This recipe for a vegan Single Serving Chocolate Chip Cookie is easy to make in less than 20 minutes! Its naturally sweetened and boasts 12 grams of protein. Don't keep a full batch of cookies around the house when you can satisfy your craving with this decadent cookie for one.
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Say hello to my newest obsession - a soft, chocolate-y, kind-of-healthy chocolate chip cookie for one!.
First, let's take it back a bit. Remember my vegan cookie dough for one? Of course you do, it's hands-down the most popular recipe on the site. This was my go-to treat when I wanted something a little healthy yet a little sweet, and I would make it at least once a week.
I've had a lot of people ask if you can bake the dough into a cookie, and sadly the answer was always no. While it has spot on cookie dough taste and texture, it is lacking a lot of what makes a cookie a cookie.
So, I set out to make a single serving chocolate chip cookie that also happened to be vegan, without necessarily tasting like it was vegan.
Now I've been making this chocolate chip cookie several times a week to make sure it was perfect for you. What we've arrived on is a vegan chocolate chip cookie for one (or maybe two) that I'm going to argue is healthy enough to eat for breakfast.
Ingredients
- Almond butter
- Maple syrup
- Coconut oil
- Vanilla extract
- All-purpose flour
- Rolled oats
- Salt
- Baking soda
- Vegan chocolate chips
How to make a single serving cookie
- Whisk almond butter, maple syrup, coconut oil, and vanilla extract in a small bowl
- Add the flour, oats, salt, and baking soda and stir until completely incorporated
- Add the chocolate chips and combine
- Scrape the dough into a ball and place it on a baking sheet lined with a square of parchment paper, flattening slightly if necessary
- Press a few chocolate chips into the top of the cookie and sprinkle with flaky sea salt if desired
- Bake at 350ºF for 8-9 minutes or until just starting to dry out on top
Top tips
Picture perfect cookies
If you want your cookie to look like the one in the photos here, make sure you press a few extra chocolate chips into the top and sprinkle with flaky salt before baking.
The best dessert salt
Any coarse salt will work, but I like to top my desserts with Fleur de sel, Maldon sea salt flakes, or other flaky sea salt.
Don't over bake
I love a gooey center on a chocolate chip cookie, so make sure you don't over bake these. However, if making this single serve cookie to take on the go as a breakfast or packed lunch option, let it cook the extra minute so it can fully set. It will be more portable and less messy for eating in public (or traffic, I won't tell).
Tips for customizing single serve chocolate chip cookies
- Substitute whatever nut butter you have on hand for the almond butter
- Divide the batter into two cookies to share, baking the same amount of time
- Cut the recipe in half for one smaller cookie
- Chop up a chocolate bar and use in place of the chocolate chips for an ultra melty cookie
- Use mini chocolate chips to get a little bit of chocolate in every bite
- Use a gluten-free flour blend and gluten-free oats to make this a gluten-free cookie for one
FAQ
Yes, instead of doing the math on this recipe, check out my recipe for vegan chocolate chip cookies, which are essentially this recipe scaled up (and a huge hit at parties!).
You'll want to make sure you're using real maple syrup in this recipe, not sugary pancake syrup. I like Skinny Sticks maple syrup because it tastes great and is made right here in Wisconsin. I recommend finding a maple syrup local to you if possible.
This recipe is developed to be baked in the oven. If you prefer to cook with your microwave you may want to try my chocolate chip mug cake or vegan mug brownie.
More single serving desserts
- Healthy Banana Mug Cake
- Double Chocolate Chip Cookie Dough
- Vegan Cookie Dough for One
- Peanut Butter Cookie Dough for One
- Edible Brownie Batter
- Vegan Single Serving Brownie
- Vegan Mug Brownie
- Lemon Mug Cake
- Chocolate Chip Mug Cake
- Apple Mug Cake
- Vegan Chocolate Mug Cake
- Single Serving Crustless Pumpkin Pie
- Single Serving Apple Crisp
- Single Serving Vegan Chocolate Brownie Cookie
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Cookie for One
Ingredients
- 1 ½ tablespoons almond butter
- 2 tablespoons Skinny Sticks Pure Maple Syrup
- ½ tablespoon coconut oil, melted
- ¼ teaspoon pure vanilla extract
- 3 tablespoons unbleached all-purpose flour
- 3 tablespoons old fashioned oats
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon baking soda
- 1 ½ tablespoons semisweet or bittersweet vegan chocolate chips
- Flaky sea salt or more coarse kosher salt for sprinkling on top, optional
Instructions
- Preheat the oven to 350ºF. Line a small baking sheet with parchment paper.
- In a small bowl, whisk together almond butter, maple syrup, coconut oil, and vanilla extract.
- Add the flour, oats, salt, and baking soda and stir until completely incorporated.
- Add the chocolate chips and stir one more time to combine.
- Scrape the dough into a ball and place on the prepared parchment paper, flattening slightly if necessary. I like to press a few chocolate chips into the top of the cookie. Sprinkle with flaky sea salt if desired.
