A soft and chewy giant vegan oatmeal chocolate chip cookie, NO sharing required!
Calling all chocolate chip cookie lovers!
Whether you live alone or simply just don’t want an entire batch of cookies in the house, this single-serving chocolate chip cookie is the perfect portion-controlled snack for anyone who loves chocolate chip cookies.
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This soft and chewy single-serving cookie is packed with nutrition!
It’s great for a healthy dessert, after school snack, or even breakfast – with protein and fiber to keep you full and satisfied for hours.
Above – Watch the video of how to make the chocolate chip cookie
Also, just ignore the milk in the video. I improved the recipe after filming and was able to cut down on the number of ingredients in the process.
So there’s no milk needed for this recipe… except perhaps a tall glass of almond milk to drink with your chocolate chip cookie!
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Giant Chocolate Chip Cookie For One
Ingredients
- 3 tbsp quick oats
- 2 tbsp oat flour
- 1 tbsp sugar, unrefined if desired
- 1 1/2 tbsp butter or nut butter of choice
- 1 1/2 tbsp applesauce, pumpkin, mashed banana, or additional butter or nut butter
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1/16 tsp baking soda
- 1 tbsp mini chocolate chips
Instructions
- *The cookie can be no-bake – feel free to skip the oven step if desired! And if you're a visual person, be sure to watch the recipe video above.If baking, preheat oven to 325 F. (To save energy, I like to make the cookie right after taking something else out of the oven so it’s already preheated.) Combine all dry ingredients in a bowl and stir very well. Soften nut butter until stir-able (if using regular butter, you want it soft but not melted). Stir everything together to form a batter. Form into a cookie—or make smaller cookies—and bake on a greased or parchment-lined baking sheet for 6 minutes. Let cool, and it will firm up considerably as it cools. Enjoy!View Nutrition Facts
Notes
Have you made this recipe?
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Isabella says
Do you think it would work if I microwaved it? Thanks!
Jason Sanford says
We haven’t tried, but be sure to report back if you experiment!
Jason (media relations)
B says
I put it on a regular ceramic plate and pressed it down into a maybe 6 inch round cookie and microwaved for 2 minutes and 40 seconds and it’s wonderful! I can’t pick it up to eat it in my hands, but I’m using a fork and it’s just as amazing as a store bought soft oatmeal cookie!
Edana Brown says
Can’t wait to try this recipe. Your applesauce muffins are already our go-to GF vegan muffins… LOVE that you use oat flour in recipes, and that they’re always so simple. Thank you — please keep ’em coming!
Nina says
I made this last night and it was perfect. It was simple, sweet and best of all, it meant “portion control”.
Ines says
This cookie shall be mine!
Excited to try to make it. Looks amazing!
Chloe says
I’ve made this twice so far. Both times I used coconut milk yogurt in place of fruit/pumpkin because I like to keep sugar levels low, and it worked well! The first time making it, I also subbed one Tbs peanut powder for 1 Tbs of the oat flour. I baked it the first time and it seemed too soft, so left it in 2 more minutes… but it ended up a bit dry (though good w/ ice cream!), so will stop at 6 minutes next time I bake it, as per recipe instructions. I made it again last night, subbing 1 Tbs vanilla protein powder for a Tbs of the oat flour, but this time just ate the batter out of the bowl! So tasty, fast and satisfying. 🙂 Definitely a new staple!
Selena says
Love this recipe! Have made it 3 times since I discovered it last week. I omit the sugar and it’s still delicious!
Sherry says
Can you use regular flour instead of oat flour?
Jason Sanford says
We haven’t tried so honestly can’t say, but be sure to report back if you experiment!
Jason (media relations)
C.R. says
I’m about to make this for maybe the 5th time, and I decided to watch the video just out of curiosity. I noticed that milk is added to the bowl, as well as vanilla I think, which aren’t in the ingredient list. I have been adding some vanilla, even though it’s not in the recipe above. But I haven’t added any almond milk, although I’ve thought about doing so because the batter it does seem a little on the dry side and hard to mix. Is that about 2 Tbs you’re adding? Or maybe you could update the recipe to include the milk and vanilla?
Jason Sanford says
Hi, just read her commentary right under the video. It says the milk is not needed because the recipe was improved 🙂
C.R. says
Ah.. I see that now. My bad. 😀
Alex says
Can I use rolled outs instead of instant oats?
Chantelle says
This is so good!!!! I should’ve tripled the recipe.
I love all your recipes that I’ve tried, Katie!
🙂
Chocolate Covered Katie says
Thank you so much for making it!
Elizabeth says
Nutrition facts?
CCK Media Team says
They are linked right under the ingredients/instructions 🙂
Erica says
So gooey and delicious. The perfect treat for one!
I added a touch of almond milk to get my dough to stick together.
Nk says
These are so easy and tasty. Has anybody tried making in air fryer?
Shanae says
This was the perfect cookie– totally hit the spot! I only came to regret not having more. Is there a full batch version of this recipe?
CCK Media Team says
There is! https://chocolatecoveredkatie.com/vegan-chocolate-chip-cookies-recipe/
Hmm. says
The cookie in her hand looks so so good! What cookie is that!
Liv13 says
What is the cookie in her hand?
Alex says
When you make the dough and put it on the baking sheet, do you push the dough down with a spatula or flatten it? I have a giant ball of dough and I don’t think it’s spreading. Do I need to flatten it to help?
Alex says
but got damn, this must be the most amazing cookie ive ever had. the taste is right on. i ate it before it cooled!
Rachel says
I used margarine instead of “real” butter but the dough came out much wetter than hers. The baked cookie was a lot softer too. I have to eat it with a fork instead.