Do you have a huge sweet tooth? Are you single? Did you answer yes to both of those questions? Then, I am here to tell you that you are not alone, haha. I know if I make a batch of chocolate chip cookies, I will most definitely eat them all to myself. That is not okay! This is why I have taken it upon myself to create a recipe for just one (large) vegan chocolate chip cookie. You’re welcome.
This cookie recipe creates a soft and chewy texture with crispy outer edges.
That is my ideal cookie texture. I love a soft and chewy vegan chocolate chip cookie, slightly underbaked, with a crispy ring around the outside. Of course, you can always bake it for a minute or two less if you’d prefer it, even more, underbaked. Or for a minute or two longer if you’d prefer the entire cookie to be crispier.
Less than 10 minutes, 1 bowl, and 1 spoon is required to whip this vegan chocolate chip cookie together!
It’s almost dangerously too quick and easy to prepare. Because then I find myself wanting to make this cookie all of the time. Seriously, if you’re quick in the kitchen, you can have yourself a delicious vegan chocolate chip cookie in about less than 20 minutes.
First, I stir together flax meal and water, which thickens and binds the cookie dough. Then I stir that mixture with vegan butter, brown sugar, and vanilla extract until slightly light and fluffy. I add all-purpose flour, baking soda, cornstarch, and salt into the wet mix and stir to create a dough. Lastly, I add vegan chocolate chip chunks into the dough. Once I’ve shaped the dough into a thick disc, I press on top more chocolate chips.
I bake my cookie for thirteen minutes, but as I previously mentioned, you can cook it a bit less or a bit more. It all depends on your texture preference. I find thirteen minutes gives a soft, chewy, and just an ever so slightly underbaked texture in the middle, with crispy outer edges.
Yes, this cookie is. . . kind of huge.
It is relatively large in diameter, but it is a thinner cookie. I’d say it’s about the size of an average person’s hand. With that being said, I think this could most definitely pass as a shareable cookie. So, if you’re not single and you have a significant other, I think you both could share this and be perfectly content.
I intentionally chose to make this vegan chocolate chip cookie slightly on the larger side. I figure if I’m going to make a single-serving cookie, I’m going to make sure I don’t regret just not making an entire batch of cookies instead. Because, often, I never have only one cookie; I usually have two! Since it is so big, I usually find myself eating half of this cookie immediately. Then I find my way back to the other half later on in the night.
If you make my single-serving vegan chocolate chip cookie, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Want more awesome vegan cookie recipes!? Check these ones out!
- Better Than Sex Vegan S’mores Chocolate Chip Cookies
- Easy & Chewy Vegan Ginger Molasses Cookies
- The Most Perfectly Soft & Chewy Vegan Snickerdoodles
How to Make a Single-Serving Vegan Chocolate Chip Cookie
- 1 tsp ground flax meal
- 2 tsp water
- 2 tbsp vegan butter, cold (I use the brand Earth Balance Original)
- 3 tbsp organic brown sugar
- 1/4 tsp vanilla extract, 100% pure
- 1/3 cup all-purpose flour
- 1/8 tsp baking soda
- 1/4 tsp cornstarch
- 1/8 tsp kosher salt
- 1/4 cup vegan semi-sweet chocolate chips (I use the Enjoy Life Semi-Sweet Mega Chunks)
- Preheat the oven to 350 degrees Fahrenheit. Line a small baking sheet with a piece of parchment paper.
- In a small ramekin, stir together the flax meal and water. Set this mixture aside to thicken while you gather the rest of the ingredients.
- In a small bowl, stir together the cold butter, brown sugar, vanilla extract, and the flax/water mixture. Stir until evenly combined and the mix has turned slightly lighter and fluffier.
- Now, add the flour, baking soda, cornstarch, and salt into the bowl. Stir until evenly combined.
- Add in half of the vegan chocolate chips and stir until evenly distributed.
- Form the dough into a ball and then press it into an inch thick disc shape. Place it on the baking sheet. Press the other half of the chocolate chips over the top of the cookie. (Alternatively, you can mix all of the chocolate chips into the dough.)
- Place the baking sheet on the middle oven rack and bake the cookie for 12-14 minutes.
- Allow the cookie to cool down slightly to completely set; otherwise, it may fall apart if eaten immediately because it is relatively big.
Welcome to my tip section of the single-serving vegan chocolate chip cookie! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- The brand of butter you use may slightly affect the texture and look of the cookie. This is normal and goes for all baking recipes! I prefer to use Earth Balance’s original butter for this recipe. I like to use firmer butter when I make cookies versus soft butter. Then, the dough is more comfortable to mold, and the cookie’s outcome is chewier.