Yay! My first post in the New Year! And what better way to start out the new year than with a delicious and easy chocolate chip cookie! It's taken me a few tries, but I've finally come up with a recipe for single-serving chocolate chip cookies that I think you guys are going to love! I love experimenting with these single-serving desserts. It's perfect for people who don't want a whole plate of cookies sitting in their kitchen, begging to be eaten! For those who have little to no self control when it comes to sweets - this dessert is the answer for you! This chocolate chip cookie is the perfect combination of soft and chewy, with just a little bit of crisp!
I know I still haven't added a recipe for a batch of chocolate chip cookies here on Vegan Heartland, but I'm planning on doing one within the next couple of months! I went through some of my Grandma's recipes a few weeks ago and borrowed some recipes I thought looked tempting! One of them being a recipe for chocolate chip cookies. The recipe was so frayed and worn out - I knew it had to be a keeper.
There's a couple of things you need to know when making this cookie. If you mix the ingredients and the dough seems a bit dry, try adding another 1/2 tsp of non-dairy milk. If you don't want to use margarine - you could always try using a light oil or applesauce. I'm experimenting with other flavors of cookies (I'm working on a Single Serving Oatmeal Raisin Cookie right now) and I tried applesauce in that one. It came out a bit "cake-y", but I'm not giving up yet!
After the 10 minutes are up and the cookie isn't flat enough for you - grab the fork you mixed the ingredients with and press down on the cookie while it's still in the oven! Then you've got yourself a classic chocolate chip cookie!
*Makes 1 cookie*
- 2 tbsp all purpose flour
- 1 tbsp brown sugar
- 1/4 tsp baking powder
- 2 tsp Earth Balance Spread (or your favorite margarine)
- 1/2 tbsp non-dairy milk (I used So Delicious Unsweetened Coconut Beverage)
- 1/8 tsp vanilla extract
- 1/2 tbsp chocolate chips
Preheat the oven to 350 degrees F.
In a small bowl mix together the flour, brown sugar, and baking powder. Add in the Earth Balance Spread and mix together with the dry ingredients thoroughly with a fork. Pour in the non-dairy milk and vanilla. Mix together just until the batter comes together. Stir in the chocolate chips.
Place the dough on a greased cookie sheet and bake for 10-12 minutes until the cookie is golden brown. Cool on a wire rack until the cookie is set and ready to eat!