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
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Cookies For One (Vegan)
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.
Ingredients
- 15 g (1 Tbsp) vegan block butter (I use Naturli Vegan Block) softened (or you can use 1 Tbsp oil of your choice - sunflower, canola, melted coconut etc)
- 20 g (2 Tbsp) light brown soft sugar
- 5 g (1 tsp) caster (superfine) sugar
- 1/4 tsp vanilla extract
- 1/2 tsp non-dairy milk
- 25 g (3 Tbsp + 1 tsp) plain (all-purpose) flour
- 1/2 tsp cornflour (cornstarch)
- 1/8 tsp baking powder
- pinch salt
- 20 g (¾ oz) dark chocolate chopped (or chocolate chips)
Instructions
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Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment.
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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.
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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.
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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.
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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.
Recipe Notes
Because the quantities in this recipe are so small it is really important to be accurate when measuring out the ingredients. A small deviation can have a big effect on the texture of the cookies. For this reason please, please, please use the gram measurements with a digital scale wherever possible rather than the volume conversions (in brackets).
