If you’re craving a double chocolate chip cookie but don’t want to whip up a big batch, enter this vegan single-serve double chocolate chip cookie. It’s chewy, gooey, chocolatey heaven! 

And full transparency, this easy single-serve double chocolate chip cookie recipe makes two cookies. Because who just eats one cookie? ‘Em I right?!

vegan single-serve double chocolate chip cookie

Ingredients You’ll Need For This Vegan Single-Serve Double Chocolate Chip Cookie

When it comes to cookies, the ingredients you use matter SO much! So, leaving you a list of everything you’ll need to make these easy vegan double chocolate chip cookies, along with ingredient recommendations. 

And yes, this recipe is just a scaled-down version of my small-batch double chocolate chip cookie recipe. 

  • 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. 
  • Cocoa powder: Make sure to use unsweetened Dutch-processed cocoa powder.
  • Espresso powder: This helps amplify the chocolate flavor; don’t leave it out!
  • Vegan butter: My favorite vegan butter is Miyoko’s unsalted vegan butter; it has wonderful ingredients. Plus, when the butter is unsalted, you have full control over the amount of salt in your cookies. 
  • 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. The extract is just a flavor from the vanilla bean, but vanilla paste is the whole ground beans. Which means you’ll get loads more vanilla flavor in your cookies. 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
vegan single-serve double chocolate chip cookie

3 Quick Tips 

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). 
  • 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 3-4x. 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.

Ok, happy baking! 

XO, Yasmeen

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vegan single-serve double chocolate chip cookie

Vegan Single-Serve Double Chocolate Chip Cookie

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  • 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
Print Recipe

Description

If you’re craving a double chocolate chip cookie but don’t want to whip up a big batch, enter this vegan single-serve double chocolate chip cookie. It’s chewy, gooey, chocolatey heaven! 

Ingredients

Scale
  • 2 tbsp (20 g) vegan butter, melted 
  • 3 tbsp (25 g) coconut sugar 
  • 2 tsp (8 g) cashew milk
  • 1/2 tsp vanilla paste
  • 1/4 tsp espresso powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda 
  • 1/4 tsp kosher salt
  • 4 tbsp (30 g) spelt flour
  • 1 1/2 tbsp (9 g) cocoa powder
  • 2 tbsp (24 g) chopped dark chocolate or chocolate chips

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 
  2. 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, espresso powder, 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!
  3. Sprinkle in the spelt flour and cocoa powder and fold together until there are streaks of flour remaining. Finally, add in the chopped chocolate and fold into the dough. 
  4. Cover the bowl with plastic wrap and freeze for 10-15 minutes. 
  5. 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 3-4 times; this will give your cookie that signature tortoiseshell look. Let cool for 10 minutes; it’ll continue to cook as it cools on the counter.

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