Vegan Single-Serve Chocolate Chip Cookie

Presenting this vegan single-serve chocolate chip cookie; it’s golden brown and crispy on the edges and chewy and gooey in the centre. Full transparency, this recipe makes two, not one cookie. Because who just eats one cookie? ‘Em I right?!

Instructions

1 – Preheat your oven to 350°F and line a baking sheet with parchment paper.  

2 – Begin by adding the melted vegan butter and coconut sugar into a small bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, pour in the cashew milk, vanilla paste, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes! 

3 – Sprinkle in the spelt flour and fold together until there are streaks of flour remaining. Finally, add in the chocolate and fold into the dough.  

4 – Cover the bowl with plastic wrap and freeze for 10 minutes exactly.  

5 – Scoop the frozen dough out of the bowl, divide it into two, and roll each piece of dough into a tight ball. Place both cookie dough balls on the prepared baking sheet, evenly spaced apart, and bake in the oven for 11-12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 5-6 times; this will give your cookie that signature tortoiseshell look. Let cool for 8-10 minutes; it’ll continue to cook as it cools on the counter.

Remember to measure the ingredients carefully. When a recipe like this is scaled down drastically, there is less room for error (as in none at all). I highly recommend using the gram measurements for best results, because something as improperly measuring the flour can skew this recipe.