Enjoy a single, giant, vegan chocolate brownie cookie and really treat yourself! This single serve cookie is actually an easy brownie recipe that you can bake up as a chocolate chip cookie. It's full of chocolate, naturally sweetened, and so fudgy!
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Today we're repurposing one of the best recipes I've ever created. It's a fudgy, salted brownie that you can eat raw, bake in a ramekin, pop in the microwave, and now enjoy in cookie form!
Vegan single serving desserts are my specialty because they're so fun and easy to make. You don't need to commit a whole afternoon to baking batch after batch of cookies, or deal with the consequences of having a 9x13 pan of brownies sitting around.
I also love to make desserts for one that are naturally sweetened. I don't know about you, but if I see a single serve dessert that has more than 2 tablespoons of pure sugar I get a little freaked out. I love (love, love) sugar, but if I can see just how much of it I'm going to eat alone, it becomes obvious that I need to make healthier choices.
This is definitely one of my favorite single serve desserts. It starts with a combination of coconut oil and pure maple syrup, then adds a few more pantry staples that are easy to keep on hand at all times.
Be sure to let this chocolate brownie cookie cool for a few minutes before enjoying or it will fall apart. It should be soft in the center and lightly crisp on the edges. It's like a never ending corner brownie!
Ingredients
- Maple syrup
- Coconut oil
- Vanilla extract
- Flour
- Cocoa powder
- Salt
- Chocolate chips
How to make a single brownie cookie
- In a small bowl, whisk together maple syrup, coconut oil, and vanilla.
- Add flour, cocoa powder, and salt and stir to combine.
- Stir in chocolate chips.
- Transfer the dough to a parchment lined baking sheet and shape into a cookie. Top with additional salt and chocolate chips if desired and bake at 350ºF for 9 minutes.
- Allow to cool for 5-10 minutes before enjoying.
Top tips and questions
Where can I find vegan chocolate chips?
I like Enjoy Life brand chocolate chips (affiliate link). They are free from most top allergens, including any animal products. I purchase these in the natural foods section of the grocery store.
I have only seen their regular chocolate chips sold in dark chocolate, but I prefer their semi sweet chocolate chips, so that's why I chose a combination of the mini chips and chunks.
Should my cookie dough be thick or runny?
The consistency of your dough will depend on the temperature of your room as well as how hot the coconut oil gets when you melt it. As long as you melt the coconut oil enough to incorporate it into the maple syrup it doesn't matter how runny your finished dough is.
Even when the cookie dough is fairly runny, it should form together on the baking sheet into a cookie shape. If for some reason it is so runny that it spreads over the entire baking sheet, you may have measured something wrong and should start again.
How can I make a full batch of chocolate brownie cookies?
While not a pure brownie cookie (or vegan), these whole wheat chocolate fudge cookies have the same chewy, fudgy, chocolatey goodness you're probably looking for. They're a favorite that always get rave reviews from readers, so definitely give them a try!
For more of a classic recipe, I recommend trying this brownie cookie recipe. For a vegan version, try this vegan chocolate brownie cookie.
Can I make this chocolate brownie cookie in the microwave?
For a microwave version, I recommend trying my vegan mug brownie. The recipe needs a little more water to come out just right in the microwave, and that recipe will walk you through just how to do that.
Is this a healthy cookie?
While this fudge brownie cookie is made with wholesome ingredients, it is very high in calories and fat. I would not consider it a healthy option, but it is a healthier option than a lot of other single serve cookies out there.
"Healthy" is a very relative term, so it is best for you to decide for yourself if this treat fits into your idea of a healthy lifestyle.
Tips for customizing your chocolate brownie cookie
- Add a pinch of cinnamon, chili powder, or cayenne pepper for extra flavor
- Bake into two smaller cookies (reduce cooking time), and make a sandwich cookie by spreading one side with peanut butter, frosting, or ice cream, then topping with the other cookie
- Use a 1:1 gluten free flour blend to make this gluten free
- Add 1 teaspoon finely chopped walnuts with the chocolate chips
- Add ¼ teaspoon baking powder for a more cake like cookie
More single serve desserts
- Vegan Mug Brownie
- Edible Brownie Batter
- Double Chocolate Chip Cookie Dough
- Single Serve Chocolate Chip Cookie
- Edible Cookie Dough
- Vegan Single Serve Brownie
- Vegan Chocolate Mug Cake
- Edible Peanut Butter Cookie Dough
- Banana Mug Cake
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Single Serve Vegan Chocolate Brownie Cookie
Ingredients
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted
- ¼ teaspoon pure vanilla extract
- 3 tablespoons unbleached all purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon sea salt, divided
- 1 tablespoon dairy free chocolate chips, plus more for topping if desired, I used a combination of mini chips and chunks
Instructions
- Preheat the oven to 350ºF. Line a small baking sheet with parchment paper and set aside.
- In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract.
- Add flour, cocoa powder, and ¼ teaspoon sea salt. Stir to combine.
- Stir in the chocolate chips.
- Transfer the dough to the prepared baking sheet and form into a cookie shape. Top with the remaining salt and more chocolate chips if desired.
- Bake for 9 minutes, then allow to cool for 5-10 minutes before enjoying.
Notes
Tips for customizing your chocolate brownie cookie
- Add a pinch of cinnamon, chili powder, or cayenne pepper for extra flavor
- Bake into two smaller cookies (reduce cooking time), and make a sandwich cookie by spreading one side with peanut butter, frosting, or ice cream, then topping with the other cookie
- Use a 1:1 gluten free flour blend to make this gluten free
- Add 1 teaspoon finely chopped walnuts with the chocolate chips
- Add ¼ teaspoon baking powder for a more cake like cookie
Sharon says
Hi there, this looks amazing, especially with the mini chips + chocolate chunks! And I love that it is a small portion that can be made in my countertop convection oven 🤗
I'm wondering about the directions for the other 1/4 tsp salt - where should that be added in?
Thanks!
Lindsay Moe says
Sorry about that, but thanks for pointing this out! The extra 1/4 teaspoon goes on top of the cookie before baking. I have updated the recipe to reflect this. Enjoy!
Sarah says
Hello! These look great, I am going to make this recipe this week! Does the coconut oil need to be melted first before whisking with the other wet ingredients? If so, does the cookie dough then need to be refrigerated for a bit? Thank you 🙂
Lindsay Moe says
Yes, you should melt the coconut oil first. It will not need to be refrigerated before baking. I have updated the recipe to make this more clear. Thanks for pointing this out and making it!