Has there ever been a time when you were craving freshly baked cookies but you just didn’t feel like baking an entire batch? You just wanted ONE cookie and didn’t want to spend an hour in the kitchen? I hear you, Fam and this recipe is for you! This Vegan Single Serve Chocolate Chip Cookie recipe took me 4 tries to get right. Yes, 4. I needed it to be PERFECT and I think I did it. I did it all for you guys!
My husband fully approved this recipe at try number 3 but I wasn’t satisfied. You should have seen me in the kitchen going absolutely nuts. I just couldn’t get it right! In the end, removing the egg from the recipe and making it totally vegan make it just what I was imagining. Honestly, I think this recipe has made me stronger as a recipe developer. I usually try to play it safe and make what I know will usually come out on the first try. This recipe was a bit out of my comfort zone but I’m so glad I tackled it. When I took that first bite out of cookie recipe #4 I almost cried.
This Chocolate Chip Cookie recipe makes a fudgy, melt in your mouth cookie that will satisfy your sweet tooth. The ingredients are minimal and simple. Additionally, because you’re only making a single cookie, it doesn’t take long at all! The only thing that takes time is I suggest chilling the dough before baking. I KNOW, I hate myself for saying it. I have always been far too impatient to chill any type of dough but I did with this one and I truly believe it made all the difference.
What you will need for your Chocolate Chip Cookie:
Whole wheat flour
This Vegan Single Serve Chocolate Chip Cookie Recipe melt in your mouth when you bite into it. It’s the perfect recipe if you don’t feel like making a full batch of cookies and it takes no time at all!
4 Tbsp Whole Wheat Flour
1 + 1/2 Coconut Oil (Melted)
2 Tbsp Coconut Sugar
1/8 teaspoon baking soda
1 Tbsp Almond Milk
1/4 teaspoon Vanilla Extract
Pinch of Salt
2 Tbsp Chocolate Chips
- Heat your oven to 350
- Combine your ingredients in a small bowl and refrigerate the dough for 10 minutes minimum but 15 minutes if you’re a patient person (don’t skip this step!)
- Remove from the fridge and mold your dough into one large cookie
- Bake for 12 minutes, remove from the oven and tap your tray on the counter a few times
- Let fully cool before digging in and enjoy!