If you’re craving just ONE single, perfectly chewy and soft chocolate chip cookie with crisp outer edges, THIS is your recipe. This recipe is based off of my reader favorite “Better Than Tollhouse” Vegan Chocolate Chip Cookies to yield just 1 beautifully large and gorgeous chocolate chip cookie. You don’t need ANY eggs, or dairy (so yes, it’s vegan!), and it’s ready in 20 minutes tops!

single serve chocolate chip cookie on a plate

When cookies are requested, I constantly turn to my absolute favorite vegan chocolate chip cookie recipe. My small batch brown butter vegan chocolate chocolate chip cookies are also absolutely fantastic when you don’t have that many mouths to feed.

But when you just want 1 single chocolate chip cookie? This is the recipe for you (okay, and my single-serve double chocolate chip cookie recipe– for ultimate chocolate lovers *only*!).

single serve chocolate chip cookie on parchment paper

This one, singular chocolate chip cookie checks all of the boxes: crisp outer edges, soft, chewy CHOCOLATEY centers that just melt in your mouth, while also being *perfectly* sturdy when you pick it up (I KNOW you know what I’m talking about- when the recipe just isn’t that good, and the cookies can’t even be picked up off the cookie sheet despite having cooled and set! Yup, not a problem here 😉 ).

And yes, you can truly eat the entire thing, trust me, I always do! (I’m not a fan of when a recipe says “single serve” and it’s actually for 4 people…like why do that?!)

Ingredients and equipment you need- it’s simple, don’t worry 😉

We’re of course using your standard cookie ingredients- minus the eggs and the dairy. Don’t worry, nothing out of the norm here!

  • Light brown sugar & sugar: Just a tablespoon of each.
  • Dairy free yogurt: Just a teaspoon does the trick to mimic what many other bloggers use an egg yolk for.
  • Vegan butter: My go-to is Miyoko’s- amazing results!
  • Flour: You can definitely use gluten-free here – my recommendations are in the recipe card!
  • Baking soda: To help the cookie spread.
  • Sea salt & vanilla extract: Flavor enhancers.
  • Chocolate chips: Enjoy Life and Valrhona are usually my combinations here. But Alter Eco and Endangered Species are great too!

For equipment, a small bowl, whisk, and silicone spatula or spoon work great! Thats’ really it!

chocolate chip cookie for one ingredients on a marble table

My most important tip:

This chocolate chip cookie for 1 is super straightforward and easy, but it doesn’t mean we can just throw away and neglect our baking skills!

As with all of my recipes, I always recommend using a kitchen scale- it will yield the most accurate and consistent results because US cups will yield slightly different gram measurements every time you make it (but I give both because I don’t want to limit you!).

broken open chocolate chip cookie

Can I skip the chilling?

You technically can, but your cookie might spread a lot more than you want. The above cookie was chilled for just 3 minutes in the freezer- that’s all you really need!

The butter quickly sets in the cold setting of the freezer and hardens just enough to spread into a perfectly round cookie in the oven. Check out the video tutorial here!

broken open chocolate chip cookie on a blue plate

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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single serve chocolate chip cookie on a plate

Single Serve Vegan Chocolate Chip Cookie Recipe – No Eggs, No Dairy!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 2
  • Cook Time: 15
  • Total Time: 17 minutes
  • Yield: 1 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

If you’re craving just ONE single, perfectly chewy and soft chocolate chip cookie recipe with crisp outer edges, this is your recipe. It’s made entirely without eggs, no dairy (so yes, it’s vegan!), and it’s ready in 20 minutes tops!

Ingredients

Scale
  • 1 tbsp (24 g) melted vegan butter
  • 1 tsp dairy-free yogurt
  • 1 tbsp (15 g) granulated sugar
  • 1 tbsp (15 g) packed light brown sugar
  • 1/4 tsp vanilla extract
  • 1/8 tsp baking soda
  • Pinch of sea salt
  • 4 tbsp (44 g) all-purpose flour OR gluten-free 1:1 baking flour*
  • 1 tbsp dairy-free milk, optional
  • 1 –2 tbsp vegan chocolate chips and/or chopped dark chocolate

Instructions

  1. Prep: Preheat the oven to 350F, and line a baking sheet with parchment paper.
  2. Make the dough: In a small bowl, whisk together the melted vegan butter, dairy free yogurt, sugar, brown sugar, vanilla extract, baking soda, and sea salt. Then add in the flour and optional dairy free milk (if dough needs help coming together) and switch to a silicone spatula to fold the flour into the wet ingredients JUST until mixed. Pour in the chocolate chips or chopped chocolate, and fold just until evenly distributed.
  3. Chill: Scoop or form the dough into one large cookie dough ball, and place onto the baking sheet. Place the baking sheet into the freezer to chill for 2-4 minutes.
  4. Bake: Once chilled, bake the cookie for 13-15 minutes, or until the edges are lightly golden brown and set. Remove from the oven and let sit for 5 minutes. Then dig in!!

Notes

Flour: If using tablespoons, make sure to scoop and fluff the flour in each tablespoon, and skim the top with a butter knife. This will ensure each tablespoon is about 11 g.

Gluten free: I like King Arthur Measure-for-Measure gluten-free flour here.

Chocolate chips: For best results, I use a tablespoon each of 2 types of chocolate chips- the Enjoy Life mini and the Enjoy Life milk chocolate. I think that adding in 2 types or using both chocolate chips and chopped chocolate gives the cookie more of an “I came from a larger batch!” kind of vibe.