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    Home » Dessert Recipes » Cookie Recipes

    Vegan Chocolate Chip Cookie for One

    Lindsay Moe

    3289 shares
    Vegan Cookie for One - A single serving chocolate chip cookie that will satisfy every craving! Naturally sweetened, egg and dairy free. Full recipe at theliveinkitchen.com
    Jump to Recipe

    This recipe for a Vegan Chocolate Chip Cookie for One, beloved by over 18,000 people, is sponsored by Skinny Sticks Pure Maple Syrup. Visit their Facebook page for more delicious recipes and updates. Thank you for supporting brands who support The Live-In Kitchen, and as always, all opinions are my own.

    vegan chocolate chip cookie on plate with maple syrup in bottle on table.

    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.

    side view of vegan cookie with spoon of vegan chocolate on spoon and maple syrup in bottle in background.

    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.

    hand holding vegan chocolate chip cookie split in half with maple syrup in background.

    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.

    That might be a stretch, but you could always eat half for breakfast and half for a treat later. Orrrrr, sometimes you just need a big, melty cookie all to yourself, right?

    Pro tip – 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).

    maple syrup being poured out.

    The other thing we need to talk about is my obsession with Skinny Sticks Pure Maple Syrup. I love that they’re a hard working family business that tap their maple trees in Wisconsin.

    I almost always have one of their 32 ounce bottles of non-blended maple syrup on hand to put in granola bars and pour on top of pancakes. Yes, I said 32 ounces, because I love me some maple syrup and I’m guessing you do too.

    Skinny Sticks Pure Maple Syrup is sold in grocery and health food stores throughout the country. If your favorite retailer doesn’t carry it, simply ask them to add it to their shelves.

    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 on the prepared 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 8-9 minutes or until just starting to dry out on top
    vegan chocolate chip cookie on plate .

    Tips for customizing:

    • 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
    • Make a full batch to share with these vegan oatmeal chocolate chip cookies

    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

    If you make this vegan cookie for one be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    vegan chocolate chip cookie with spoon of chocolate chips and bottle of maple syrup.

    This post contains affiliate links. If you click on a link and make a purchase, I make a small commission off the sale, which helps me continue providing you recipes!

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    vegan chocolate chip cookie on plate .

    Vegan Cookie for One

    A big, single serving cookie that you’d never guess was vegan.
    4.28 from 18 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 1
    Calories: 721kcal
    Author: Lindsay Moe

    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

    A few ideas to customize your vegan cookie for one:
    • 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
     

    Nutrition

    Calories: 721kcal | Carbohydrates: 91g | Protein: 13g | Fat: 38g | Saturated Fat: 17g | Sodium: 434mg | Potassium: 334mg | Fiber: 8g | Sugar: 48g | Calcium: 192mg | Iron: 6.3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Cookie Recipes

    • Whole Wheat Chocolate Fudge Cookies
    • Peanut Butter Pretzel Cookies
    • Buttery Bourbon Cherry Cookies
    • Christmas Cut Out Cookies

    Reader Interactions

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    1. Michelle says

      January 11, 2018 at 11:37 am

      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!

      Reply
      • Lindsay Moe says

        January 11, 2018 at 3:54 pm

        Thanks Michelle! I know, sometimes you just don’t need all the cookies sitting around!

        Reply
    2. Linda says

      January 17, 2018 at 12:04 pm

      This looks AMAZING! I love maple syrup, so I’ll definitely be looking for Skinny Sticks!!

      Reply
      • Lindsay Moe says

        January 17, 2018 at 12:43 pm

        Thanks Linda! Skinny Sticks is the best!

        Reply
    3. Ashley Adamant says

      January 17, 2018 at 12:05 pm

      5 stars
      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!

      Reply
      • Lindsay Moe says

        January 17, 2018 at 12:43 pm

        It’s my favorite sweetener too! And this recipe is a real winner, I hope you try it!

        Reply
    4. Jaclyn says

      January 17, 2018 at 12:50 pm

      5 stars
      Looks absolutely delicious, thanks for sharing!!!

      Reply
      • Lindsay Moe says

        January 20, 2018 at 1:50 pm

        Thanks Jaclyn!

        Reply
    5. Riz says

      January 17, 2018 at 1:14 pm

      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!

      Reply
      • Lindsay Moe says

        January 20, 2018 at 1:51 pm

        Welcome, welcome, welcome, and I do hope you come back!

        Reply
    6. Manu says

      January 17, 2018 at 2:37 pm

      5 stars
      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!

      Reply
      • Lindsay Moe says

        January 20, 2018 at 1:52 pm

        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!

        Reply
    7. megan says

      January 17, 2018 at 3:06 pm

      Love recipes for one – or two – as a small household! Looks yummy.

      Reply
      • Lindsay Moe says

        January 20, 2018 at 1:52 pm

        Thanks Megan!

        Reply
    8. Kim @ Berly's Kitchen says

      January 17, 2018 at 5:15 pm

      5 stars
      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.

      Reply
      • Lindsay Moe says

        January 20, 2018 at 1:52 pm

        Thanks Kim!

        Reply
    9. Sues says

      January 17, 2018 at 5:24 pm

      5 stars
      I love the idea of a personal cookie and am ALL about maple syrup all the time!

      Reply
      • Lindsay Moe says

        January 20, 2018 at 1:52 pm

        Thanks Sues!

        Reply
    10. Leo says

      January 17, 2018 at 8:05 pm

      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.

      Reply
      • Lindsay Moe says

        January 20, 2018 at 1:53 pm

        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!

        Reply
    11. Jackie says

      November 08, 2019 at 9:50 pm

      5 stars
      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!!

      Reply
      • Lindsay Moe says

        November 11, 2019 at 9:52 am

        Thank you so much for your comment! I agree, they make a great hearty, healthy afternoon snack.

        Reply
    12. E says

      February 17, 2021 at 8:54 pm

      5 stars
      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 💕

      Reply
      • Lindsay Moe says

        February 18, 2021 at 7:55 am

        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!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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