A great dessert for singles (or those who just don't want a full batch of cookies), this Vegan Single Serve Chocolate Chip Cookie is indulgent perfection. Chewy, chocolatey, sweet and salty, this cookie is as delicious at it is easy. Comes together in 1 bowl in less than 20 minutes!
Single-serve desserts are criminally underrated. Sometimes you want a warm, gooey chocolate chip cookie but you don't want an entire batch! Single-serve recipes to the rescue!
That said, this recipe may give you a hankering for more. If so, please refer to our vegan chocolate chip cookies post. Our single-serve recipe is adapted from these cookies.
If you'd like some great tips to help you achieve perfect cookies every time, check out our post on how to make vegan cookies.
Cookie ingredients:
This vegan single serve chocolate chip cookie can be made with ingredients you already have in your pantry! Here's your list:
- vegan butter: provides fat for moisture and tenderness in the cookie.
- light brown sugar: adds sweetness and moisture to the cookie, creating a chewy texture. The molasses content in brown sugar enhances the flavor and color of the cookie.
- granulated sugar: adds sweetness and helps to create a crisp edge on the cookie.
- vanilla extract: enhances the flavor of the cookie, adding a warm, aromatic note that complements the chocolate.
- cornstarch: Helps to tenderize the cookie and contributes to its soft and chewy texture.
- baking soda: Acts as a leavening agent, causing the cookie to rise slightly during baking, resulting in a soft and light texture.
- salt: Balances the sweetness of the cookie and enhances the flavors of the other ingredients. It also helps to intensify the chocolate flavor.
- all-purpose flour: Provides structure to the cookie, binding the ingredients together and giving it a chewy texture.
- nondairy chocolate chips: adds chocolate flavor and texture to the cookie, creating pockets of melty goodness throughout.
- flaky sea salt: adds a finishing touch to the cookie, providing a contrast in texture and a burst of flavor. The flakes of sea salt enhance the sweetness of the cookie and the richness of the chocolate.
How to make the cookie dough (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by stirring together the softened vegan butter, sugars and vanilla until smooth. Add in the cornstarch, baking soda and salt. Mix until ingredients are well-distributed.
Sprinkle flour into the bowl and mix until cookie dough comes together. Fold in the chocolate chips.
How to bake your single serve cookie:
Split the cookie dough into two equal-sized balls of cookie dough. Place on a small baking sheet lined with parchment paper.
Bake cookies in an oven that has been preheated to 350 degrees F (175 C) for 11-13 minutes. Immediately sprinkle cookies with flaky salt when they come out of the oven.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the best cookies:
- Use the Right Vegan Butter: Opt for a high-quality vegan butter (such as Earth Balance from the tub) to ensure the best flavor and texture.
- Measure Ingredients Accurately: Since this recipe is for a single serve cookie, precise measurements are crucial to achieving the right balance of ingredients and texture.
- Mix Thoroughly: Make sure to thoroughly mix the ingredients together until well combined. This ensures even distribution of flavors and ingredients throughout the cookie dough.
- Chill the Dough (Optional): If time allows, consider chilling the dough for 15 minutes to an hour before baking. Chilling helps solidify the fat in the dough, resulting in thicker cookies with better flavor and texture.
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent the cookies from sticking to the pan and to ensure even baking.
- Bake Until Golden Brown: Keep an eye on the cookies as they bake and remove them from the oven when the edges are golden brown. The center may still look slightly under-baked, but the cookies will continue to cook as they cool on the baking sheet.
Frequently asked questions:
While cornstarch helps to tenderize the cookie and contributes to its soft texture, you can omit it if you don't have any on hand. The cookie may be slightly less tender without it, but it should still turn out delicious.
Yes, you can substitute coconut oil for vegan butter in this recipe. Make sure to use refined coconut oil if you don't want a coconut flavor in your cookie. Keep in mind that coconut oil tends to make cookies spread more, so you may need to chill the dough before baking for best results. Work with coconut oil in a solid state!
