Vegan Single Serve Cookies - Four Flavors (2024)

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peanutbutterpluschocolate
March 29, 2020

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Four single serve cookie recipes made vegan to crush that late night cookie craving. Soft, chewy and absolutely GIANT single-serve cookies with perfectly crispy edges and soft centers. THE PERFECT COOKIE for any occasion!

Vegan Single Serve Cookies - Four Flavors (3)

If you know me well, then you know that I LOVE, and I mean LOVE cookies. They are my all time favorite dessert and these ones are just big enough to share but small enough to keep for yourself if you want to.

This quarantine is hard on all of us but I’m so grateful that I’m still able to bake and create new recipes and this is the perfect time for small batch recipes just like these single serve cookie recipes.

Vegan Single Serve Cookies - Four Flavors (4)

What makes these single serve cookies vegan?

Creating vegan recipes is one of my favorite things to do and I made this recipe hoping that you that you will find a flavor here that you love. So yay, one blog post but four recipes!

To make these cookies vegan I used flax meal instead of eggs for binding and vegan butter instead of regular butter. I’ve never made these particular cookies with margarine (usually naturally vegan) but I’m sure they would come out similar.

Chocolate Chunk Cookie with Flaky Sea Salt
Birthday Cake Cookie (sugar cookie with sprinkles)
Peanut Butter Cookie
Chocolate Hazelnut Espresso Cookie

All vegan and all delicious!

Vegan Single Serve Cookies - Four Flavors (5)

Vegan Single Serve Cookies - Four Flavors (6)

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If you are still reading this far, you definitely deserve a cookie for one and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate onInstagramand check me out onFacebookandPinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

Print Recipe

4.25 from 79 votes

Vegan Single Serve Chocolate Chunk Cookie

The best single serve cookie recipe made vegan with crispy edges and soft centers.

Pin Recipe

Prep Time5 minutes mins

Cook Time13 minutes mins

Total Time18 minutes mins

Course: Dessert

Cuisine: American, vegan

Keyword: giant cookie, single serve, vegan cookies

Servings: 1

Author: Ciarra Siller

Ingredients

1 tsp ground flax meal
1 tbsp water
2 tbsp vegan butter
2 tbsp brown sugar packed
1 tbsp white sugar
1/4 tsp vanilla extract
5 tbsp all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
pinch sea salt
2 tbsp chopped dark chocolate

Instructions

Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.
In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugars. Add in the vanilla and mix until combined. Add in the flax mix and continue beating until well blended.
Add in the flour, baking powder, baking soda and salt to the mixture and beat until no dry spots remain. Fold in chocolate chunks. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray.
Bake the cookie for 8 minutes, remove it from the oven and tap the baking sheet on the counter 3-4 times (I like to drop the the tray from 4-5 inches) to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools.
Let the cookie cool for at least 15 minutes before serving.

Print Recipe

4.52 from 33 votes

Vegan Single Serve Birthday Cake Cookie

Pin Recipe

Prep Time5 minutes mins

Cook Time13 minutes mins

Total Time18 minutes mins

Course: Dessert

Cuisine: American, vegan

Keyword: single serve cookies

Servings: 1

Author: Ciarra Siller

Ingredients

1 tsp ground flax meal
1 tbsp water
2 tbsp vegan butter
3 tbsp cane sugar more for sprinkling
1/4 tsp vanilla extract
6 tbsp all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
pinch sea salt
1 tbsp sprinkles

Instructions

Preheat the oven to 350 F and prepare a baking sheet with parchment paper.Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.
In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugar. Add in the vanilla and mix until combined. Add in the flax mix and continue beating until well blended.Add in the flour, baking powder, baking soda and salt to the mixture and beat until no dry spots remain. Fold in the sprinkles. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray. Sprinkle the top with sugar.
Bake the cookie for 8 minutes, remove it from the oven and tap (I like to drop it from 4-5 inhces onto the counter) the baking sheet on the counter 3-4 times to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools.Let the cookie cool for at least 15 minutes before serving

Print Recipe

4.54 from 32 votes

Vegan Single Serve Peanut Butter Cookie

Chewy, soft and delicious vegan single serve cookie.

