Big Bakery-Style Vegan Chocolate Chip Cookie for One

An overhead image of a large cookie on a white plate, the cookie has been split in half.

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Big Bakery-Style Vegan Chocolate Chip Cookie for One

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.

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Gwen Leron

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.

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.

Nutrition