Do you ever crave a fresh-out-of-the-oven chocolate chip cookie, but you don’t want to end up with 12, you just want ONE jumbo cookie? I’ve been there, time and time again. This Small Batch Chocolate Chip Cookie is going to become your go-to cookie the next time the craving for a cookie hits! This single serve chocolate chip cookie is chewy, perfectly sweet, chocolatey, vegan and gluten-free. This is the perfect recipe for nights when you are on your own, sipping tea, and wanting a classic chocolate chip cookie- but JUST one.
Why You’ll Love This Single Serve Chocolate Chip Cookie
- If you are ever just craving a cookie for one, this is your recipe. This recipe makes ONE cookie. One large cookie that will satisfy your sweet tooth.
- This small batch chocolate chip cookie recipe is vegan, gluten free and mimics that classic chocolate chip cookie vibe. How could you possibly say no?!
- You’ll find simple ingredients in this small batch chocolate chip cookie recipe (if you are already gluten free), ingredients you most likely already have in your pantry. That’s always a win in my books.
How To Make A Small Batch Chocolate Chip Cookie
If you have been gluten free baking for a while now, you will most likely already have almond flour and brown rice flour in your pantry. Those are the two flours used in this small batch chocolate chip cookie recipe along with 1 tbsp of arrowroot starch to help with the binding process.
To begin making this single serve chocolate chip cookie, prepare the flax egg. Because we are creating one cookie, all you need is 1 tsp of flax meal and 1 tbsp of water to create a flax egg. Let it sit for a few minutes until a yolky consistency has formed. Then add the room temperature butter, flax egg, sugar and vanilla together and beat all together with hand beaters. You want the consistency to be smooth. In a separate bowl, add the dry ingredients, minus the chocolate. Mix and then add to the wet ingredients. Beat until the consistency is smooth and thick. Add in the chocolate and then place this cookie batter on a lined baking sheet.
Bake this single serve chocolate chip cookie for 15 minutes. It will look golden on top when it is done. It is super important to let this small batch chocolate chip cookie cool completely before eating. If you want that warm-out-of-the-oven cookie, that is fine- but the middle will most likely still be quite soft. So if you want a hard, yet chewy cookie, let it cool completely before enjoying it.
Picking The Right Vegan Butter
Nowadays there are so many different brands of vegan butter on the market. It is so exciting to see because a few years ago, vegan butter was hard to come by. You can use any vegan butter for this small batch of chocolate chip cookies, but I wanted to share a few of my favourites, anyways. My most used vegan butter is Miyokos. This is my favourite vegan butter because of the clean ingredients. There is no palm oil in this butter, which is hard to find as most vegan butter is actually loaded with really bad oils. The price of this vegan butter is the highest out of all the vegan butter that I’ve seen but I think that fairly represents the good ingredients it uses.
If Miyoko’s is too pricey for you, my other go-to vegan butter is Earth Balance or Becel. They are more affordable but the ingredients aren’t as great. They both have palm oil and a few other ingredients that you might not recognize. That being said, the end product when using these two vegan butters is delicious and classic. So for price-point and end result, these two are great options.
I used Miyoko’s vegan butter in this single serve chocolate chip cookie. But any of the above vegan butter would work great.
For More Dairy Free Cookies, Try These
I’ve been on a small batch baking spree lately. I’ve recently made small batch cupcakes and I gotta say, I really enjoy making smaller amounts of sweet treats. This way I find I don’t overeat and the baked goods are always fresh because they only last for a few days. Whether small batch baking is an interest to you or not, I’m fairly certain most of us have just wanted a cookie for one at some point. Instead of making a dozen chocolate chip cookies, sometimes making one, to satisfy a craving just seems right. This small batch chocolate chip cookie recipe is simple to make, uses basic gluten free flours and is absolutely mouthwatering.
Small Batch Chocolate Chip Cookie
Equipment
- hand beaters
Ingredients
Wet Ingredients
- 1 tsp flax meal
- 1 tbsp water
- 1 tsp vegan butter (room temperature)
- 2 tbsp coconut sugar
- 1/2 tsp vanilla
Dry Ingredients
- 3 tbsp almond flour
- 2 tbsp brown rice flour
- 1 tbsp arrowroot starch
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- pinch of sea salt
- 1 tbsp chocolate chips
Instructions
- Preheat the oven to 350ºF and line a baking sheet.
- Prepare the flax egg by adding 1 tsp flax meal to a small bowl with 1 tbsp of water. Lightly stir and then let sit for about 5 minutes or until a yolky consistency has formed.
- Beat the room temperature butter with the sugar in a medium sized bowl. Then add in the flax egg and vanilla. Beat until smooth.
- In a separate bowl, add all the dry ingredients together (except the chocolate chips). Whisk together.
- Add the dry ingredients to the wet ingredients. Mix until smooth and combined. Fold in the chocolate chips.
- Using two spoons or a melon ball scoop, add the cookie batter to the baking sheet in one ball-like shape. Lightly flatten the top of the cookie with the palm of your hand.
- Place in the oven for 15 minutes. The cookie will look golden brown on top when it is ready to come out of the oven.
- Take the cookie out of the oven and let the cookie cool for at least 5 minutes on the baking sheet. Then transfer it to a cooling rack to completely cool before enjoying. If you don't let it cool completely the middle may still be a little raw.
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