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Vegan Single Serve Cookies – Four Flavors

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!

Vegan Single Serve Cookies

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.

Vegan Single Serve Cookies

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!

Print Recipe
4.25 from 79 votes

Vegan Single Serve Chocolate Chunk Cookie

The best single serve cookie recipe made vegan with crispy edges and soft centers.
Pin Recipe
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American, vegan
Keyword: giant cookie, single serve, vegan cookies
Servings: 1
Author: Ciarra Siller

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.
Print Recipe
4.52 from 33 votes

Vegan Single Serve Birthday Cake Cookie

Pin Recipe
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American, vegan
Keyword: single serve cookies
Servings: 1
Author: Ciarra Siller

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
  • 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
Print Recipe
4.54 from 32 votes

Vegan Single Serve Peanut Butter Cookie

Chewy, soft and delicious vegan single serve cookie.
Pin Recipe
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American, vegan
Keyword: single serve cookies
Servings: 1
Author: Ciarra Siller

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
Print Recipe
4.54 from 30 votes

Vegan Single Serve Chocolate Hazelnut Espresso Cookie

Pin Recipe
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American, vegan
Keyword: single serve cookies
Author: Ciarra Siller

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

Strawberry Oat Bars

Here is the complete list of vegan recipes on this site – enjoy!

Let Us Know What You Think!

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Teri
Teri
4 years ago

5 stars
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!

Margaret Clegg
Margaret Clegg
4 years ago

5 stars
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.)

Sarah
Sarah
4 years ago

5 stars
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.

maira
maira
4 years ago

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!

Candi Leis
Candi Leis
4 years ago

5 stars
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 💗

Tara
Tara
4 years ago

Hi! I’m looking to try this recipe but do not have any flax meal on hand, do you have any recommendations for alternatives?

Tara
Tara
4 years ago

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!

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4 years ago

[…] week I made four different giant vegan single serve cookies and they quickly made their way to the most visited post on my blog–in one week!!! I had no […]

Olivia
Olivia
4 years ago

5 stars
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!

Denise
Denise
4 years ago

Hi! I do not have vegan butter. What would work in its place? I have coconut oil.

Sam
Sam
4 years ago

Do you think white whole wheat flour would work for this? Can’t wait to try them!

Blake
Blake
4 years ago

5 stars
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!

Samantha
Samantha
4 years ago

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

Samantha
Samantha
4 years ago

5 stars
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!

Samantha
Samantha
4 years ago

5 stars
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!

Jacqueline
Jacqueline
4 years ago

5 stars
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!

Lindsey
Lindsey
4 years ago

5 stars
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!!

Susan
Susan
4 years ago

What can I use in place of brown sugar? There was none on the shelf when I went shopping this week 🙃

Natasha
Natasha
4 years ago

5 stars
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.

Sydney
Sydney
4 years ago

5 stars
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 🙂

Any
Any
4 years ago

Hiii!!

You think will work too with normal butter? Or needs to be for sure vegan??
Thanks!

Nicole
Nicole
4 years ago

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

Nicole
Nicole
4 years ago

Making the peanut butter version of cookie right now! Excited 🙂

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[…] van verschil en zéker niet alleen voor je fysieke gesteldheid. Kook voedzame maaltijden en bak vegan cookies. Dit koekjesrecept is niet van mij maar oh mijn god, wat een toprecept. Dit kan echt niet […]

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Beth
Beth
4 years ago

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. 🙂

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[…] Vegan Single Serve Giant Cookies (4 Flavors!) […]

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4 years ago

[…] Đây có thể là thuần chay? Nếu bạn ăn vegan, tôi đã nghe nói rằng bạn có thể sử dụng trứng hạt lanh có vẻ khá tuyệt vời vì nó rất dễ dàng để tạo ra một lượng nhỏ trứng hạt lanh. Trong trường hợp này, nó sẽ là một 1/2 muỗng cà phê hạt lanh xay cộng với 2 và một phần tư muỗng cà phê nước. Tất nhiên bạn cũng phải sử dụng bơ thuần chay! Lưu ý: Tôi đã cố gắng ăn chay vì vậy tôi có thể đảm bảo rằng họ sẽ trông giống như các cookie trong hình. Bạn có thể kiểm tra những cái bánh quy thuần chay khổng lồ ở đây. […]

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[…] Can these be vegan?If you’re vegan, I’ve heard that you can use flax seed eggs which seems pretty awesome as well since it’s very easy to make a small amount of flax seed egg. In this case it would be one heaping 1/2 teaspoon of ground flaxseed plus 2 and a quarter teaspoons water. Of course you’d have to use vegan butter as well! Note: I haven’t tried them vegan so I can’t guarantee they’ll end up looking the same as the cookies pictured. You can check out these giant vegan cookies here. […]

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[…] Can these be vegan?If you’re vegan, I’ve heard that you can use flax seed eggs which seems pretty awesome as well since it’s very easy to make a small amount of flax seed egg. In this case it would be one heaping 1/2 teaspoon of ground flaxseed plus 2 and a quarter teaspoons water. Of course you’d have to use vegan butter as well! Note: I haven’t tried them vegan so I can’t guarantee they’ll end up looking the same as the cookies pictured. You can check out these giant vegan cookies here. […]

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NAMRATA PATEL
NAMRATA PATEL
3 years ago

Hey I have few queries can I talk to you personally on insta dm or mail? Please please do reply I am in hurry.

