Vegan Caramel Chocolate Chip Cookie for One

This is the perfect vegan single serve cookie to make when you are craving a delicious, easy cookie but don’t want to make an entire batch of cookies! This large Vegan Caramel Chocolate Chip Cookie for one is also gluten-free and grain-free, moist, fudgy, so decadent, chewy with crispy edges!

VEGAN CARAMEL CHOCOLATE CHIP COOKIES

After I posted this large Vegan Chocolate Peppermint Cookie for One, it became an instant hit with you readers! I got requests for a basic chocolate chip version but of course I had to take it a step further by adding caramel. My 3 Ingredient caramel, in fact.

Let me tell you, my eyes rolled in the back of my head after the first bite! The caramel and vanilla bean and molasses with the chocolate in each bite was so good I couldn’t believe it!

I know you will love this as much as the other one!

INGREDIENTS NEEDED

• Superfine blanched almond flour
• Tapioca starch
• Baking powder
• Baking soda
• Salt
• Pure maple syrup
• Molasses
• Plant-based milk
• Vanilla bean or extract
• Dairy-free semi-sweet chocolate chips
• Batch of my 3 ingredient caramel

HOW TO MAKE A SINGLE SERVE VEGAN COOKIE FOR ONE

Step 1. Combine the dry ingredients, add the wet and stir until a very thick batter forms.

Step 2. Form the cookie batter with your hands into a large ball.

Step 3. Add to a lined pan with parchment paper and flatten the cookie to about 3 inches wide.

Step 4. Bake at 350°F for 14 minutes or until the cookie has spread a lot and has tiny little cracks and very golden edges.

MORE SINGLE SERVE DESSERTS

• Chocolate Protein Mug Cake
• Low-fat Healthy Chocolate Mug Cake
• Best Vegan Chocolate Mug Cake
• Toffee Mug Cake
• No-bake Mint Chocolate Tart

Vegan Caramel Chocolate Chip Cookie for One

Brandi Doming

This is the perfect vegan single serve cookie to make when you are craving a delicious, easy cookie but don't want to make an entire batch of cookies! This large Vegan Caramel Chocolate Chip Cookie for one is also gluten-free and grain-free, moist, fudgy, so decadent, chewy with crispy edges!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 13 minutes mins

Total Time 18 minutes mins

Course Dessert

Cuisine American

Yields 1 large cookie

Ingredients

• 5 tablespoons (35g) superfine blanched almond flour
• 1/2 tablespoon (4g) tapioca starch
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• large pinch fine sea salt
• 1 tablespoon (20g) pure maple syrup
• 1 teaspoon plant-based milk of choice
• 1 teaspoon (5g) molasses
• 1/4 teaspoon vanilla bean or extract
• 2 tablespoons dairy-free semi-sweet chocolate chips
• 4 to5 1/4 teaspoons of homemade 3 ingredient caramel (you can use a store-bought caramel I suppose too, but this homemade caramel takes just 5 minutes to make and it divine)

NOTE

• I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and reduces room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
• I use this scale.

Instructions

 

• First, decide if you are making the homemade caramel or using storebought. If making my homemade (recommended!) Make it the DAY BEFORE or early in the day before the cookie, because it needs to firm up in the fridge before making the cookie. Make the caramel as instructed and place in the fridge to firm up several hours or overnight. It should be very thick and scoopable and not runny.
• Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
• To a medium bowl, add the almond flour, tapioca, baking powder, baking soda, and salt and whisk very well to break up any lumps.
• Add the syrup, milk, molasses, vanilla, and chocolate chips to the dry ingredients and stir until a very thick, sticky batter forms. It will seem too dry at first, but keep mixing and pressing the mixture with the back of a spoon. The nature of the fat and moisture in almond flour will eventually come together into a moist batter and should be very thick.
• Form a ball with your hands and place onto the parchment paper. Flatten it out to about 3 inches wide and between 1/4 to 1/2 inch thick. Take 4 to 5 heaping 1/4 teaspoons of the caramel and press down onto the cookie, spaced out (like in the photo).
• Bake for about 14 minutes until the edges are very golden and it has spread and puffed up a lot. Cool on the pan for 10 minutes before removing, as it will be too soft to eat right away. Enjoy the magical goodness!

Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!