Introducing this chewy and gooey single-serve vegan matcha chocolate chip cookie.
It’s crisp on the edges and gooey in the center, just like any good cookie should be. Plus, it’s made with wholesome nutrient-dense ingredients. So you could totally have this for breakfast (it even has caffeine in it so it’s seriously the perfect dessert-for-breakfast).
Did I mention that this matcha chocolate chip cookie is easy, simple and takes just 20 minutes to make. Which includes cook time?
Oh, and this single-serve cookie is completely refined sugar-free, dairy-free and egg-free!
Matcha Chocolate Chip Cookie Ingredients
Here’s your grocery list for this healthy matcha chocolate chip cookie.
- Spelt flour: Love the sprouted spelt flour from One-Degree Organics, it’s great for gut health!
- Almond flour: make sure to use blanched almond flour
- Matcha: Typically when baking with matcha, it’s recommended to use culinary matcha. With this recipe, I respectfully disagree. Because it’s such a small serving, I feel like it’s justified to use high quality ceremonial matcha (I buy all my matcha from Ippodo; Jade Leaf Matcha and Nekohama are also great matcha brands). Plus, the flavor shines through better, as does the color. Ultimately, use whatever matcha you have on hand.
- Leaveners: I use both baking powder and baking soda to give this cookie the best possible texture.
- Salt and Vanilla: because every cookie needs to have salt and vanilla. Don’t skip these, they are essential to making the cookie taste absolutely phenomenal.
- Chocolate: I like using dark chocolate chips for this cookie, but feel free to use any type of chocolate you have on hand.
- Honey: To give these cookies much needed sweetness and flavor. You can absolutely make this cookie with date syrup so it’s fully vegan.
- Cashew milk: cashew milk, soy milk, rice milk, really any plant milk will work here.
Cheat Sheet to this Recipe
Listing out a few key pointers to making this single-serve matcha chocolate chip cookie recipe perfectly!
- Measure super carefully! This is so underrated and honestly is a big reason your cookie doesn’t turn out like the picture. Especially when it comes to a single-serve chocolate chip cookie there is so much more room for error.
- Use good quality matcha. Highly recommend using matcha from either Ippodo or Jade Leaf Matcha. The quality and flavor of the matcha will shine through in this cookie, so use a good quality matcha for best results. Poorer grade matcha will leave the cookie with a bitter aftertaste.
- Try to use refined sugar-free chocolate chips. This is more of a tip than a requirement, as any chocolate chip will work in this recipe. But I like using the date-sweetened chocolate chips from Hu Chocolate. They’re just better for you!
- Mix the dough until just combined. The more you mix the dough, the tougher, chewier and more dense your cookie will be. So stop over mixing your dough. Actually, let me repeat that, stop over mixing the dough!
- When in doubt, under-bake your cookie. If you’re unsure if the cookie is done, I can guarantee that it’s better to take it out and let it cool and continue to cook on the counter. Leaving it in the oven would just lead to an over-baked and dry cookie. Plus, who can complain about a gooey cookie center!
- Trust Your Nose: This is more of a trick than a tip. But, as soon as you start smelling cookies in the kitchen, it’s time to take that baby outta the oven.
Even More Vegan Single-Serve Cookie Recipes
- Single-Serve Chocolate Chip Cookie
- Single-Serve Double Chocolate Chip Cookie
- Single-Serve Snickerdoodle
Single-Serve Matcha Chocolate Chip Cookie
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 1 cookie 1x
- Category: Dessert
- Cuisine: American, Japanese
Description
Introducing this ooey gooey single-serve matcha chocolate chip cookie. It’s crisp on the edges and gooey in the center, just like any good cookie should be.
Ingredients
Wet Ingredients
- 1 tbsp Sunflower butter ((cashew butter and peanut butter are great subs))
- 1 tbsp Honey or Maple syrup
- 1 tsp Cashew milk
- ½ tsp Matcha powder
- ¼ tsp Vanilla extract or Vanilla paste
- ¼ tsp Baking powder
- ⅛ tsp Baking soda
- ⅛ tsp Kosher salt
Dry Ingredients
- 2 ½ tbsp Spelt flour
- 2 tbsp Almond flour
- 2 tbsp Chocolate Chips ((love the date-sweetened Hu chocolate chips))
Instructions
- Begin by preheating the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, add in all the wet ingredients and whisk together well. The mixture should look like a thick syrup.
- Next, sprinkle in the spelt flour and almond flour. Mix until just combined. Finally, add in the chocolate chips and mix until just combined.
- Roll the dough into a ball and place on a piece of parchment paper. Smush the dough down using the palm of your hand, until the cookie is round and about ¼" thick (2cm). Keep in mind that the cookie spread much while cookie, so try to make it the thickness you like.
- Bake the cookie in the oven for 8 minutes until puffed and cracked on the top. Let cool for 2 minutes and then enjoy with a glass of milk.
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