20 g of butter and 30 g sugar for all 3 x recipes. Anyway you can modify that? 🙂
Hi Cat! Unfortunately, still can’t find a way for the recipe card to scale the gram measurements with the imperial measurement – but definitely working on finding a fix. For now, I’d recommend making my small-batch chocolate chip cookies; the recipe makes 8 cookies and they taste exactly like this single-serve version!
Thanks for the reply! Well it’s funny because lately none of my vegan baking has been turning out right. When I started your recipe I initially didn’t notice that the grams were off on the 2x batch so I measured 4 tbs of butter and put it on the scale and it wasn’t 20 g like the recipe stated and I thought here we go again! I CANNOT BAKE! haha. Thanks, and I realize I’m probably not the first person who mentioned this, so sorry if I made it seem like I was the one who spotted it! haha
Oh no, well at least you spotted it before you got any further in the recipe! Update on scaling the metric measurements for this recipe; it’s working now!! Woohoo!
No because why was this one of the best cookies I’ve had?? The portion was perfect. Adding this my list of favorite recipes 🫶