Categories: Food & Drink

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?!


2 tbsp (20g) Vegan Butter Melted

3 tbsp (30g) coconut sugar

2 tbsp (7g) Casher Milk

½ tsp Vanilla Paste

¼ tsp Baking Powder

¼ tsp Baking Soda

¼ tsp Kosher Salt 

5 tbsp (34g) Spelt Flour

2 tbsp (24g) Chopped Dark Chocolate 

Prep Time: 10 minutes

Chill Time: 10 minutes

Cook Time: 12 minutes

Total Time: 32 minutes


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. 

Yasmeen Ali is the founder of Munching with Mariyah, a blog centered around plant-based recipes and actionable health and wellness tips – a source for those looking to lead a healthier lifestyle.

For more Recipe’s follow @munchingwithmariyah

British Muslim Magazine

Recent Posts

Mint Leaf – A Culinary Journey Through South Asia in the Heart of London

Nestled in the financial district of Bank in London and just a short walk from…

6 days ago

Sugar Sweet Symphony – Introducing Vanilla Candy Rock Sugar | 42 by KAYALI

Introducing the latest from AYALI - Vanilla Candy Rock Sugar | 42, an irresistible addition…

1 week ago

Halal Cruises Tailored for Muslim Explorers

Are you a Muslim traveler seeking a vacation experience that aligns with your cultural and…

1 week ago

Several Beautiful Heritage Locations To Visit in Scotland This Season

With so much more to offer this year and with Shetland preparing for its first…

2 weeks ago

The Eleven Piece Spring Fashion Edit

Step into summer with these gorgeous selected essentials. Bird of Paradise Pink Purple Silk Kimono…

2 weeks ago

6 charming cottages to book for your next stay

From the picturesque shores of Cornwall to the rugged landscapes of Scotland and the serene…

2 weeks ago