Vegan Chocolate Chip Cookie for One

This recipe for a Vegan Chocolate Chip Cookie for One 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.

Say hello to my newest obsession.

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 vegan chocolate chip cookie for one 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).

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 you favorite retailer doesn’t carry it, simply ask them to add it to their shelves.

This Vegan Cookie for One can be easily customized! Here are a few ideas to get you started:

• 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

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

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!

Vegan Cookie for One

A big, single serving cookie that you’d never guess was vegan.

5 from 6 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 1/2 tablespoons almond butter
• 2 tablespoons Skinny Sticks Pure Maple Syrup
• 1/2 tablespoon coconut oil, melted
• 1/4 teaspoon pure vanilla extract
• 3 tablespoons unbleached all-purpose flour
• 3 tablespoons old fashioned oats
• 1/8 teaspoon coarse kosher salt
• 1/8 teaspoon baking soda
• 1 1/2 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!