Small Batch THICK Bakery-Style Chocolate Chip Cookies (Vegan + Dairy Free!)
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This small batch chocolate chip cookie recipe makes just 3 thick bakery-style cookies with gorgeously soft centers and just crisp golden outer edges. FULL of molten chocolate chips, you only need a bowl and a whisk, and absolutely no eggs nor dairy to make this recipe! So quick and easy for whenever you want just a good, classic cookie!!
Why You Will Love This Small Batch Chocolate Chip Cookies Recipe:
Okay I so get it- as much as I would LOVE to just be baking hundreds of chocolate chip cookies all the time, sometimes we DO acknowledge that we really only need like 3 or 4.
That’s what this small batch chocolate chip cookie recipe is all about. Like my small batch brownies, small batch cinnamon rolls, and small batch cupcakes, you get just the perfect amount for you and me.
We’re basing it off of my vegan chocolate chip cookies recipe (a CLASSIC- literally gets 5 stars every time!) but making them even better.
How so? Here’s how:
- This small batch cookie recipe yields 3 to 4 cookies: Depending on whether you want mega cookies or just regular cookies!
- We’ve increased the amount of brown sugar to yield an ultra chewy texture: Along with the brown butter, increasing the ratio of brown sugar to granulated sugar helps to achieve that super chewy and rich texture that complements the buttery notes so well.
- These small batch chocolate chip cookies are naturally vegan and dairy free: Seriously, you don’t even need an egg! Often times, small batch cookie recipes will call for an egg yolk or half an egg- you literally just skip that all together with these, so that the recipe is super approachable.
- You just need one bowl! Dump everything in and mix!
- The texture is PERFECT. Soft, chewy centers with just browned and crisp edges. Literally DROOL.
What you need:
- Flour: all purpose flour is perfect here! There is an adaptation for gluten free, however, and it’s so easy. Check the recipe card!
- Brown sugar: These smalll batch chocolate chip cookies actually have a higher content of brown sugar than my regular vegan chocolate chip cookies (which uses a 1:1 ratio for brown sugar to regular sugar). This adds a super rich flavor, thanks to the extra dose of molasses in there.
- Granulated sugar: I use a vegan sugar- Florida Crystals to be exact. Not all sugar is vegan, so it’s super important that you’re aware of what you’re purchasing! Plus the quality is just unmatched!
- Vegan butter: Okay so these small batch chocolate chip cookies are actually dairy free and use a VEGAN butter. With my homemade vegan butter recipe, you CAN actually brown it (more on how to brown vegan butter below, but just know it’s worth it!).
- Dairy free yogurt: This is my favorite vegan egg substitute for cookies. You can also swap in applesauce as well, but using dairy free yogurt is such a treat! I love using Forager Project cashew milk yogurt. Either the unsweetened or the vanilla unsweetened is great here!
- Vanilla extract: For perfect vanilla flavor!
- Baking soda: To help give our vegan brown butter chocolate chip cookies that perfect chewy texture. And you only need a LITTLE!
- Chocolate chips: Your favorite vegan chocolate chips will do here!
Small Batch Vegan Cookies Baking Tips:
Below is a quick outline of how to make small batch brown butter chocolate chip cookies. However, I also wanted to go over a few quick baking tips!
- Allow the butter to cool before using in this recipe: Like how we usually use room temperature ingredients so we take the time to bring cool ingredients to warmer temps, we should also allow hot ingredients to cool down. This ensures that your cookies aren’t gloopy and dense.
- Don’t overwhelm the dough with chocolate chips! In a regular chocolate chip cookie recipe, usually I say measure that ish out with your heart. But with such a small batch, we don’t need as much!
- Chill the dough for 10 minutes in the freezer: This will make sure your cookies won’t turn out greasy!
Cookie Variations:
- Swap out 3 tbsp flour for cocoa powder: This makes small batch double chocolate chip cookies!
- Add in your favorite mix ins: Vegan white chocolate chips, pecans, walnuts, sprinkles, etc!
- Use regular room temperature butter instead of brown butter: If you don’t want to experiment with brown butter, no problem!
Can I make these small batch chocolate chip cookies gluten free?