Pin Recipe

Prep Time5 minutes mins

Cook Time13 minutes mins

Total Time18 minutes mins

Course: Dessert

Cuisine: American, vegan

Keyword: single serve cookies

Servings: 1

Author: Ciarra Siller

Ingredients

1 tsp ground flax meal
1 tbsp water
2 tbsp vegan butter
2 tbsp brown sugar
1 tbsp cane sugar
1/4 tsp vanilla extract
1 tbsp peanut butter
5 tbsp all purpose flour
1/8 tsp baking soda
pinch sea salt

Instructions

Preheat the oven to 350 F and prepare a baking sheet with parchment paper.Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.
In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugars. Add in the vanilla and mix until combined and then add in the peanut butter and continue mixing until well blended. Add in the flax mixture and continue beating until combined.Add in the flour, baking soda and salt to the mixture and beat until no dry spots remain. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray.
Bake the cookie for 8 minutes, remove it from the oven and tap (I like to drop the tray from 4-5 inches onto the counter) the baking sheet on the counter 3-4 times to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools.Let the cookie cool for at least 15 minutes before serving

Print Recipe

4.54 from 30 votes

Vegan Single Serve Chocolate Hazelnut Espresso Cookie

Pin Recipe

Prep Time5 minutes mins

Cook Time13 minutes mins

Total Time18 minutes mins

Course: Dessert

Cuisine: American, vegan

Keyword: single serve cookies

Author: Ciarra Siller

Ingredients

1 tsp ground flax meal
1 tbsp water
2 tbsp vegan butter
2 tbsp brown sugar
1 tbsp cane sugar
1/4 tsp vanilla extract
5 tbsp all purpose flour
2 tbsp unsweetened cocoa powder
1 1/2 tsp instant espresso
1/4 tsp baking soda
pinch sea salt
2 tbsp mini chocolate chips vegan
2 tbsp chopped hazelnuts

Instructions

Preheat the oven to 350 F and prepare a baking sheet with parchment paper.Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.
In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugars. Add in the vanilla and mix until combined. Add in the flax mixture and continue beating until well blended.Add in the flour, cocoa powder, espresso, baking soda and salt to the mixture and beat until no dry spots remain. Fold in the chocolate chips and hazelnuts. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray.
Bake the cookie for 8 minutes, remove it from the oven and tap (I like to drop it from 4-5 inches onto the counter) the baking sheet on the counter 3-4 times to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools.Let the cookie cool for at least 15 minutes before serving

can’t get enough vegan recipes?

I hear ya! These cookies are quickly becoming one of my favorites and if you like this recipe then you will love some of these recipes.

Healthy Chocolate Chia Granola

Grasshopper Irish Cream Brownies

Strawberry Oat Bars

Here is the complete list ofvegan recipeson this site – enjoy!

Vegan Single Serve Cookies - Four Flavors (11)

Let Us Know What You Think!

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Teri

4 years ago

I made these last night on a whim and OH MY GOSH THEY ARE SO GOOD. I made the chocolate chip version for me and the peanut butter version for me. Usually single-serve desserts are meh, but this was literally the best chocolate chip cookie I can remember having in a LONG time. I followed the recipe exactly and it was incredible! Thanks for the awesome recipe! It will be a go-to for sure! Do you have a “full size” recipe on your blog? I’d love to bookmark it for when I want take a treat to neighbors or parties!

Author

peanutbutterpluschocolate

4 years ago

Reply to Teri

Hi Teri! YAY this just made my day! I’m so happy that you loved them so much. YES, I do have a full size version for the chocolate chunk. You can get it here. And for the other flavors, I now know what I’ll be working for the rest of this quarantine.