NAMRATA
NAMRATA
3 years ago

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?

Maddie
Maddie
3 years ago

5 stars
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!

Gina
Gina
3 years ago

5 stars
I made the chocolate chip, birthday cake and the peanut butter single serve recipes. They are great. Anyway that I can get the full recipes for the peanut butter and chocolate cookies? Thanks

MJ
MJ
3 years ago

5 stars
Made a double batch of each. Simple to make and they were all tasty, esp the birthday cookie! Thank you for sharing your recipes.

Johanna Royo
Johanna Royo
3 years ago

5 stars
I made the chocolate chunk one today (with mini chocolate chips) and it was absolute perfection. This will be my go-to recipe for getting my chocolate chip cookie fix! Now I need to try the other variations.

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3 years ago

[…] Могут ли они быть веганскими?Если вы веган, я слышал, что вы можете использовать яйца из семян льна, что тоже кажется довольно крутым, поскольку очень легко приготовить небольшое количество яиц из семян льна. В этом случае это будет одна половина чайной ложки с горкой молотого льняного семени плюс две с четвертью чайных ложки воды. Конечно, вам также придется использовать веганское масло! Примечание: я не пробовал их веганские, поэтому не могу гарантировать, что они в конечном итоге будут выглядеть так же, как печенье на картинке. Вы можете проверить это гигантское веганское печенье здесь. […]

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Гигантское печенье с разовой порцией небольшой порции i am food blog - Racipes Fire
3 years ago

[…] Могут ли они быть веганскими? Если вы веган, я слышал, что вы можете использовать яйца из семян льна, что тоже кажется довольно крутым, поскольку очень легко приготовить небольшое количество яиц из семян льна. В этом случае это будет одна половина чайной ложки с горкой молотого льняного семени плюс две с четвертью чайных ложки воды. Конечно, вам также придется использовать веганское масло! Примечание: я не пробовал их веганские, поэтому не могу гарантировать, что они в конечном итоге будут выглядеть так же, как печенье на картинке. Вы можете проверить это гигантское веганское печенье здесь. […]

Nicole Dawson
Nicole Dawson
3 years ago

I made these a few weeks ago on a whim and THEY ARE SO GOOD. I made the chocolate chip version and the sprinkles version. I have to say that the chocolate chip cookie was my fav and I just didn’t want to share! The confetti version was yummy also, but it didn’t spread on its own and I had to press it down, half way through. I think next time I’ll decrease the flour by a tablespoon and try again. Either way, they were both awesome recipes!

trackback
Гигантское печенье с разовой порцией небольшой порции - Racipes Fire
3 years ago

[…] Могут ли они быть веганскими? Если вы веган, я слышал, что вы можете использовать яйца из семян льна, что тоже кажется довольно крутым, поскольку очень легко приготовить небольшое количество яиц из семян льна. В этом случае это будет одна половина чайной ложки с горкой молотого льняного семени плюс две с четвертью чайных ложки воды. Конечно, вам также придется использовать веганское масло! Примечание: я не пробовал их веганские, поэтому не могу гарантировать, что они в конечном итоге будут выглядеть так же, как печенье на картинке. Вы можете проверить это гигантское веганское печенье здесь. […]

Saloni
Saloni
3 years ago

5 stars
Can I use Vegetable Oil!?

Mo
Mo
3 years ago

5 stars
Just made the chocolate chip, birthday cake and peanut butter (substituted with sunbutter bc of an allergy) all for myself and THEY ARE SO GOOD AND HUGE!! Thank you so much for this recipe, this is the first time I’ve ever commented on a recipe but these were so good I had to!!

Elena levy
Elena levy
2 years ago

5 stars
Omgggg so good! I subbed the sugar for coconut sugar & maple syrup, the butter for coconut oil and used bobs 1:1 flour and WOW, so delicious! 10 minutes and the perfect texture cookie that was definitely big enough for two!

Sandra B.
Sandra B.
2 years ago

4 stars
These cookies are YUMMY! I made the chocolate chunk (chip) and peanut butter. Kept them in 4 minutes longer and they were still chewy in the middle, crispy on the edges. There was an oul mark on the parchment and on my fingers from the cookies. Will add more flour next time… there WILL be a next time!

R B
R B
1 year ago
Reply to  Sandra B.

4 stars
Same- I made the birthday cake one and had to bake it for 5 minutes longer, and it spread out too much and was oily. I used the spoon technique with the flour and next time I’ll just scoop the tablespoon right into the flour. The flavor is great tho!

elena
elena
1 year ago

5 stars
Obsessed with these!! I make chocolate chip on a regular basis and substitute with gluten-free flour, coconut oil and add flakey sea salt. It’s so delicious!

Stacy
Stacy
11 months ago

5 stars
Omg, the chocolate chip cookie recipe was perfection! I used psyllium husk powder instead of the flax seed meal. If it wasn’t for the raw flour, I probably could’ve eaten the dough well before it was even baked! I will definitely make these again! Thank you!

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I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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