Four single serve cookie recipes made vegan to crush that late night cookie craving. Soft, chewy and absolutely GIANT single-serve cookies with perfectly crispy edges and soft centers. THE PERFECT COOKIE for any occasion!
If you know me well, then you know that I LOVE, and I mean LOVE cookies. They are my all time favorite dessert and these ones are just big enough to share but small enough to keep for yourself if you want to.
This quarantine is hard on all of us but I’m so grateful that I’m still able to bake and create new recipes and this is the perfect time for small batch recipes just like these single serve cookie recipes.
What makes these single serve cookies vegan?
Creating vegan recipes is one of my favorite things to do and I made this recipe hoping that you that you will find a flavor here that you love. So yay, one blog post but four recipes!
To make these cookies vegan I used flax meal instead of eggs for binding and vegan butter instead of regular butter. I’ve never made these particular cookies with margarine (usually naturally vegan) but I’m sure they would come out similar.
- Chocolate Chunk Cookie with Flaky Sea Salt
- Birthday Cake Cookie (sugar cookie with sprinkles)
- Peanut Butter Cookie
- Chocolate Hazelnut Espresso Cookie
All vegan and all delicious!
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If you are still reading this far, you definitely deserve a cookie for one and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
Vegan Single Serve Chocolate Chunk Cookie
Ingredients
- 1 tsp ground flax meal
- 1 tbsp water
- 2 tbsp vegan butter
- 2 tbsp brown sugar packed
- 1 tbsp white sugar
- 1/4 tsp vanilla extract
- 5 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- pinch sea salt
- 2 tbsp chopped dark chocolate
Instructions
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.
- In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugars. Add in the vanilla and mix until combined. Add in the flax mix and continue beating until well blended.
- Add in the flour, baking powder, baking soda and salt to the mixture and beat until no dry spots remain. Fold in chocolate chunks. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray.
- Bake the cookie for 8 minutes, remove it from the oven and tap the baking sheet on the counter 3-4 times (I like to drop the the tray from 4-5 inches) to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools.
- Let the cookie cool for at least 15 minutes before serving.
Vegan Single Serve Birthday Cake Cookie
Pin RecipeIngredients
- 1 tsp ground flax meal
- 1 tbsp water
- 2 tbsp vegan butter
- 3 tbsp cane sugar more for sprinkling
- 1/4 tsp vanilla extract
- 6 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- pinch sea salt
- 1 tbsp sprinkles
Instructions
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.
- In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugar. Add in the vanilla and mix until combined. Add in the flax mix and continue beating until well blended. Add in the flour, baking powder, baking soda and salt to the mixture and beat until no dry spots remain. Fold in the sprinkles. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray. Sprinkle the top with sugar.
- Bake the cookie for 8 minutes, remove it from the oven and tap (I like to drop it from 4-5 inhces onto the counter) the baking sheet on the counter 3-4 times to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools. Let the cookie cool for at least 15 minutes before serving
Vegan Single Serve Peanut Butter Cookie
Ingredients
- 1 tsp ground flax meal
- 1 tbsp water
- 2 tbsp vegan butter
- 2 tbsp brown sugar
- 1 tbsp cane sugar
- 1/4 tsp vanilla extract
- 1 tbsp peanut butter
- 5 tbsp all purpose flour
- 1/8 tsp baking soda
- pinch sea salt
Instructions
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.
- In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugars. Add in the vanilla and mix until combined and then add in the peanut butter and continue mixing until well blended. Add in the flax mixture and continue beating until combined. Add in the flour, baking soda and salt to the mixture and beat until no dry spots remain. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray.
- Bake the cookie for 8 minutes, remove it from the oven and tap (I like to drop the tray from 4-5 inches onto the counter) the baking sheet on the counter 3-4 times to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools. Let the cookie cool for at least 15 minutes before serving
Vegan Single Serve Chocolate Hazelnut Espresso Cookie
Pin RecipeIngredients
- 1 tsp ground flax meal
- 1 tbsp water
- 2 tbsp vegan butter
- 2 tbsp brown sugar
- 1 tbsp cane sugar
- 1/4 tsp vanilla extract
- 5 tbsp all purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 1/2 tsp instant espresso
- 1/4 tsp baking soda
- pinch sea salt
- 2 tbsp mini chocolate chips vegan
- 2 tbsp chopped hazelnuts
Instructions
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.
- In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugars. Add in the vanilla and mix until combined. Add in the flax mixture and continue beating until well blended. Add in the flour, cocoa powder, espresso, baking soda and salt to the mixture and beat until no dry spots remain. Fold in the chocolate chips and hazelnuts. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray.
- Bake the cookie for 8 minutes, remove it from the oven and tap (I like to drop it from 4-5 inches onto the counter) the baking sheet on the counter 3-4 times to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools. Let the cookie cool for at least 15 minutes before serving
can’t get enough vegan recipes?
I hear ya! These cookies are quickly becoming one of my favorites and if you like this recipe then you will love some of these recipes.
Healthy Chocolate Chia Granola
Grasshopper Irish Cream Brownies
Here is the complete list of vegan recipes on this site – enjoy!
