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 this recipe makes two cookies, because no one eats just one cookie!

Wanted to note that you can swap in regular dairy (milk and butter) for this cookie – I’ve tested it with both dairy and non-dairy ingredients and it turns out just the same.

vegan single-serve chocolate chip cookie on parchment paper

Single-Serve Chocolate Chip Cookie Ingredients

Everything you’ll need to make this eggless, single-serve chocolate chip cookie, along with ingredient recommendations. 

  • All-purpose flour or spelt flour
  • Butter or vegan butter: My go-to butter is Kerrygold. For vegan butter, highly recommend Miyoko’s unsalted vegan butter.
  • Coconut sugar
  • Creamy milk: Any creamy milk will work well; I used my homemade house blend milk. But cashew milk, almond milk, or regular milk will all work great.
  • Vanilla paste or ground vanilla
  • Dark chocolate: Any 70%+ cacao dark chocolate will work well here – personally love using the bittersweet cacao wafers from Natvias – they’re perfect for baking with.
  • Baking powder
  • Baking soda
  • Diamond Crystal kosher salt
vegan single-serve chocolate chip cookie on parchment paper

Notes

  • Weigh your ingredients. When a recipe is drastically scaled down, there’s very little room for error. Highly recommend using metric measurements for best results.
  • Don’t overmix the dough. The more you mix the dough, the more gluten develops, making your cookie tough.
  • 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 10-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 those signature ripples you see in bakery cookies.
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vegan single-serve chocolate chip cookie on parchment paper

(Vegan) Single-Serve Chocolate Chip Cookie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Yasmeen Ali
  • Prep Time: 10 minutes
  • Chill Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 2 cookies 1x
  • Category: Dessert
  • Cuisine: American
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Description

This single-serve chocolate chip cookie is golden brown and crispy on the edges and chewy and gooey in the center.

Ingredients

Scale
  • 20 g (2 tbsp) unsalted butter or unsalted vegan butter, melted
  • 30 g (3 tbsp) coconut sugar
  • 7 g (2 tsp) milk or creamy dairy-free milk (I used my homemade house blend milk)
  • 1/2 tsp vanilla paste or ground vanilla
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 35 g (5 tbsp) all-purpose flour (can use spelt flour)
  • 24 g (2 tbsp) chopped 70% + cacao dark chocolate

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 
  2. Make the dough and freeze. Whisk the melted butter and coconut sugar together in a small bowl. It’ll look clumpy; that’s normal. Whisk in the milk, vanilla paste or ground vanilla, baking powder, baking soda, and salt. Continue to whisk until it forms a creamy, smooth syrup – you’ll see it transform! Add in the flour and chopped dark chocolate and fold into the syrup until there are no streaks of flour. The dough will be fairly loose. Cover the bowl with plastic wrap and freeze for 10-15 minutes.
  3. Bake the cookies. Divide the dough into two equal-sized balls, and place on the prepared baking sheet, evenly spaced apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven, and bang the sheet pan on the counter 5-6 times; this will give the cookies beautiful ripples. Let cool for 10 minutes – they will continue to cook and firm up as they cool on the counter.

Notes

When a recipe is drastically scaled down, there’s very little room for error. Highly recommend using metric measurements for best results.

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. You can find the older version of this recipe below.

Did you make this recipe?

Share a photo and tag me — love seeing recipe remakes!

(Older Version) Single-Serve Vegan Chocolate Chip Cookies

Ingredients

  • 1 tbsp sunflower butter (sub with peanut butter)
  • 1 tbsp honey (sub with date syrup or agave)
  • 2 tsp creamy non-dairy milk
  • 1/4 tsp vanilla paste or ground vanilla
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp Diamond Crystal kosher salt
  • 2 1/2 tbsp all-purpose flour (sub with spelt flour or oat flour)
  • 2 tbsp blanched almond flour
  • 2 tbsp chopped dark chocolate

Directions

  1. Preheat the oven to 350°F and line a quarter sheet pan with parchment paper.
  2. Make the dough. Whisk together the sunflower butter, honey, milk, vanilla, baking powder, baking soda, and kosher salt. Add the all-purpose flour, almond flour, and chopped dark chocolate, and fold until combined.
  3. Shape and bake the cookie. Roll the dough into a ball and place it on the prepared baking sheet. 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. Bake in the oven for 8 minutes, then let cool on the counter for 5-10 minutes or until firm.