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!
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!