You absolutely can! I use King Arthur Measure for Measure gluten free flour- it’s my favorite gluten free flour blend for cookies, cakes, and brownies because it truly is one to one.
Swap in an equal amount for the all purpose flour, and your small batch vegan chocolate chip cookies will be gluten free!
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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Small Batch THICK Bakery-Style Chocolate Chip Cookies (Vegan + Dairy Free!)
- Prep Time: 5
- Chilling Time: 20
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 3 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This small batch chocolate chip cookie recipe makes just 3 thick bakery-style cookies with gorgeously soft centers and just crisp golden outer edges. FULL of molten chocolate chips, you only need a bowl and a whisk, and absolutely no eggs nor dairy to make this recipe! So quick and easy for whenever you want just a good, classic cookie!!
Ingredients
- 5 tbsp (72 g) melted vegan butter
- 2 tsp dairy-free yogurt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of sea salt
- 1 cup + 1 tsp (132 g) all-purpose flour OR gluten-free 1:1 baking flour*
- 3 tbsp dairy-free milk, optional
- 1 cup vegan chocolate chips and/or chopped dark chocolate
Instructions
- Prep: Measure out all ingredients. Line a cookie sheet with parchment paper.
- Make the dough: In a large bowl, use a whisk to mix together the vegan butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, baking soda, sea salt, and vanilla extract and mix again. Add in the flour, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
- Add in the chocolate chips: Fold in the chocolate chips until evenly distributed.
- Chill: Chill the cookie dough for 10 minutes covered in the freezer. While chilling, preheat the oven to 350F.
- Scoop: Scoop about 3 tbsp of cookie dough per dough ball, or 2.8 ounces each. Roll between your palms and place onto the baking sheet 2-3 inches apart. You should yield 3 large cookies with this measurement.
- Bake: Bake the cookies for 15-16 minutes, or until the edges are lightly browned. Remove from the oven and allow the cookies to set on the baking sheet for a few minutes.
- Enjoy! Sprinkle with sea salt on top if desired and enjoy!
Notes
Gluten free: Swap in gluten free 1:1 baking flour- I recommend King Arthur Measure for Measure gluten free flour!
Brown butter: In a pan, heat 7 tbsp vegan butter on medium heat until it begins to brown (this happens quite quickly, so keep an eye on it) while stirring. Once browned, remove from heat and pour into a bowl. Set aside to cool at room temperature for 30 minutes- 1 hour. You want the butter to almost solidify again but not be cold.
:c can I pretty please have the brands of butter, yogurt, and choco chips you use? Maybe flour too!! I really want to make delicious cookies for my coworkers!
Absolutely!! Here are the brands:
Butter: Miyoko’s unsalted (if you can only find salted in your store, just reduce the salt by half!)
Yogurt: Forager Project unsweetened vanilla cashew (but I’ve also tested with Kite Hill, works wonderfully! if you can only find unsweetened and no vanilla, don’t worry- the vanilla extract will carry the flavor!)
Chocolate chips: The ones in the photo are the Enjoy Life rice milk chocolate chips! They’re really like milk chocolate, it’s amazing!
Flour: I used King Arthur organic AP flour, but for the GF version, I use King Arthur Measure for Measure Gluten Free Flour (the one with xanthan gum!)
Hope that helps!! Enjoy, and let me know how they come!
10/10 my new obsession 😍
even though I used regular sugar .
It turned out perfectly.
This is lovely 🥺 Oh I’m so happy to hear it!! Thanks so much for the review 🙂 Enjoy!!
i uses coconut sugar and monk fruit and it was delicious!!
Can I add milk instead of yogurt?
I wouldn’t recommend it- you need something to act like the “egg!” Applesauce is a good alternative!
This was excellent and my partner loved them! We recently went vegan only this year and this was my first vegan cookie recipe! She said it tasted like Mrs. Fields non vegan cookies.
How much applesauce would I use to replace the dairy free yogurt?
Hi Mae! The same amount 🙂 It’s a 1:1 swap! Enjoy!
Insanely good!!! I tested 3 different vegan brown butter cookie recipes and these were a clear winner, just outstanding. I used bobs red mill 1:1 gf flour. For the yogurt I used kite hill sour cream instead as it was what I had on hand, and it definitely did the job. Will be my go to cookie recipe from now on!
