There were a lot of potential titles for this post. “Single Serving Vegan Chocolate Chip Cookie.” “Deep Dish Chocolate Chip Pie.” But “Single Serving Vegan Deep Dish Chocolate Chip Cookie Pie” seemed a little long, so I had to shorten it. You get the picture though, right? This is an easy vegan cookie recipe that is plenty for one person or just enough for two. (But you better really love the person you’re sharing it with… because it’s really good.)
Alex hasn’t been feeling well, so Wednesday was a low key night. I stopped at World Market on my way home from work (I can’t resist their adorable kitchenware) and then I spent the night at home on the couch. Well, I spent a lot of the night in the kitchen, but you get the idea. I made dinner and I fully intended to share the salad recipe with you because it’s my new favorite salad… but that will have to wait for another day.
Today, we need to talk about cookies. Sometimes, the craving just hits. And we’ve all learned to listen to our cravings, right? The downfall happens when you make 2 dozen cookies because you were craving a cookie but then… since there is a whole tray there… That one is broken so I might as well eat it. That one is kind of a weird shape, I’ll just eat it. Oh my gosh that one has too many chocolate chips, I have to eat it. Ok, maybe it’s just me. But single serving dessert recipes take the temptation out of the way while still satisfying a giant craving.
I decided to keep this recipe vegan so my non-dairy/egg consuming friends could join in the fun. If you wanted to make this gluten free, you might have to play around with flour substitutes a bit. Little recipes like these can be a bit finicky so I can’t promise results, but if you try it please let me know how it goes!
- 2 tbsp Earth balance spread (or butter if you're not vegan)
- 1 tbsp brown sugar
- 1 tbsp white sugar
- ⅛ tsp vanilla
- ⅛ tsp baking soda
- Pinch of salt
- ¼ cup flour
- 1½ tbsp mini chocolate chips
- Non-stick cooking spray
- Preheat the oven to 375.
- Spray the inside of a 6" ramekin with non-stick spray.
- In a small bowl, melt the butter and combine with the brown sugar and white sugar.
- Stir until there are no lumps at all.
- Add in the vanilla.
- Slowly sift in the dry ingredients.
- Stir until combined.
- Add in chocolate chips and press the dough into your ramekin.
- Bake for 15 minutes or until golden brown on top.
I tried to let mine cool for a couple of minutes but it was really hard not to dig right in.
My parents are coming in town this weekend which means lots of family time (and time with my brother, sister in law, and nephews) and getting sick would mean I don’t get to hold the baby. Needless to say, I’m drinking lots of water, taking my vitamins, and trying to get lots of sleep!