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
Ingredients
- 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
- 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
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
- 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!
I made these last night on a whim and OH MY GOSH THEY ARE SO GOOD. I made the chocolate chip version for me and the peanut butter version for me. Usually single-serve desserts are meh, but this was literally the best chocolate chip cookie I can remember having in a LONG time. I followed the recipe exactly and it was incredible! Thanks for the awesome recipe! It will be a go-to for sure! Do you have a “full size” recipe on your blog? I’d love to bookmark it for when I want take a treat to neighbors or parties!
Hi Teri! YAY this just made my day! I’m so happy that you loved them so much. YES, I do have a full size version for the chocolate chunk. You can get it here. And for the other flavors, I now know what I’ll be working for the rest of this quarantine.
I made the peanut butter cookie last night using King Arthur Flour Measure for Measure Gluten Free Flour Blend, and it turned out GREAT! I also roughly chopped a few chocolate chips and added them in. I didn’t leave the cookie in a dough ball, but instead formed it into a circle. It was probably thinner than the original recipe, but still turned out fantastic. Cookie was practically the size of my head. My husband loved it as well and didn’t even know they were vegan! (Also, I used Spectrum Palm Oil Shortening, because it’s what I had on hand.)
I’m so glad to know that it works with gluten free flour. I’ll definitely be trying it out soon! Thanks for taking the time to give your feedback! <3
Made the birthday cake one last night and doubled the recipe. Wow, they were so delicious! Soft and buttery with a chewy outside – the perfect cookie! They were super quick to throw together and the other person who tried them also fell in love. I did bake them around 4 minutes more than suggested for the second round (about 9 minutes) and they came out wonderful.
The birthday cake flavor is my favorite and I’ve already made it a few times lol. I’m so happy you like it! Thank you for taking the time to give me your feedback! <3
Hello, what kind of butter you used? My cookies where so yummy but they didnt melted into the oven. I think i was because my vegan butter!
Hi, I’ve done this recipe with two different kinds now: Earth Balance and Miyokos and both work. How did you measure your flour? Be sure not to pack it. When measuring flour, it should be spooned and then leveled. Hope this helps <3
I made these this morning and they turned out SOOOO GOOD! I made the birthday cake & peanut butter ones!! Delish!!! I actually tripled the recipe and made them smaller to accommodate our big family, but I am looking forward to trying the big single ones some night after the kids all go to bed haha! So happy I found this recipe 💗
YAY!! This makes me soo incredibly happy! So glad you like them. Thank you for taking the time to tell me how this recipe went for you!
Hi! I’m looking to try this recipe but do not have any flax meal on hand, do you have any recommendations for alternatives?
Yes, if you have chia seeds, grind those up in a coffee grinder and use them in place of the ground flax meal. OR if you aren’t Vegan, you can try using an egg. Lightly beat an egg and then measure out 1 tablespoon and use that instead of the flax and water. Hope this helps!
Hi, do you have recommendations for alternatives to a flax egg? Don’t have any flaxmeal in my house at the moment but really want to make these!
Yes, if you have chia seeds, grind those up in a coffee grinder and use them in place of the ground flax meal. OR if you aren’t Vegan, you can try using an egg. Lightly beat an egg and then measure out 1 tablespoon and use that instead of the flax and water. Hope this helps!
Incredible, easy, fast, and the perfect amount for a sweet treat. I tried it with almond flour and it turned out well with a longer bake but I would recommend to stick to the all purpose or a gluten free all purpose (I just did not have any). Adding this into my regular bakes list!
OMG with almond flour? I need to try that asap! Thanks so much for sharing your thoughts.
Hi! I do not have vegan butter. What would work in its place? I have coconut oil.
Hi, I haven’t tried it with coconut oil but I think it could work and it will just changed the flavor a bit. Just make sure the coconut oil is soft and solid or melted so you can cream it with the sugars. You might want to add a pinch more salt as well.
Do you think white whole wheat flour would work for this? Can’t wait to try them!
Hi! Yes, I definitely think it will! Please let me know how it goes! Enjoy!
I made the chocolate chip recipe, but while my oven preheated I put the pan with the dollops of batter on it (I tripled the recipe) in the freezer. That was probably about 5 minutes. I also used Bob Mill’s egg replacer in place of flax. I sprinkled a bit more salt on top when they came out and let them cool completely. They were absolutely amazing!
That sounds amazing! I have some bob’s egg replacer so I will definitely try it. I’m so happy you enjoyed them. Thanks for taking the time to tell me how they went.
Hello! they don’t sell vegan butters where I currently live. Do you think any vegetable oil would work here? And if so what would be the quantity I should use?
Thabks a bunch these all look delish! I will bake as soon as I know if I can substitute butter
I’ve made this recipe soo many times. Always the regular chocolate chip but def plan ti they the others too. Crispy on the outside & chewy on the inside. Definitely do the drop on the counter trick she recommends, really does help to flatten the cookie. I doubled the recipe to make 2 cookies and it worked out great. I baked about 2-3 minutes longer than recommended – but keep an eye on it since every oven is different.
