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This big bakery-style vegan chocolate chip cookie for one, is the perfect treat to make anytime you’ve got a cookie craving. It bakes up golden with a soft, chewy center, crisp edges, and plenty of melty chocolate chips. The dough comes together quickly with no chilling, so you can enjoy a warm, cozy cookie fast!
This easy vegan cookie recipe is dairy-free and egg-free, with a gluten-free option.
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Whether you’ve had a rough day at work, need a sweet treat to enjoy while binging your new favourite show, want to reward yourself, or you simply have a craving for one big chocolate chip cookie that's gooey, rich, golden-edged, and soft-centered, this vegan chocolate chip cookie for one is for YOU!
It’s just like those giant cookies tempting you from behind the bakery window. Once you get one and take that first glorious bite, you never want it to end.
The best part is you don’t have to settle for just one at the bakery. You can make one (or more!) at home anytime, with no big batch required to satisfy your cookie craving.
You don't need a mixer, and the dough comes together in just one bowl, so you can have your homemade single-serve vegan chocolate chip cookie ready before you even finish the chocolate chips you snuck from the bag! (I know I’m not the only one who does that!)
Now let's go through everything so you can treat yourself, you deserve it!
Grab These Ingredients
Ingredient Notes and Easy Swaps
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Flour - You'll need all-purpose white flour for this recipe.
For a vegan gluten-free single-serve chocolate chip cookie: I tested a vegan gluten-free version as well, and other than swapping the flour, there's one additional change that needs to be made. See the recipe notes in the recipe card below for the full details.
Chocolate Chips - I use vegan semi-sweet chocolate chips, but feel free to use vegan mini chocolate chips, chocolate chunks, or chopped chocolate. Find recommendations for vegan chocolate chips here.
Vegan Butter - Use butter that comes in hard stick form (or blocks). Vegan margarine or butter that comes in a container is too soft and will not work well in this recipe. The butter needs to be very soft, but not melted, before you add it to the recipe.
Dairy-Free Milk - Any type can be used, just make sure to use one that's unflavoured and unsweetened. Also, make sure it's at room temperature. If it's too cold, it will harden the butter, and this will affect how the cookie spreads while baking.
How to Make It (A Quick Rundown)
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Before you start: I always recommend using a scale for baked recipes, and it's especially important with this one. The measurements are small and very precise, so there's less room for error. Being even a tiny bit off in measuring can have a negative effect on the cookie. Using my gram measurements and a scale is the easiest way to make sure you're rewarded with the best single-serve vegan cookie possible!
Mix the wet ingredients, then add the dry ingredients to the bowl.
Mix well, taking care not to overmix.
Add the chocolate chips.
Stir the chocolate chips into the cookie dough.
Recipe Tip
Don't overmix the cookie dough. When all spots of dry flour have been incorporated, stop mixing. Mixing too much develops the gluten and will result in a tough cookie.
Form the cookie dough into a ball and place it on the cookie sheet.
Bake, and remove from the oven when the baking time has ended. Let it rest on the cookie sheet for 5 minutes before transferring to a cooling rack.
You'll know the cookie is done when the edges are golden and set. The middle may look like it's too soft, but that's okay, it will continue to bake and set perfectly during the cooling time.
Recipe Tip
You can easily customize this cookie based on how you like it. I give a baking range of 14 to 16 minutes, and I found 15 minutes perfect. (That’s exactly how long the cookie in the pictures was baked for.) If you like an even softer center, go for 14 minutes, and if you want extra crisp edges and a less soft center, let it go to 16 minutes. It’s your cookie, so bake it just the way you love it!
This vegan cookie, for one, doesn't have to be just for one. It's big enough to share, but if you want one to save for later or like the idea of having two medium-sized cookies for sharing, you can easily do that.
Split the dough into two balls. I recommend using a scale so they're the same size and bake evenly.
Bake them for 12 to 14 minutes, let them rest for 5 minutes on the cookie sheet, then transfer them to a cooling rack.
If you want more than a single-serve cookie, have a look at my gooey vegan chocolate chip cookie bars recipe, my classic vegan chocolate chip cookies, or my chewy + soft vegan gluten-free chocolate chip cookies recipe. All of them will keep your cookie cravings covered for days!
Tips & Tricks
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your flour correctly. Too much flour will result in a cookie that's dry, cakey, and doesn't spread. Too little will result in a greasy, thin cookie that spreads too much. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best cookie possible. (See the "Suggested Equipment" section in the recipe card for the scale I use and recommend.)
- Don't skip the resting time after you've removed it from the oven. The cookie continues to bake while it rests, firming up until it's perfectly set. It will be very soft right after baking and will fall apart if you try to move it.
- Read this post from top to bottom before you start. I’ve included many tips and tricks so you get things right. Also, read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Did You Make It?
If so, I’d love to hear how everything went for you! Share your thoughts with a comment and rating below, and/or post a photo of your single-serving vegan chocolate chip cookie on Instagram and tag me so I can see it. (I'm @delightfuladventures on Instagram). I love seeing your remakes!
Big Bakery-Style Vegan Chocolate Chip Cookie for One
Suggested Equipment:
Ingredients:
- 1 tablespoon (14g) unsalted vegan butter (very soft, not melted, 75°F (24°C))
- 4 teaspoons (17g) light brown sugar
- 2 teaspoons (8g) granulated sugar
- a pinch of salt
- 1 ½ teaspoons unsweetened dairy-free milk (room temperature)
- ½ teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour **for gluten-free, see note below**
- ⅛ teaspoon baking soda
- 2 tablespoons (23g) vegan chocolate chips
Instructions:
- Preheat oven to 350°F (177°C).
- Line a cookie sheet with parchment paper and set aside.
- Add the butter, brown sugar, granulated sugar, and salt to a small bowl, and mix until well blended. Add the dairy-free milk and vanilla extract, mix again until combined.
- Add the flour and baking soda to the bowl, mix well, but don't overmix.
- Add chocolate chips and stir until they have combined with the dough.
- Use a spoon or a silicone spatula to scrape up and gather the dough from the bowl. Shape it into a ball without pressing it too firmly, then place it on the prepared baking sheet. (Don't press the cookie dough down.)
- Bake for 14-16 minutes.
- Remove the cookie from the oven and let it rest on the cookie sheet for 5 minutes before transferring it to a cooling rack. It will appear puffy and very soft right after it comes out of the oven, but it will flatten slightly and firm up as it rests.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- For the vegan gluten-free version: Use ¼ cup (37g) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, and use 2 teaspoons of dairy-free milk. The rest of the recipe remains the same. Your results may not be the same as mine if you substitute another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
- Nutrition info is based on the recipe made as written and is only to be used as a rough guide. Calorie count for the vegan gluten-free version is 434. Click to learn how nutrition info is calculated on this website.
Did You Make This Recipe or Have a Question About It?