Single Serving (Vegan) Chocolate Chip Cookie
Prep time
Cook time
Total time
Recipe for a single vegan chocolate chip cookie, just big enough for one person to enjoy all by themselves.
Recipe type: Dessert
Yield: 1 large cookie
  • 3 tbsp (26g) all purpose flour
  • ½ tbsp (aka 1.5 tsp or 3g) flaxseed meal
  • ⅛ tsp coarse kosher salt
  • ⅛ tsp baking soda
  • 2 tbsp (30g) chocolate chips (make sure they're vegan if you're going for a vegan cookie)
  • 1 tbsp (10g) coconut sugar
  • 1 tbsp (15g) dark brown sugar
  • 1 tbsp (12g) olive oil
  • ½ tbsp (aka 1.5 tsp or 9g) water
  • ¼ tsp vanilla extract
  • flaky salt like Maldon (I like to use vanilla flaky salt to take it up a notch)
  1. Heat the oven to 350. Line a sheet pan with parchment paper.
  2. In a small bowl, stir together the flour, flaxseed meal, salt, baking soda and chocolate chips. In a separate small bowl, whisk together the coconut sugar, dark brown sugar, olive oil, water and vanilla.
  3. Add the wet ingredients to the dry ingredients. Stir until combined and there are no more traces of flour visible. It will be soft but mostly hold its shape. If the dough seems way too soft and doesn't hold its shape at all, sprinkle a little bit more flour at a time until the consistency seems better. (At this point you could also refrigerate it for half an hour or so, but you don't have to.)
  4. Place the dough in the center of your parchment-lined baking sheet. Form it into a 3-inch circle. Sprinkle with your flaky salt.
  5. Bake for 10-13 minutes or until the edges are brown and the cookie looks fully baked. (Unlike other cookies, I prefer to leave this in the oven until it looks fully cooked. It helps to give it those crispy edges. If you under-bake it the cookie won't hold its shape as well. I usually keep mine in for closer to 12 min.)
  6. Let it rest on the pan for 5 minutes before eating. Then ENJOY!
Recipe developed with help from the Ovenly cookie recipe + the chocolate chunk cookies from One Part Plant.
Recipe by Cake Over Steak at