Seriously the best cookie. Must make & its the perfect recipe during quarantine!
I’ve made this recipe soo many times. Always the regular chocolate chip but def plan to thy the others too. Crispy on the outside & chewy on the inside. Definitely do the drop on the counter trick she recommends, really does help to flatten the cookie. I doubled the recipe to make 2 cookies and it worked out great. I baked about 2-3 minutes longer than recommended – but keep an eye on it since every oven is different.
Seriously the best cookie. Must make & its the perfect recipe during quarantine!
YAY! This makes me so happy to hear! Thank you for taking the time to leave your feedback! <3
I tried all but the chocolate chip, which sort of negates the single serve nature…but I have no regrets. They were delicious! I especially loved the birthday sugar cookie. I thoroughly appreciate the single serve concept, and have needed that in my life. Thank you. In the event of wanting to share, do you have a recipe for a full batch of the birthday ones? Or should I just multiply it all by 3? Haha thanks so much!
Hi Jacqueline,
Lol no jugement here! I’m so happy you like them. And yes, I have a larger batch of the birthday cake. You can get it here.
I made the giant choc chip cookie for me and the PB cookie for my hubby…both turned out 100% delicious!!! My choc chip cookie was made with 1 to 1 gluten free flour, sub 1 tbsp earth balance with 1 tbsp applesauce, sub brown sugar with Truvia bs blend and reg sugar sub with stevia. I also used regular egg because im out of flax. I made the pb cookie exactly as the recipe but used reg egg….thank you for the perfect giant cookie!!
I’m so glad you and your hubby enjoyed them! Thank you for taking the time to let me know how they went <3
What can I use in place of brown sugar? There was none on the shelf when I went shopping this week 🙃
Ugh no, that’s so annoying. You will be able to make the sugar cookies (no brown sugar in those) but for the others, I know that you can make your own brown sugar by mixing cane sugar and molasses. I recommend googling how to do that.
Ultimately, you could use just can sugar but the taste and texture will be different. Let me know how it goes!
I am in heaven. The chocolate chunk cookie was to die for! Thank you for sharing the full recipe version — Will be making a batch tomorrow.
Omg this makes me soo happy!!! I’m so glad you love them! Thank you for taking the time to let me know 🙂
Made this yesterday and it was SO GOOD! The cookie was bigger than I expected and next time I’d maybe separate it into 2 cookies. I also had to cook it about 6-8 extra minutes, but besides that I followed the exact recipe and was very happy with it 🙂
They are huge lol “single serve”. So glad you like them:)
Hiii!!
You think will work too with normal butter? Or needs to be for sure vegan??
Thanks!
Hi, yes, absolutely it will work 🙂
This is honestly one of the best – no it’s actually THE best – cookie I’ve ever made! I made the chocolate chip version and l o v e d it. I used dark chocolate chunks instead of chips and added sprinkles too, because why not? The edges were perfectly chewy and slightly crispy and the middle was soft and gooey.
I made it in a recent video and a lot of my YouTube viewers also made this cookie recipe and loved it. I also personally emailed the recipe to my mom and sent it to two group texts! AND I made it for my sister as a little Easter gift this year! Can you tell I love this recipe? I’d recommend it to anyone. Seriously delicious 🙂 – Nikki Vegan
Nikki, you are my favorite! Thank you so much for all your sweet words. I am so happy that you love this recipe and are sharing it with your followers, friends and family–that means the world to me! <3
Making the peanut butter version of cookie right now! Excited 🙂
YAY!!!! How did you like it?
I’ve made the chocolate chunk one three times now: the first time in a 4″ cast-iron skillet, and the other times as two smaller cookies instead of one giant one. I used Pamela’s All-purpose gluten-free flour each time, and it works very well. The cookie is delicious and great to have on hand as a treat. A whole batch would be too tempting. 🙂
Making this in a skillet tonight! Sounds amazing! Thank you for taking the time to let me know how these turned out for you!
Hey I have few queries can I talk to you personally on insta dm or mail? Please please do reply I am in hurry.
Hi, sorry I was sleeping. I can’t taste the flax meal but if you want you could use a store bought egg replacer. Or if you aren’t vegan, one egg will work.
Im a vegetarian. So I can’t use eggs. I’ll have to use flaxmeal only. But I just wanted to ask you that whether it overpowers the taste or not. And also one more thing to ask you that If I wanna make these cookies in more numbers like 14-16 how can I change the proportions?
I made the birthday cake cookie last night (adding a little almond extract) and it was one of the best cookies I’ve ever made!! I can’t wait to try the other flavors!
I am so happy to hear it! The birthday cake is my favorite and now I’ll definitely be trying it with almond extract!