Single Serve Chocolate Chip Cookie (Vegan, Gluten-Free)
The best single serve chocolate chip cookie recipe that’s vegan, gluten-free, and made with 5 simple ingredients. Soft, chewy, loaded with melty chocolate chips, and ready in just 20 minutes!
Cookie lovers will also love my Vegan Cookie Skillet, Muddy Buddy Cookies, and Vegan Crumbl Churro Cookies!
Craving a warm, gooey chocolate chip cookie, but don’t want the hassle of making a full batch of vegan chocolate chip cookies? This single serve chocolate chip cookie recipe is your answer!
This single serve cookie recipe has perfect crispy edges, a soft and chewy center, and melty chocolate chips in every bite. The best part? It’s vegan (no eggs!), gluten-free, dairy-free, oil-free (no butter!), naturally sweetened, and made with only 5 simple ingredients!
Featured Comment
“I have been making this cookie all week! Breakfast, dessert, afternoon pick me up – you name it! The texture is lovely and I love how simple the ingredients are!! Make it – you won’t regret it!”
– Sabrina
Table of Contents
Why You’ll Love This Recipe
- Cookie for one (or double it for two!)
- Quick & easy to make
- Ready in 15 minutes
- Crisp edges with a chewy center
- Only 5 simple ingredients
- Vegan, gluten-free, dairy-free, oil-free, and refined sugar-free
What Is A Single Serve Chocolate Chip Cookie?
A single serve cookie is exactly what it sounds like: one large, bakery-style cookie made just for you! It’s perfect for when you’re craving cookies but don’t have the time or ingredients to make a full batch.
If you want to share or save one for later, you can easily double the recipe for two (or you can always make my Vegan Chocolate Chip Cookie Skillet too).
Ingredient Notes
- Oat Flour + Almond Flour: I like to use a combination of oat flour and almond flour when making vegan and gluten-free cookies because it gives the perfect balance of structure while also maintaining a soft and chewy texture.
- Almond Butter: I like the neutral flavor of almond butter, which is why I use it in my Cookie Dough Stuffed Dates as well, but any other nut butter will work here. Peanut butter tastes delicious here for a peanut butter version!
- Maple Syrup: Adds natural sweetness without needing to add refined sugar (such as cane sugar).
- Vanilla Extract: Optional, but highly recommended adding it for flavor.
- Chocolate Chips: Use vegan chocolate chips to keep this recipe dairy-free, or use chunks of your favorite dark chocolate bar.
How to Make a Single Serve Chocolate Chip Cookie
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Preheat the oven: Set the oven to 350°F and line a baking sheet with parchment paper.
- Mix the ingredients: In a bowl, combine the oat flour, almond flour, almond butter, maple syrup, vanilla extract, and salt. Mix until a soft cookie dough forms. Fold in the chocolate chips.
- Bake: Roll the dough into a ball and flatten onto the baking sheet. Bake for 13-15 minutes, or until the edges are lightly golden.
- Cool and enjoy: Let the cookie cool on the baking sheet for 5 minutes to firm up. Sprinkle with flaky sea salt for the ultimate sweet-salty bite!
Megan’s Tips
- Use blanched almond flour: Make sure your almond flour is blanched, which means the skins are removed. This creates the softest texture (most store-bought almond flour is blanched).
- Add extra sweetness: This cookie isn’t super sweet (just sweet enough for me with the chocolate chips), so feel free to add an extra tablespoon of maple syrup or coconut sugar.
- Slightly underbake it: Remove the cookie from the oven just before it’s done for a soft and chewy center. It will continue to cook slightly as it cools on the baking sheet.
- Add a sprinkle of flaky sea salt: A sprinkle of flaky sea salt on top adds that sweet and salty element we all love!
Substitutions & Variations
- Almond Butter: Swap for cashew butter, peanut butter, hazelnut butter, or sunflower seed butter.
- Mix-ins: Swap the chocolate chips for chopped nuts, pretzels, dried fruit, or crushed oreos.
- Peanut Butter Cookie: Swap the almond butter for peanut butter and you’ll have a single serve peanut butter cookie! If you love peanut butter cookies (same) you’ll want to try my 3-ingredient Peanut Butter Cookies and Homemade Nutter Butter Cookies next.
