Updated for improved texture: 01/2026This Single-Serve Grain-Free Vegan Chocolate Chip Cookie is a lifesaver for those days when you want a freshly baked cookie without the extra effort. If you want to double it and make two smaller ones and share that’s fine too. It’s indulgent, delicious, and will surely become your go-to treat for instant satisfaction!
1/2tbspRefined coconut oil, or palm oil shortening , (measured solid at room temp)
Splash of vanilla extract
Sprinkling of sea salt to taste
1/4cupvegan chocolate chips, (to taste)
Instructions
Preheat:
Preheat your oven to 350°F (175°C) and line a small baking tray with parchment paper.
Mix Ingredients
In a small bowl, mix coconut oil and sugar until combined and creamed. Stir in maple syrup, vanilla and milk. The add the almond flour, tapioca starch, coconut flour, baking powder, and a sprinkling of sea salt.
Fold in Chocolate Chips:
Gently fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the dough. Don’t overstir
Shape the Cookie:
Form the dough into a ball and place it onto the prepared baking tray. Flatten it slightly into a round cookie shape (about 1/2 inch thick).
Bake:
Bake in the preheated oven for 12 -15 minutes, or until the edges are golden brown. The center will be slightly soft, but it will firm up a lot as it cools!
Cool & Enjoy:
Allow the cookie to cool on the tray for 5 minutes before enjoying. Sprinkle with a bit more sea salt if desired for that perfect sweet-salty balance.