Vegan Chocolate Chunk Cookies for two or for 1. 1 Bowl Easy Chocolate chip cookies that make 2 large cookies. Vegan Soyfree Palm Oil-free Recipe. Pin this Recipe!
I saw a cookie for 1 in food and wine magazine the other day. That of course was a non vegan recipe. But that got me thinking about the days when I want a chocolate chip cookie to miraculously appear in front of me. And I just want 1 or maybe 2 cookies to cheer up the otherwise grey days. The real deal with all the caramelized sugar and soft and chewy middles. And so we make 2 cookies.
In general, when I bake a batch of cookies, I use less oil and less sweet, or the healthier cookie as hubbs calls them. These are a treat for some special days. Since the recipe makes only 2 large cookies, there is automatic Portion control! You need just 1 Bowl and measuring spoons. I add orange juice and nooch to the cookies as they both add a subtle flavor profile that is missing in the vegan (no butter, no egg) versions. You can also add a tiny pinch of kala namak (Indian black salt) for additional egg flavor. The recipes works equally well with aquafaba, non dairy milk or additional oil. The batter spreads and makes medium-large cookies. Bake away.
Since the cookie uses smaller quantities of everything, small changes or differences in flours, juice, oil etc, or errors in measurement can add up to a a too liquid, more oily, or crumbly result. The mixture should be a thick smooth batter which is mixed well. Adjust the mixture before baking. If it is too flowy, add a bit more flour, too crumbly, add a bit more wet (juice or maple).
More Cookies from the blog
- Oatmeal Walnut chocolate Chunk Cookies
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Giant chocolate chip and chunk cookies
- Ginger Molasses crinkle cookies. GF
- Double Chocolate chip cookies.
- Oat Almond Chocolate chip cookies. GF
- And more here
Make these cookies and tag me in Instagram! and rate it too!
- 1 tbsp organic canola oil, or use organica safflower oil
- 1.5 tbsp powdered/fine sugar
- 2 tsp brown sugar or coconut sugar
- 1 tsp maple syrup
- 1 tsp orange juice
- ¼ tsp vanilla extract (3 to 4 drops)
- ¼ tsp nutritional yeast (optional) - it adds a deeper saltier flavor
- a good pinch of salt
- 2.5 to 3 tbsp unbleached white flour
- a good pinch of baking soda (about a 1/16th tsp)
- 1.5 tbsp or more vegan chocolate chunks or chips (I use enjoy life brand, that uses cocoa butter, no palm oil)
- sea salt or maldon salt for sprinkling.
- Preheat the oven to 350 deg F .
- In a bowl, add the ingredients oil through salt. Mix well until well combined and you don't see big drops of oil floating around.
- Add 2.5 tbsp flour and sprinkle baking soda on the flour and mix well. Add a tsp flour at a time to make a thick batter mixture. Usually 3 Tbsp works out perfectly. Depending on the measurement of the wet ingredients, you might need a tsp less or more. The mixture should be thick batter, or stiff batter.
- Fold in the chocolate chunks. Drop mixture on parchment lined baking sheet and flatten slightly. Sprinkle salt on the cookie and press in.
- Bake at 350 deg F for 11 to 13 minutes till the edges just about start to turn golden. Tap the baking sheet and let it cool. The cookies will be soft right out of the oven, but will cool to be fudgy within 5-10 mins. Cool completely before storing.
If using a toaster oven, bake at a lower temperature (325 or 330 deg F).
If the cookies come out too oily, evaluate the consistency of your batter like dough before baking. If it is too oily and liquid, Use 2.5 tsp oil or use more flour.