Oh my god this was so good!! Like! SO GOOD! I’m still transitioning from vegetarian to vegan but i’ll never make regular cookies again. We do not have great vegan butter in france so i used vegan butter made with olive oil so the brown butter thing did not work so well but damn i’m saying it again it was sooooo good thank you 😭 I almost cried from happiness at my first bight ! And if the cookies are still very moist when the baking is over don’t worry they will solidify quickly, do not overcook them
THIS!!! So so happy to hear it omgsh!! That’s wonderful 🙂 Enjoy!! So glad you’re loving these recipes!
Mine didn’t come out flat idk what I did wrong was I suppose to flatten them before baking or no?
Hi Harley! That can happen if you’ve over-measured the flour or if you reduced the vegan butter too much (make sure you’re using a kitchen scale!). I hope that helps!
This recipe look delicious!
Do you think this would work well with an egg replacer like Bob’s Red Mill instead of applesauce/yogurt?
I’m actually not sure because I’ve never used an egg replacer! I’ve always stayed away from them, as they can vary from brand to brand, making it hard to develop a recipe that everyone can use- you’re more than welcome to give it a go though!
I did the 2X recipe to make a bigger batch and the dough was super dry 🙁 I used my scale for grams so maybe that was why? I added more butter and yogurt, and a little oat milk, and they turned out delicious anyways LOL.
Hii!! I would like to know if I have to weight the butter before or after browning it, because, whenever I brown vegan butter, the weight reduces a significant amount. Love your recipes! ❤️
Hi There! Thanks so much for the question! You’ll weigh the butter before browning it, hope this helps! 🙂
This recipe is delicious! The one issue that I keep having after making it several times is that my dough is very dry and falls apart when I try and put it into cookie balls. Not at all how it looks in your video. I have had to add oat milk to kinda get it to cooperate. I have measured everything out to scale as directed. Any suggestions on how to fix issue?
Hi Isabel! So sorry I’m just responding!! So what vegan butter are you using? And you’re measuring the vegan butter after it’s been browned down? The dough should only be a BIT crumbly, but still workable and able to be molded into cookie dough easily!
Literally my favorite go to cookie recipe! The cookie is PERFECT! Chewy & chocolaty for that sweet tooth!
Hi Brit!
I made these yesterday and I don’t know what went wrong but the cookies came out really cake-y and puffy. I did use king authur gluten free flour along with the arrowroot starch. If you have any reason as to why this happened I would love to know.
Thanks!
Hi Katelynn! So sorry about this! Typically this is due to too much flour or overmixing, did you by chance weigh the flour beforehand?
Hi! Is it at all possible that there is a mistake in the ingredient measurements? I made the cookies exactly according to the recipe, but unfortunately the dough was super dry and crumbly, it made 12 huge cookies instead of the stated 6-8, I had to leave them in the oven for 20 minutes, and the finished product tastes like flour.
Hi Elizabeth! So sorry about this! I’m wondering if you accidentally used too much flour? Always make sure you scoop and lightly level your flour rather than pack it, weighing it is even better! This makes a big difference! I hope this helps!
I tried 4 different recipes today.. and THIS ONE IS DEFINATELY A WINNER! IT WAS JUST PERFECT…
I used dark chocolate…
I did have one question..
What’s the reason for asking use to wait for the brown butter to cool down to room temperature?
I missed that instruction and used it hot.. and the cookies turned out great… but just thought if there is a reason behind it.. maybe they will turn out EVEN better… though we all thought the ones I made today were perfect.. 🙂
Thank you for the recipe!
Omgsh I’m so happy you loved them!! That’s WONDERFUL!! I just say to cool the butter once hot because it can potentially melt the chocolate chips too much into the dough before they bake. Still yummy but might not look like chocolate chip cookies 😂
Ah ok! makes sense! That didn’t happen to my chocolate chips… so may again not have the patience to wait again lol- making a batch of 18 cookies tomorrow for my sons soccer team- would it be alright if I doubled the recipe- or should I make it twice from scratch?
Asking because sometimes with certain desserts- the measurements go off when you change the quantity of the recipe.
Oh you can totally double the recipe, no problem! I’ve tested these smaller and large batch, and they work 🙂 Enjoy!! Let me know how they go!
will do! thanks again!