Margaret Clegg

4 years ago

I made the peanut butter cookie last night using King Arthur Flour Measure for Measure Gluten Free Flour Blend, and it turned out GREAT! I also roughly chopped a few chocolate chips and added them in. I didn’t leave the cookie in a dough ball, but instead formed it into a circle. It was probably thinner than the original recipe, but still turned out fantastic. Cookie was practically the size of my head. My husband loved it as well and didn’t even know they were vegan! (Also, I used Spectrum Palm Oil Shortening, because it’s what I had on hand.)

Author

peanutbutterpluschocolate

4 years ago

Reply to Margaret Clegg

I’m so glad to know that it works with gluten free flour. I’ll definitely be trying it out soon! Thanks for taking the time to give your feedback! <3

Sarah

4 years ago

Made the birthday cake one last night and doubled the recipe. Wow, they were so delicious! Soft and buttery with a chewy outside – the perfect cookie! They were super quick to throw together and the other person who tried them also fell in love. I did bake them around 4 minutes more than suggested for the second round (about 9 minutes) and they came out wonderful.

Author

peanutbutterpluschocolate

4 years ago

Reply to Sarah

The birthday cake flavor is my favorite and I’ve already made it a few times lol. I’m so happy you like it! Thank you for taking the time to give me your feedback! <3

maira

4 years ago

Hello, what kind of butter you used? My cookies where so yummy but they didnt melted into the oven. I think i was because my vegan butter!

Author

peanutbutterpluschocolate

4 years ago

Reply to maira

Hi, I’ve done this recipe with two different kinds now: Earth Balance and Miyokos and both work. How did you measure your flour? Be sure not to pack it. When measuring flour, it should be spooned and then leveled. Hope this helps <3

Candi Leis

4 years ago

I made these this morning and they turned out SOOOO GOOD! I made the birthday cake & peanut butter ones!! Delish!!! I actually tripled the recipe and made them smaller to accommodate our big family, but I am looking forward to trying the big single ones some night after the kids all go to bed haha! So happy I found this recipe 💗

Author

peanutbutterpluschocolate

4 years ago

Reply to Candi Leis

YAY!! This makes me soo incredibly happy! So glad you like them. Thank you for taking the time to tell me how this recipe went for you!

Tara

4 years ago

Hi! I’m looking to try this recipe but do not have any flax meal on hand, do you have any recommendations for alternatives?

Author

peanutbutterpluschocolate

4 years ago

Reply to Tara

Yes, if you have chia seeds, grind those up in a coffee grinder and use them in place of the ground flax meal. OR if you aren’t Vegan, you can try using an egg. Lightly beat an egg and then measure out 1 tablespoon and use that instead of the flax and water. Hope this helps!

Tara

4 years ago

Hi, do you have recommendations for alternatives to a flax egg? Don’t have any flaxmeal in my house at the moment but really want to make these!

See Also

Alfajores | Ash Baber

This is honestly one of the best – no it’s actually THE best – cookie I’ve ever made! I made the chocolate chip version and l o v e d it. I used dark chocolate chunks instead of chips and added sprinkles too, because why not? The edges were perfectly chewy and slightly crispy and the middle was soft and gooey.

I made it in a recent video and a lot of my YouTube viewers also made this cookie recipe and loved it. I also personally emailed the recipe to my mom and sent it to two group texts! AND I made it for my sister as a little Easter gift this year! Can you tell I love this recipe? I’d recommend it to anyone. Seriously delicious 🙂 – Nikki Vegan

Author

peanutbutterpluschocolate

4 years ago

Reply to Nicole

Nikki, you are my favorite! Thank you so much for all your sweet words. I am so happy that you love this recipe and are sharing it with your followers, friends and family–that means the world to me! <3

Nicole

4 years ago

Reply to peanutbutterpluschocolate

Making the peanut butter version of cookie right now! Excited 🙂

Author

peanutbutterpluschocolate

3 years ago

Reply to Nicole

YAY!!!! How did you like it?

