1 ½tablespoonssemisweet or bittersweet vegan chocolate chips
Flaky sea salt or more coarse kosher salt for sprinkling on topoptional
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.
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