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
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
- 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.