Chocolate chip cookies for one - this small batch, quick and easy vegan cookie recipe makes just two delicious chocolate chip cookies, or one giant one. Perfect for when a cookie craving strikes! Eggless and Dairy-free and just uses storecupboard ingredients.
This quick and easy chocolate chip cookies for one recipe uses a few basic storecupboard ingredients to make just two delicious vegan chocolate chip cookies, or one really big one.
They may be simple to make, but this recipe still makes a great tasting cookie that is crisp and chewy around the edge and soft in the middle, as the best cookies should be.
This single serve cookie recipe is great for when a cookie craving strikes and you are on your own or there are just two of you in need of a sweet treat. You can have that cookie ready in under half an hour!
Need A Bigger Batch?
My vegan chocolate chip cookie recipe makes 8 delicious cookies, or can easily be doubled to make 16 if you've got lots of people to feed!
The dough can also be frozen and the cookies baked right from the freezer so you can always have cookies ready to go!
How To Make Chocolate Chip Cookies For One:
(For ingredients and full instructions see the recipe card below)
Make sure that you have preheated your oven and lined a baking sheet with baking parchment.
Start by mixing together softened vegan block butter, light brown soft sugar, caster sugar, vanilla extract and a drop of non-dairy milk until smooth. It may look a bit curdled, that's fine.
If you don't have any vegan block butter/margarine then you can use a neutral flavoured oil such as sunflower, or melted coconut oil instead.
Add plain flour, cornflour (cornstarch), baking powder and a pinch of salt and mix to form a stiff dough then mix through chopped dark chocolate. You can use chocolate chips instead but I prefer to chop up a bar of dark chocolate.
Divide the dough in half and shape into two balls, or just roll it into one big one.
Place them spaced apart on the baking sheet and press a few chocolate chunks/chips into the top. This is totally optional, I just think it makes for a more attractive cookie!
Bake for 10-12 minutes if you are making two cookies, or 15-18 minutes for one big one, until they are golden around the edges.
If possible, allow to cool for ten minutes before digging in!
More Vegan Cookie Recipes:
Vegan peanut butter chocolate chip cookies
Chocolate raspberry skillet cookie for two
Vegan pumpkin chocolate chip cookies
You might also love my small batch vegan brownies recipe - it makes just four brownies!
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Cookies For One (Vegan)
Ingredients
- 15 g (1 Tbsp) vegan block butter (I use Naturli Vegan Block) softened (or you can use 1 tablespoon oil of your choice - sunflower, canola, melted coconut etc)
- 20 g (2 Tbsp) light brown soft sugar
- 5 g (1 tsp) caster (superfine) sugar
- ¼ teaspoon vanilla extract
- ½ teaspoon non-dairy milk
- 25 g (3 tablespoon + 1 tsp) plain (all-purpose) flour
- ½ teaspoon cornflour (cornstarch)
- ⅛ teaspoon baking powder
- pinch salt
- 20 g (¾ oz) dark chocolate chopped (or chocolate chips)
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment.
- Place the softened butter (or oil), light brown soft sugar, caster sugar, vanilla extract and milk in a bowl and mix until well combined. It may look a bit curdled, that's fine.
- Add the flour, cornflour, baking powder and a pinch of salt and mix to form a stiff dough. Mix through most of the chopped chocolate or chocolate chips. Reserve a few chunks to top the cookie with.
- Divide the dough in half and shape into two balls, or just roll it into one big one. Place them spaced apart on the baking sheet and press the reserved chocolate chunks/chips into the top.
- Bake for 10-12 minutes if you are making two cookies, or 15-18 minutes for one big one, until they are golden around the edges. Allow to cool for 10 minutes before digging in.
Notes
Martha
Great recipe! I used the volumetric measurements. I also popped it in the freezer for ten minutes before rolling the dough into balls. They came out delicious— best vegan recipe for chocolate chip cookies I have seen in a while. Thank you. =)
Teresa
Hello I was wondering if I can use applesauce unsweetened instead of butter or oil
Hannah
Hi Teresa, no I'm afraid not; cookies need fat and swapping it out would completely change the texture.
Ashley
These are so good that this is our second night in a row my husband and I have made these. Great treat at the end of the night while the kids are asleep!
Vanessa
Great recipe. Just a question.
Oven emperature... 180°c fan heated or just up and down heat?
hannahhossack
Hi Vanessa, it's 180°C conventional so 160°C fan.
Gina
I made the single serve chocolate chip, peanut butter and confetti vegan cookies and they were great. How can I get the full recipe for the peanut butter and confetti vegan cookie recipe. Thanks GG
Emily
I've followed this recipe a few times so I thought I would leave a review. 🙂 You really can't go wrong with it. I sometimes double or triple the quantity and the cookies are always perfect. I love small batch recipes because cooking is such a nice activity and I love fresh desserts. Wonderful recipe!
Eef
Oh myyy, I made this recipe yesterday evening and it was just perfect! I followed the recipe exactly (sprinkled some maldon sea salt on top) and divided it into two fairly large cookies and they came out soooo good! Thank you for this recipe 🙂
Amanda
Was really craving a chocolate chip cookie but really didn't want to make a big batch, so this was perfect! And the cookie was delicious, will definitely make again. Then you!
Liz
Subbed 1:1 with King Arthur flour because I am gluten free, and they turned out great! Only tweak would be cutting down the oil if not using butter because they were almost fried on the bottom, but that could’ve been from the flour substitute!
Freya
Hey!
I want to try this one, but doubled (so for two), but can i also use milk chocolate with hazelnut in it? i only have that at hand at the moment and i'm craving these! haha
Hannah
Hi Freya, yes that will be delicious.
Amanda
Mine don't ever flatten and I have made them multiple times. They stay in a ball.
Hannah
Hi Amanda, what brand of butter are you using?
Susie
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