Can I omit the cornstarch from the recipe?

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.

Can I use coconut oil instead of vegan butter in this recipe?

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!

Can I make these cookies gluten-free?

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.

Vegan Single Serve Chocolate Chip Cookie (1 Bowl!)

Name: Vegan Single Serve Chocolate Chip Cookie
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons vegan butter, softened*; 2 tablespoons light brown sugar; 1 tablespoon granulated sugar; 1/4 teaspoon vanilla extract; 1/2 teaspoon cornstarch; 1/8 teaspoon baking soda; pinch of salt; 1/4 cup all purpose flour; 3 tablespoons nondairy chocolate chips; flaky sea salt to top

Vegan Single Serve Chocolate Chip Cookie

Chocolate chip cookie sprinkled with flaky sea salt on white parchment paper.

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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!

Author: Lyndsey Hiltner
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

Scale

2 tablespoons vegan butter, softened*

2 tablespoons light brown sugar

1 tablespoon granulated sugar

1/4 teaspoon vanilla extract

1/2 teaspoon cornstarch

1/8 teaspoon baking soda

pinch of salt

1/4 cup all purpose flour

3 tablespoons nondairy chocolate chips

flaky sea salt to top

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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.

Equipment

baking sheet

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mixing bowl

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parchment paper

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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.

Find it online: https://censoredbaker.com/vegan-single-serve-chocolate-chip-cookie/