The recipe was so good! My non-vegan friends loved these! I used Miyoko’s salted butter because that’s what I had on hand. I kept waiting for it to brown and then realized it wasn’t going to be like dairy butter, so I think I overheated it. Either way, chocolate chip cookies are all about texture and these were perfect. Thank you for this recipe!
Omgsh they look perfect!! I’m so happy you all loved them! Miyoko’s I’ve found is the best for browning, but it does brown a little differently than regular butter (it foams a lot then turns caramel in color!). But they look fabulous! Thank you for the review 🙂 Enjoy!!
Your website (all pages) skip around like crazy and refresh too often. Might wanna check on it
I’m so sorry about this!! I’ll definitely be checking with my team and figure out how to make it a smoother experience!
These are my default go to cc cookie. Excellent flavor, texture, easy execution, yielding delicious results every time. Thank you.
They tasted really great, but I had difficulty with batter being drier than it looks in the pictures. It was able to for balls. If the batter is dry, what should I add, more yogurt? Also, the balls stayed ball-shape in the oven for a long time. Should I have flattened them before I started. I will definitely make this again and see if I just made some sort of measuring mistake. Finally, I am pretty sure a 1/3 cup of chocolate chips would be 70g or so not 170g.
Oh totally, you can actually add a touch of dairy-free milk if you’re struggling!
hi! i made these before following the exact measurements in grams and they were really good. i did think it was quite a lot of chocolate when i was mixing the dough but they turned out well in terms of texture and were delicious! however now i wanted to make them again, and when looking at the recipe i am wondering whether the amount of chocolate chips is actually correct? as when i look it up, it seems the 170 grams is the amount in a cup, whereas the recipe calls for 1/3 cup. so i was wondering how much chocolate should be in there? thank you 🙂
Hi There! First of all, those look DELICIOUS! Thank you so much for sharing! In regards to the measurements, it looks like we made a mistake! You are correct, 1/3 cup should be around around 42 grams which is the correct amount. Though a little extra chocolate never hurt anyone. 🙂
they were delicious! made them with 100g the second time and they were delicious as well!! will try with the correct amount of chocolate next time haha
Is there anything else I can use in place it’s the yogurt in this recipe?
Hi Kim! You can use applesauce, but the best results will be with dairy free yogurt!
Hi!
I measured out the ingredients using a scale, so I’m not sure what happened. When I added my browned butter to the sugar it didn’t “cream” – it stayed grainy after mixing for more than 5 mins. Mine doesn’t look liquidy like your pictures. I added the yogurt, and it whipped a little, but it’s still grainy. I haven’t added the dry ingredients yet, but I anticipate it will be very hard to mix and really dry.
Hi Sarah! Which type of vegan butter did you use? It might have also been that you browned it a bit too much if you’re experiencing graininess! Do you have any photos of the browned butter?
I didn’t even get to try them but I made these for a non-vegan friend who said they were some of the best cookies she’s ever had in her life! Can’t wait to make them again 🙂
Omgsh!! THESE ARE GORGEOUS!! Thank you so much for sharing 🙂 This is wonderful!!
Hi!
Do you have a breakdown for the nutritional information?Such as how many calories per cookie?Thanks!
Hi Claudia! I don’t post nutritional information here, as I don’t find it’s helpful for the recipe- but you can always plug the recipe into an online calculator and adjust with your own specific brand ingredients (because that will always vary slightly!) to get that information!
Hey, I make these cookies with my daughter often and we love the recipe 🙂 if I wanted to make in advance and freeze these, which would be the best way to go about it? Before baking as cookie dough or after baking?
Oh this is AWESOME!!! They look absolutely gorgeous 🙂 And I typically scoop the dough and freeze from there! Then I’ll usually let them thaw on the counter while the oven preheats then bake 🙂 ENJOY!
Thanks so much for the reply 🙂
Absolutely!! 🙂 Happy holidays!!
Hi! Just made these cookie and they are absolutely delicious. These are the best chocolate chip cookies I’ve had in a while. Not gonna lie, I didn’t think it would be bad because everything on this website is amazing but thank you so much for this recipe!
Hi Vevith!! Yay, those look so tasty. Thanks for sharing!!