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[…] van verschil en zéker niet alleen voor je fysieke gesteldheid. Kook voedzame maaltijden en bak vegan cookies. Dit koekjesrecept is niet van mij maar oh mijn god, wat een toprecept. Dit kan echt niet […]

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Beth

4 years ago

I’ve made the chocolate chunk one three times now: the first time in a 4″ cast-iron skillet, and the other times as two smaller cookies instead of one giant one. I used Pamela’s All-purpose gluten-free flour each time, and it works very well. The cookie is delicious and great to have on hand as a treat. A whole batch would be too tempting. 🙂

Author

peanutbutterpluschocolate

4 years ago

Reply to Beth

Making this in a skillet tonight! Sounds amazing! Thank you for taking the time to let me know how these turned out for you!

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3 years ago

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[…] Can these be vegan?If you’re vegan, I’ve heard that you can use flax seed eggs which seems pretty awesome as well since it’s very easy to make a small amount of flax seed egg. In this case it would be one heaping 1/2 teaspoon of ground flaxseed plus 2 and a quarter teaspoons water. Of course you’d have to use vegan butter as well! Note: I haven’t tried them vegan so I can’t guarantee they’ll end up looking the same as the cookies pictured. You can check out these giant vegan cookies here. […]

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NAMRATA PATEL

3 years ago

Hey I have few queries can I talk to you personally on insta dm or mail? Please please do reply I am in hurry.

Author

peanutbutterpluschocolate

3 years ago

Reply to NAMRATA PATEL

Hi, sorry I was sleeping. I can’t taste the flax meal but if you want you could use a store bought egg replacer. Or if you aren’t vegan, one egg will work.

NAMRATA

3 years ago

Reply to peanutbutterpluschocolate

Im a vegetarian. So I can’t use eggs. I’ll have to use flaxmeal only. But I just wanted to ask you that whether it overpowers the taste or not. And also one more thing to ask you that If I wanna make these cookies in more numbers like 14-16 how can I change the proportions?

Maddie

3 years ago

I made the birthday cake cookie last night (adding a little almond extract) and it was one of the best cookies I’ve ever made!! I can’t wait to try the other flavors!

Author

peanutbutterpluschocolate

3 years ago

Reply to Maddie

I am so happy to hear it! The birthday cake is my favorite and now I’ll definitely be trying it with almond extract!

Gina

3 years ago

I made the chocolate chip, birthday cake and the peanut butter single serve recipes. They are great. Anyway that I can get the full recipes for the peanut butter and chocolate cookies? Thanks

Author

peanutbutterpluschocolate

3 years ago

Reply to Gina

Hi! Thanks for stopping by, I’m so glad you liked the cookies. I haven’t made full batches of them yet but stay tuned, they are in the works 🙂

3 years ago

Made a double batch of each. Simple to make and they were all tasty, esp the birthday cookie! Thank you for sharing your recipes.

Author

peanutbutterpluschocolate

3 years ago

Reply to MJ

I’m so happy to hear it! The birthday cake is my favorite too!

Johanna Royo

3 years ago

I made the chocolate chunk one today (with mini chocolate chips) and it was absolute perfection. This will be my go-to recipe for getting my chocolate chip cookie fix! Now I need to try the other variations.

Author

peanutbutterpluschocolate

3 years ago

Reply to Johanna Royo

This makes me so happy!!! The chocolate chip is so good! Thank you for taking the time to let me know 🙂

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[…] Могут ли они быть веганскими? Если вы веган, я слышал, что вы можете использовать яйца из семян льна, что тоже кажется довольно крутым, поскольку очень легко приготовить небольшое количество яиц из семян льна. В этом случае это будет одна половина чайной ложки с горкой молотого льняного семени плюс две с четвертью чайных ложки воды. Конечно, вам также придется использовать веганское масло! Примечание: я не пробовал их веганские, поэтому не могу гарантировать, что они в конечном итоге будут выглядеть так же, как печенье на картинке. Вы можете проверить это гигантское веганское печенье здесь. […]