- Funfetti: Swap the chocolate chips for sprinkles.
- Snickerdoodle: Roll the dough in a cinnamon-sugar mixture.
FAQs
Yes! You can easily double or triple the ingredients to make more cookies. Just be sure to space them out on the baking sheet so they bake evenly.
Absolutely! You can substitute any nut or seed butter, such as peanut butter, cashew butter, hazelnut butter, or sunflower seed butter.
For a softer, chewier cookie, slightly underbake it and let it cool on the baking sheet. For a crispier cookie, bake it a couple of minutes longer until the edges are golden brown.
Yes, since there’s no raw flour, eggs, or leavening agents in this single serve cookie recipe, you can eat the dough raw. You can always make my Healthy Edible Cookie Dough and Cookie Dough Stuffed Dates too!
More Vegan Cookie Recipes
If you loved this single serve chocolate chip cookie, try these cookie recipes next! All vegan, gluten-free, and refined sugar-free.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Single Serve Chocolate Chip Cookie (Vegan, Gluten-Free)
Ingredients
- 4 tablespoons oat flour
- 1 tablespoon almond flour
- 2 tablespoons almond butter
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract, optional but recommended
- 1 tablespoon vegan chocolate chips
Instructions
- Preheat the oven: Set the oven to 350°F and line a baking sheet with parchment paper.
- Mix the ingredients: In a bowl, combine the oat flour, almond flour, almond butter, maple syrup, vanilla extract, and a pinch of salt. Mix until a soft cookie dough forms. Fold in the chocolate chips.
- Bake: Roll the dough into a ball and flatten onto the baking sheet. Bake for 13-15 minutes, or until the edges are lightly golden.
- Cool and enjoy: Let the cookie cool on the baking sheet for 5 minutes to firm up. Sprinkle with flaky sea salt for the ultimate sweet-salty bite!
Notes
- Substitutions: Swap the almond butter for peanut butter, cashew butter, hazelnut butter, or sunflower seed butter.
- Use blanched almond flour: Make sure your almond flour is blanched, which means the skins are removed. This creates the softest texture (most store-bought almond flour is blanched).
- Add extra sweetness: This cookie isn’t super sweet (just sweet enough for me with the chocolate chips), so feel free to add an extra tablespoon of maple syrup or coconut sugar.
- Slightly underbake it: Remove the cookie from the oven just before it’s done for a soft and chewy center. It will continue to cook slightly as it cools on the baking sheet.
- Add a sprinkle of flaky sea salt: A sprinkle of flaky sea salt on top adds that sweet and salty element we all love!
What can I use instead of almond flour?
You could use more oat flour, but it will change the texture quite a bit since the almond flour is what gives this cookie it’s soft, chewy texture. But if you don’t mind a crispier cookie, then it should work just fine!
Hi, was wondering if i could use whole oats instead of oat flour for the recipe?
I wouldn’t recommend using whole oats in place of oat flour for this recipe, as it will change the texture quite a bit. If you have oats on hand, you can blend them into a fine flour and use that instead!
Thank you! ☺️
Perfect for when you don’t want to make a whole batch! I used cashew butter and made it slightly underbaked because I prefer an ooey gooey cookie texture. Definitely keeping this in my regular rotation of desserts!
Awe, I’m so happy you love it!! Thanks for sharing Lauren 🙂
I have been making this cookie all week! Breakfast, dessert, afternoon pick me up- you name it! The texture is lovely and I love how simple the ingredients are!!
Make it- you won’t regret it!
That makes me SO happy to hear! Everyone needs a simple cookie recipe in their life 🙂 thanks so much for sharing your review, Sabrina!
I absolutely love this cookie recipe! By far the best single serve cookie I’ve ever tried. Love that it is made with simple, healthy and wholesome ingredients and comes together so quickly. Great for satisfying those sweet cravings. I made it in the airfryer and it turned out great (I did 350 for 7-8 minutes). Delicious!
Aww, this makes me so happy to hear, Olivia! 😊 I was so excited for you to try it! Love that it worked in the air fryer too — thanks so much for sharing! 💛