Single Serve Vegan Double Chocolate Chip Cookie Recipe

This single serving double chocolate chip cookie is everything a full batch cookie aspires to be and more. Based off of my single serve chocolate chip cookie and ready in 20 minutes start to finish, you need just a few simple ingredients for the fudgiest, brownie-like cookie with perfectly molten centers and crisp outer edges!!

So you only want one cookie? You’ve come to the right place.

I totally get it. If you know me at all, then you know that I am constantly making a batch of either my vegan double chocolate chip cookies or my classic vegan chocolate chip cookies weekly. But sometimes, you really just don’t want to make a full batch of cookies every time.

Enter in the single serving double chocolate chip cookie. Like a brownie in cookie form, and just one large, gorgeous, bakery-style cookie.

Like all of my cookies, this giant cookie for one is made entirely without eggs and without dairy (so obviously, the cookies are vegan- which I am too 😉 And I have a whole vegan DESSERT cookbook to prove how yummy vegan sweets are!).

It’s so quick and easy to make, with just 5 minutes of chilling time in the freezer.

So you literally can have the most perfect giant single serving cookie recipe in 20 minutes tops!

It’s really good! You’re just going to love it!

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Single Serving Cookie Ingredient Overview:

Whether we’re making one cookie or two dozen, we’re dealing with the usual culprits for cookie baking 😉

• Flour: You can use all purpose flour or gluten-free flour. I like to use King Arthur Measure for Measure gluten free flour. It works wonderfully for this single serving chocolate chip cookie recipe. You cannot use coconut flour nor almond flour. It just won’t work, unfortunately. I’ve heard people sometimes use the Namaste flour blend…I personally don’t have access to this one, but have heard mixed results using my recipe. So proceed with caution if you do!
• Dutch-process powder: I specify Dutch-process over natural because your cookie will be more brownie and fudge like! Natural cocoa powder has more acidity in it, which will cause a more cake-like cookie rather than fudgy.
• Vegan butter: You can also swap in coconut oil if preferred!
• Organic granulated sugar & light brown sugar: the organic means that it’s vegan for both types of sugar- Florida Crystals is my go to brand!
• Dairy free yogurt: Just a teaspoon here, which replaces our typical “egg” in a regular cookie recipe. Using yogurt is even better in a single serve recipe, because you then don’t need to waste an egg white or use half a yolk and be super precise 😉
• Baking soda
• Vegan chocolate chips: Lately, I’ve been using Guittard baking chips. Some of their chocolate chips are naturally dairy free, which I like. I also added in a bit of Endangered Spices dark chocolate chopped 🙂

Filling options:

This is totally optional, but of course, me being the chocolate-fanatic that I am (seriously. You haven’t seen me go to town on a batch of fudgy vegan brownies or vegan chocolate cake)…I needed to stuff this already double chocolate chip cookie with more chocolate.

So I chose vegan Nutella. You can use store bought (I love Rigoni’s dairy free nocciolata!).

You can also use:

• vegan caramel sauce
• peanut butter
• cashew butter
• Biscoff cookie butter
• vegan marshmallow

Overview: How to make one giant vegan double chocolate chip cookie:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Final tips for making a single serving chocolate chip cookie recipe:

• Don’t pack in the flour: If you’re not using a kitchen scale (which you don’t need to! However, it will yield the most accurate bake), then make sure that you’re scooping and fluffing the flour. Do NOT scoop and pack in the flour to the tablespoon. Your cookie won’t spread!
• If you don’t want to make such a large cookie: You can safely reduce all measurements by half! 🙂 Use just a pinch for the baking soda, as it’s pretty hard to measure 1/16 of a teaspoon 😉

You’re going to LOVE this single serving cookie recipe!! Seriously, let me know what you think in the comments below. I was pretty ecstatic about it (and started sharing all of my tests of it over on Threads and Instagram of course. Couldn’t contain the excitement lol).

And if you want to see more single serving dessert recipes, I’d love to know! 🙂 Happy baking!

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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!

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Britt Berlin
• Prep Time: 5
• Cook Time: 12
• Total Time: 17 minutes
• Yield: 1-2 1x
• Category: Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

This single serving double chocolate chip cookie is everything a full batch cookie aspires to be and more. Based off of my single serve chocolate chip cookie and ready in 20 minutes start to finish, you need just a few simple ingredients for the fudgiest, brownie-like cookie with perfectly molten centers and crisp outer edges!!

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Ingredients

Scale 1x2x3x

• 1 tbsp (24 g) melted vegan butter
• 1 tsp dairy free yogurt
• 1 1/2 tbsp granulated sugar
• 1 tbsp packed brown sugar
• 1/4 tsp vanilla extract
• 3 tbsp (33 g) all purpose flour OR gluten free 1:1 baking flour*
• 1 tbsp (10 g) Dutch-process cocoa powder
• 1/8 tsp baking soda
• Pinch of sea salt
• 1 tbsp+ vegan chocolate chips and/or chopped dark chocolate
• Optional: 1 tbsp vegan Nutella, vegan caramel sauce, peanut butter, cashew butter, Biscoff cookie butter

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Instructions

1. Prep: Preheat the oven to 350F, and line a baking sheet with parchment paper. If you’re making a filled double chocolate chip cookie, take another piece of parchment paper, and place the tablespoon of your desired filling onto the parchment paper. Place the filling into the freezer to chill while we make our cookie dough.
2. Make the cookie dough: Whisk together (you can use a fork!) the vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla extract. Then add in the flour, cocoa powder, baking soda, and sea salt. Use a silicone spatula and gently fold in the dry ingredients until you have a consistent dough.
3. Fold in the chocolate chips: Fold in the chocolate here.
4. Scoop the cookie dough: If you’re filling the cookie dough, remove the filling from the freezer. Take a medium cookie scoop (about 1.5 tbsp), and scoop one scoop of cookie dough onto the prepared baking sheet. Then place the filling in the middle of the dough, and scoop the remaining cookie dough on top. If you’re not filling the cookie dough dough, just scoop the cookie dough in two scoops, placing the second scoop on top so that the cookies remain semi-tall as they bake.
5. Chill: Chill the cookie for 5-8 minutes in the freezer before baking.
6. Bake: Once chilled, place the baking sheet into the oven to bake for 15 minutes.
7. Enjoy! Remove from the oven, and allow the cookie to cool for 5-10 minutes on the pan. The bottom will still be soft right after baking, so let the cookie cool to firm the bottom more. Sprinkle with sea salt if desired, and enjoy!

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Notes

Flour: Make sure that you’re not SCOOPING and PACKING the flour into the tablespoon. You want to scoop and lightly fluff the flour so that you don’t pack in too much.

Vegan butter: I have not tried these cookie with avocado oil, so I’m not sure how they’ll turn out.

Dairy free yogurt: You can also swap in applesauce.