Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
single serve double chocolate chip cookie on a plate

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

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!!

Ingredients

Scale
  • 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

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!

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.

Find it online: https://thebananadiaries.com/single-serve-vegan-double-chocolate-chip-cookie-recipe/