These vegan chocolate chip cookies are addictive. I don’t think I can have just one, and I never intended to. They taste rich… (like the ones you had growing up, but healthier) and they have a nice chewiness to them that should keep any cookie monster happy. You may not be able to eat just one either (but you will try). These single-serve vegan chocolate chip cookies are the perfect treat for when you want dessert, but don’t want to make a whole batch. They’re easy to make and even easier to eat!
When I went vegan, I thought baking would be a thing of the past, at least not until I developed this Vegan Chocolate Chip Cookies Recipe. This recipe is absolutely delicious and can be prepared in just 15 minutes. That being said, here are the ingredients.
- all-purpose flour: The general purpose of all-purpose flour in baking is to give baked goods structure—that means it helps hold together the ingredients like eggs, fats, grains, and water. It also provides texture by absorbing moisture from wet ingredients like butter or other fats during mixing.
- baking soda: Baking soda is a leavening agent that makes your cookies puff up. It also helps them rise to a nice height and stay soft in the middle. If you’re looking for the perfect texture, baking soda is your friend! Baking soda is an alkaline base (also called sodium bicarbonate) that reacts with acids in the dough to release carbon dioxide bubbles and give you those delicious air pockets inside your cookie.
- brown sugar: This recipe uses brown sugar, which is a form of sugar that has been processed to remove some of its molasses content. This gives it a lighter color and flavor than white sugar, but it still retains some of the natural nuttiness. Brown sugar is used in many recipes because its moisture content adds extra moisture to baked goods such as cookies and cakes. In addition to being delicious, brown sugar also has several health benefits! It contains small amounts of iron and magnesium (which helps lower blood pressure), as well as B vitamins like thiamin (helps build muscles) and riboflavin (helps convert food into energy).
- Pinch of salt: Salt is an essential ingredient in most recipes, but it also does much more than just enhance the flavor of food. Salt helps to enhance the flavor of foods, and it can also help to make foods taste sweeter. Salt has a lot of important roles in our bodies as well—it’s needed to help the body absorb other nutrients, and it’s even important for maintaining your body’s fluid balance. Even though salt isn’t technically considered “essential,” many people still consider it an important part of their diet because it’s often used to add flavor to food!
- granulated sugar: Granulated sugar adds volume to baked goods by trapping air bubbles inside while they bake, which helps them rise nicely during cooking. This can help prevent pockets of dough from staying flat and not rising as much as others when baked (which can lead to burnt spots on top).
- vanilla extract: Vanilla extract is a common ingredient in vegan baking because it contains no animal products and gives our treats an element of sophistication that’s just right for any occasion.
- vegetable oil: vegetable oil is a great option for baking. It’s an inexpensive, neutral-flavored oil that will give you a crispy, golden brown result. You can use any variety you like!
- applesauce: If you don’t have applesauce on hand, there are ways to make it. You can simply quarter one apple and cook it in a small amount of water for about 20 minutes, or you can add apples to your slow cooker and let them cook overnight. If you want to keep your applesauce in the fridge for a few weeks, simply store it in an airtight container and enjoy it when needed (or freeze). It will last up to 3 months at room temperature if preserved properly. If you happen to have extra leftover applesauce after making this recipe—and trust me: I know how tempting it is never to throw out food—you might try spreading some on top of these cookies instead of frosting them! It tastes delicious either way!
- nondairy milk, more if needed: If you are using a different type of non-dairy milk, add more to compensate. The dough should be slightly crumbly but not wet and sticky. If it is too wet, add more flour; if it’s too dry and crumbly, add more nondairy milk.
- chocolate chips: Using chocolate chips in your baking is a great way to add flavor and texture. While you can certainly sub out the chocolate chips for other types of chopped or whole nuts, raisins, or dried cranberries in this recipe, I think that they still provide a nice crunchy texture.
To prepare the vegan cookies, line a baking sheet with parchment paper. If you don’t have parchment paper on hand, you can spray your baking sheet with nonstick cooking spray instead—just make sure it’s well-greased so your cookies won’t stick!
In a large bowl mix together all of the dry ingredients: flour, baking soda, sugar, and salt. Then add in all of the wet ingredients in a separate bowl: vanilla extract, oil or butter, almond milk (or any other non-dairy milk), and applesauce. Mix everything together (wet and dry) until just combined; try not to overmix or else your dough will be tough! Add in your chocolate chip cookies and combine, then leave to cool in a freezer for about 30 mins.
Next, preheat the oven to 350 degrees Fahrenheit. Using an ice cream scoop, scoop the dough onto parchment paper, making sure to give at least 2 inches of spacing. Bake for 15 minutes and leave to cool. Then serve and enjoy!
Who doesn’t love cookies?
These single-serve Vegan Chocolate Chip Cookies are easy to make and they’re perfect for sharing.
Why am I so obsessed with cookies? Maybe it’s the way they melt in your mouth, or maybe it’s because they are so easy to make. Whatever your reason may be, everyone loves cookies! Whether you’re looking for a snack that can be eaten while walking around town or one that will last you through the week, these vegan chocolate chip cookies will do the trick! Most importantly though, this recipe allows you to use up all of those leftover ingredients in your pantry.
This recipe is a great way to get more fruits into your diet by using applesauce as an ingredient. Applesauce are packed with vitamins, minerals, and antioxidants that can help improve your overall health. Not only do they taste great in this dessert but they add color too!
Singe Serve Vegan Chocolate Chip Cookie
- 3 tbsps vegetable or coconut oil
- 4 tbsps brown sugar
- 1 tbsp granulated sugar
- 2 tbsps almond milk (or another non-dairy milk)
- ½ cup all-purpose flour
- ½ tsp baking soda
- 3 tbsps chocolate chips
- ½ tsp vanilla extract
- 1 tbsp unsweetened apple sauce
- Line a baking sheet with parchment paper. If you don't have parchment paper on hand, you can spray your baking sheet with nonstick cooking spray instead—just make sure it's well-greased so your cookies don't stick!
- In a large bowl mix together all of the dry ingredients: flour, baking soda, sugar, and salt.
- Then add in all of the wet ingredients in a separate bowl: vanilla extract, oil, almond milk (or any other non-dairy milk), and applesauce.
- Mix everything together (wet and dry) until just combined; try not to overmix or else your dough will be tough!
- Add in your chocolate chip cookies and combine, then leave to cool in a freezer for about 30 mins (the longer the better).
- Next, preheat the oven to 350 degrees Fahrenheit.
- Using an ice cream scoop, scoop the dough onto parchment paper, making sure to give at least 2 inches of spacing.
- Bake for 15 minutes and leave to cool on a cooling rack.
- Serve and enjoy!