- Bake 8-9 minutes or until just starting to dry out on top. The cookie should still be soft. Allow to cool 5 minutes on the baking sheet before enjoying.
Notes
- Substitute whatever nut butter you have on hand for the almond butter
- Divide the batter into two cookies to share, baking the same amount of time
- Cut the recipe in half for one smaller cookie
- Chop up a chocolate bar and use in place of the chocolate chips for an ultra melty cookie
- Use mini chocolate chips to get a little bit of chocolate in every bite
- Use a gluten-free flour blend and gluten-free oats to make this a gluten-free cookie for one
Michelle says
This looks so good, Lindsay! I love small recipes like this, so I don't feel so guilty eating the entire batch of cookies! Hehe! Can't wait to try it once I'm off the Whole30!
Lindsay Moe says
Thanks Michelle! I know, sometimes you just don't need all the cookies sitting around!
Linda says
This looks AMAZING! I love maple syrup, so I'll definitely be looking for Skinny Sticks!!
Lindsay Moe says
Thanks Linda! Skinny Sticks is the best!
Ashley Adamant says
I love cooking with maple! We sweeten just about everything with it, from banana bread to coffee. So excited to have a cookie recipe that'll hold together though. Thanks for sharing!
Lindsay Moe says
It's my favorite sweetener too! And this recipe is a real winner, I hope you try it!
Jaclyn says
Looks absolutely delicious, thanks for sharing!!!
Lindsay Moe says
Thanks Jaclyn!
Riz says
My goodness! that’s a gorgeous looking cookie!
This is my first time visiting you here at The Live-In Kitchen, but I’ll be back for sure!
Lindsay Moe says
Welcome, welcome, welcome, and I do hope you come back!
Manu says
That looks delicious! I am not vegan, but I have recently discovered that I am lactose intolerant, so vegan desserts are a huge lifesaver for me! I will definitely try this recipe, especially since I love maple syrup!
Lindsay Moe says
Thanks so much Manu! I'm not vegan either but love the versatility that vegan recipes provide for different dietary restrictions such as yours. Enjoy!
megan says
Love recipes for one - or two - as a small household! Looks yummy.
Lindsay Moe says
Thanks Megan!
Kim @ Berly's Kitchen says
I've never heard of Skinny Sticks, but I'm all about the maple syrup. Will definitely keep a look at for it. That cookie looks amazing! Will have to give it a try.
Lindsay Moe says
Thanks Kim!
Sues says
I love the idea of a personal cookie and am ALL about maple syrup all the time!
Lindsay Moe says
Thanks Sues!
Leo says
Thankyou Thankyou and again another big Thankyou. After the morning from Hell all I had was dry Multigrain crispbread until I saw your post. Now 20 mins later, one large coffee and one very large but tasty cookie later, life is good...I made it in the Philips Airfryer and it is perfect. Just like you promised.
Lindsay Moe says
This is wonderful to hear, I'm glad you enjoyed it Leo! I don't own an airfryer, but I'm sure it will help others to know it works in there!
Jackie says
I was desperate for a chocolate chip cookie tonight but had no eggs in the house. That sent me on the hunt for a vegan cookie recipe. The only change I made was swapping the coconut oil with butter. These were Divine!! I love how hearty they are. They totally satisfied my desire for sweets, yet I didn't find them to be addictive, which is a HUGE win for me in the cookie department. I thought these cookies were hearty enough that I may offer them to my kids as an afternoon snack on occasion. Thanks SO much for this recipe!!
Lindsay Moe says
Thank you so much for your comment! I agree, they make a great hearty, healthy afternoon snack.
E says
I just have to tell you that I make a double batch of this recipe like once a month for myself and my partner and anyone else lucky enough to be within feeding range and I am eternally grateful to you for posting it. So good, so easy and quick, and so wholesome. Thank you 💕
Lindsay Moe says
Thank you for taking the time to leave such a great review! I love seeing others enjoy my favorite recipes, this is one I make frequently as well!
Al Lanae says
I've made this cookie recipe a number of times now and cannot emphasize enough how delicious it is. The first time I took a taste as I was preparing the dough, I had to stop what I was doing and do a double-take. It was hard to believe something so simple was so tasty!
I've been looking for a healthier cookie recipe so that I don't have to feel so guilty when I indulge in my random craving for baking. I modify this a tad to be more whole food and it still bakes well and tastes just grand.
- I always replace the oil with applesauce to make it oil-free (the almond butter had more than enough fat to make up for it)
- Sometimes I replace the all-purpose flour with oat flour, though this may cause the bottom of the cookie to stick a bit to the parchment paper.
- It even tastes great with the chocolate chips omitted entirely if I'm all out!
Overall, I love how quick and easy this is to make! Thank you so much for sharing!
Lindsay Moe says
Thanks for sharing your adaptation, I'm so glad you enjoy it!