January 4, 2012

Single Serving Chocolate Chip Cookie

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!


  1. Love that its all for one! ;) Treat yourself to something healthy and fun! :) Thanks!

  2. That looks delicious as always!

    Also, I nominated you for a Liebster Award, check it out!

  3. Thanks so much Barbara! That's so sweet of you!

    P.S. - That grilled cheese sandwich you made looks AMAZING!

  4. What a fun (and yummy) project to do with my kids! They each get to have their own little mixing bowl, ingredients, etc. Love it!

  5. Thanks Rebecca!! It's a really great project to do with the kids!!

  6. These were so easy to make! I doubled the recipe because I didn't want to share. SOOOO good. Thank you!

  7. Genius to do a single serve cookie! Or is it, because now it's TOO easy to make/eat. Glad I came across your blog on pinterest!

  8. I'm glad you find my blog too Janel! Thank you!!

  9. Nom nom nom! I just made and ate these is less time than it took to write this message! Lol sooooo delicious and not super oily like some recipes I've come across. I doubled the recipe, used one tbsp butter and a little less than one tbsp of canola and that worked out perfectly to make 3 nice sized cookies.

    You're the best!