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This vegan single serve double chocolate cookie is made with only a handful of healthy ingredients, gluten-free, oil-free and ready in no time!
If you love making cookies, but don’t need an entire dozen every time you bake, this recipe is for you! This vegan single serve double chocolate cookie is the perfect size for when the after dinner dessert craving hits. It’s big, fudgy, decadent and absolutely mouthwatering.
This is THE cookie recipe for when you want something satisfying but fast- and even though it’s a cookie recipe, this vegan single serve double chocolate cookie is perfect for brownie cravings as well due to the super fudgy texture and ultra rich flavor. It’s made with real, wholesome ingredients and oil-free and gluten-free!
This makes a BIG cookie so it’s perfect for sharing, but no judgement here if you want it all to yourself. I get it.
Read on and let’s get started!
Key Ingredients
Almond Butter- we are using a natural runny almond butter and that’s what gives this fudgy cookies its texture. Look for just almonds under the ingredients- no added salt or oils or sugars!
Almond Milk- or any plant based milk you have, just make sure it’s unsweetened.
Dark Cocoa Powder- a must! Any cocoa powder will work, but my favorite is dark and gives this cookie its ultra richness. I use Hershey’s Special Dark.
Almond Flour- specifically, blanched almond flour.
Coconut Sugar- my favorite sugar to use in my cookie recipes.
How to Make
First, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
Next, in a bowl, add all of your wet ingredients (almond butter, coconut sugar, almond milk and vanilla extract). Whisk well and then add in your dry ingredients (almond flour, cocoa powder, baking soda and salt). Mix again then mix in your chocolate chips. Your dough should look thick and wet but should easily roll into a ball.
Roll the dough into one big ball and place on the cookie sheet. Flatten slightly (about halfway- the more you flatten, then thinner the cookie will be so be careful!) and top with more chocolate chips.
Bake for about 7-9 minutes. Mine is perfect at 8 minutes. Top with flaky salt and enjoy! I recommend eating this straight from the oven while it’s still warm and ultra fudgy.
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If you make this recipe, I’d love a comment and rating below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Single Serve Double Chocolate Cookie (GF)
Ingredients
Wet Ingredients
- 2 tbsp natural almond butter make sure it’s runny! See notes
- 2 tbsp coconut sugar
- 1 tbsp plant based milk unsweetened
- 1/2 tsp vanilla extract
Dry Ingredients
- 2 tbsp blanched almond flour
- 1 tbsp dark cocoa powder
- 1/8 tsp pink salt
- 1/8 tsp baking soda
- 1 tbsp chocolate chips plus more for topping
Instructions
- First, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Next, in a bowl, add all of your wet ingredients (almond butter, coconut sugar, almond milk and vanilla extract). Whisk well and then add in your dry ingredients (almond flour, cocoa powder, baking soda and salt). Mix again then mix in your chocolate chips. Your dough should look thick and wet but should easily roll into a ball.
- Roll the dough into one big ball and place on the cookie sheet. Flatten slightly (about halfway- the more you flatten, then thinner the cookie will be so be careful!) and top with more chocolate chips.
- Bake for about 7-9 minutes. Mine is perfect at 8 minutes. Top with flaky salt and enjoy! I recommend eating this straight from the oven while it’s still warm and ultra fudgy.
Had to make this as soon as I saw it! Thank you… it’s incredible!! BTW I sweetened mine with allulose.
So glad you liked it! Thanks for letting me know it works with allulose too 🙂