Nicole Dawson

3 years ago

I made these a few weeks ago on a whim and THEY ARE SO GOOD. I made the chocolate chip version and the sprinkles version. I have to say that the chocolate chip cookie was my fav and I just didn’t want to share! The confetti version was yummy also, but it didn’t spread on its own and I had to press it down, half way through. I think next time I’ll decrease the flour by a tablespoon and try again. Either way, they were both awesome recipes!

Author

peanutbutterpluschocolate

3 years ago

Reply to Nicole Dawson

YAY! I’m so glad you enjoyed them 🙂

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[…] Могут ли они быть веганскими? Если вы веган, я слышал, что вы можете использовать яйца из семян льна, что тоже кажется довольно крутым, поскольку очень легко приготовить небольшое количество яиц из семян льна. В этом случае это будет одна половина чайной ложки с горкой молотого льняного семени плюс две с четвертью чайных ложки воды. Конечно, вам также придется использовать веганское масло! Примечание: я не пробовал их веганские, поэтому не могу гарантировать, что они в конечном итоге будут выглядеть так же, как печенье на картинке. Вы можете проверить это гигантское веганское печенье здесь. […]

Saloni

3 years ago

Can I use Vegetable Oil!?

Author

peanutbutterpluschocolate

3 years ago

Reply to Saloni

Hi,

I don’t think vegetable oil will work in this recipe.

2 years ago

Just made the chocolate chip, birthday cake and peanut butter (substituted with sunbutter bc of an allergy) all for myself and THEY ARE SO GOOD AND HUGE!! Thank you so much for this recipe, this is the first time I’ve ever commented on a recipe but these were so good I had to!!

Author

peanutbutterpluschocolate

2 years ago

Reply to Mo

YAY! This makes me so happy to hear!! This is one of my favorite recipes so you just made my day!<3

Elena levy

2 years ago

Omgggg so good! I subbed the sugar for coconut sugar & maple syrup, the butter for coconut oil and used bobs 1:1 flour and WOW, so delicious! 10 minutes and the perfect texture cookie that was definitely big enough for two!

Author

peanutbutterpluschocolate

2 years ago

Reply to Elena levy

OMG I need to try your version! That sounds amazing and much healthier! Thank you for sharing!

Sandra B.

2 years ago

These cookies are YUMMY! I made the chocolate chunk (chip) and peanut butter. Kept them in 4 minutes longer and they were still chewy in the middle, crispy on the edges. There was an oul mark on the parchment and on my fingers from the cookies. Will add more flour next time… there WILL be a next time!

R B

1 year ago

Reply to Sandra B.

Same- I made the birthday cake one and had to bake it for 5 minutes longer, and it spread out too much and was oily. I used the spoon technique with the flour and next time I’ll just scoop the tablespoon right into the flour. The flavor is great tho!

Author

peanutbutterpluschocolate

1 year ago

Reply to R B

Aw I’m sorry. I’ll try and update this recipe soon with grams so it’s more precise.

elena

1 year ago

Obsessed with these!! I make chocolate chip on a regular basis and substitute with gluten-free flour, coconut oil and add flakey sea salt. It’s so delicious!

Author

peanutbutterpluschocolate

1 year ago

Reply to elena

YAY! They are my go-to when I need a quick treat!

Stacy

11 months ago

Omg, the chocolate chip cookie recipe was perfection! I used psyllium husk powder instead of the flax seed meal. If it wasn’t for the raw flour, I probably could’ve eaten the dough well before it was even baked! I will definitely make these again! Thank you!

Author

peanutbutterpluschocolate

11 months ago

Reply to Stacy

Hi Stacy! Ahh I’m so happy to hear it! Sometime I nuke the flour in the microwave first so I can eat the dough safely 😉