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.
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.
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).