Yes, you can use a gluten-free all purpose flour alternative. However, gluten free flour tends to produce a denser and more crumbly texture, so the cookie may not have the same chewiness as one made with all-purpose flour. You may also need to adjust the amount of flour and other ingredients slightly to achieve the desired consistency.
Cookie customizations:
Here are a few ideas to jazz up your vegan single serve chocolate chip cookie:
- Peanut Butter Chocolate Chip Cookie: Add 1 tablespoon of creamy peanut butter to the dough for a rich, nutty flavor. Sprinkle crushed peanuts on top for extra crunch.
- Double Chocolate Cookie: Mix 1 teaspoon of cocoa powder into the dough for a chocolatey base. Use dark chocolate chips for an indulgent treat.
- Oatmeal Chocolate Chip Cookie: Replace 2 tablespoons of flour with rolled oats for a chewy texture. Add a pinch of cinnamon for warmth and depth of flavor.
- Salted Caramel Cookie: Stir in a teaspoon of vegan caramel sauce into the dough.
- Matcha Chocolate Chip Cookie: Add ½ teaspoon of matcha powder to the dough for an earthy, slightly bitter contrast to the sweetness of chocolate.
- Espresso Chocolate Chip Cookie: Mix in ¼ teaspoon of instant espresso powder for a coffee-infused twist.
- Berry Chocolate Chip Cookie: Add a couple teaspoons of chopped freeze-dried raspberries or strawberries to the dough for a fruity tang.
- Tahini Chocolate Chip Cookie: Swap half of the vegan butter with tahini for a nutty, slightly savory twist. Sprinkle sesame seeds on top for added texture.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Single Serve Chocolate Chip Cookie
Perfectly warm and gooey, single serve chocolate chip cookie (actually makes two cookies!). Can be made in one bowl and will be ready in 20 minutes - great for late night cravings!
- Prep Time: 8 minutes
- Bake Time: 12 minutes
- Total Time: 20 minutes
- Yield: 2 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
2 tablespoons vegan butter, softened*
2 tablespoons light brown sugar
1 tablespoon granulated sugar
¼ teaspoon vanilla extract
½ teaspoon cornstarch
⅛ teaspoon baking soda
pinch of salt
¼ cup all purpose flour
3 tablespoons nondairy chocolate chips
flaky sea salt to top
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a small baking sheet with parchment paper. Set aside.
- Cookie Dough: Add vegan butter, light brown sugar, granulated sugar and vanilla extract to a small bowl. Smash the butter down with a spoon and stir together until smooth. Add cornstarch, baking soda and salt to the bowl and stir until ingredients are well-distributed. Add in the flour and stir until cookie dough is just-combined. Fold in the chocolate chips.
- Optional Chill: If you prefer a chewier cookie, chill the cookie dough in the fridge for 15 minutes prior to baking.
- Bake: Divide the cookie dough into two equal sized balls and place them on the prepared baking sheet at least 3 inches apart. Bake on center rack of preheated oven for 11-13 minutes. Allow cookies to cool on baking for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*These cookies come out best if you use Earth Balance vegan butter FROM THE TUB! For whatever reason, this makes a huge difference.
*If you’d like for your cookie to be chewier, chill your cookie dough in the refrigerator for 15 minutes before baking. Totally optional.
*Want your cookies to be perfectly round? Gently swirl a 4-inch circle cookie cutter around each cookie right when they come out of the oven. You can also use a wide mouth cup or mug for this.
*This recipe actually makes 2 cookies. To me, 2 cookies IS a single serving! If you disagree feel free to share with a friend.
More vegan chocolate chip cookie recipes:
- Vegan Banana Chocolate Chip Cookies
- Vegan Orange Chocolate Chip Cookies
- Vegan Espresso Chocolate Chip Cookies
- Vegan Skillet Chocolate Chip Cookie
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