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 Chocolate Peppermint Cookie for one is also gluten-free and grain-free, moist, fudgy, so decadent, chewy with crispy edges!
VEGAN CHOCOLATE PEPPERMINT COOKIE FOR ONE
This is a large cookie that will satisfy that craving for a delicious holiday cookie without the fuss of having to make a whole batch. It also will help you prevent from being tempted to eat too many cookies at one. I’ve been there before!
I was practically moaning over how delicious this vegan chocolate peppermint single serve cookie turned out. It is super moist, fudgy, and rich with a wonderful chewy center thanks to the almond flour and tapioca starch. This vegan holiday cookie is also gluten-free and grain-free, just like these chocolate coconut cookies.
You only need 7 main ingredients and a few minutes and 1 bowl to make this delicious holiday cookie.
INGREDIENTS NEEDED
- Superfine blanched almond flour
- Tapioca starch
- Unsweetened cocoa powder
- Baking soda
- Salt
- Pure maple syrup
- Candy canes
- Dairy-free semi-sweet chocolate chips
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. Crush 2 candy canes separately. Add one of the crushed candy canes and the chocolate chips to the cookie dough.
Step 3. Form the cookie batter with your hands into a large ball.
Step 4. Add to a lined pan with parchment paper and flatten the cookie to about 3 inches wide.
Step 5. Press some of the extra crushed candy cane on top of the cookie and press it in gently. Bake at 350°F for 12 minutes until the cookie has spread a lot and has tiny little cracks.
MORE VEGAN COOKIE RECIPES
- Vegan Protein Chocolate Chip Cookies
- Vegan Macadamia Nut Chocolate Chip Cookies
- Cashew Butter Chocolate Chip Cookies
- Vegan Gluten-free Chocolate Cookies
- 5 Ingredient Almond Butter Chocolate Chip Cookies
- 4 Ingredient Vegan Peanut Butter Cookies
- Vegan Gluten-free Oatmeal Chocolate Chip Cookies
Vegan Chocolate Peppermint Cookie for One (Single Serve)
Ingredients
- 5 tablespoons (35g) superfine blanched almond flour
- 1 tablespoon (6g) unsweetened cocoa powder
- 1/2 tablespoon (4g) tapioca starch
- 1/8 teaspoon baking soda
- pinch fine sea salt
- 2 candy canes, crushed separately
- 1 1/2 tablespoons (30g) pure maple syrup
- 2 tablespoons (30g) dairy-free semi-sweet chocolate chips
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
- Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
- To a medium bowl, add the almond flour, cocoa powder, tapioca, baking soda, and salt and whisk very well to break up any lumps.
- Add just one of the unwrapped candy canes to a ziplock bag and crush into tiny pieces. I used the bottom of a coffee mug to gently pound them.
- Add the crushed candy to the bowl.
- Add the syrup and chocolate chips. Stir the ingredients 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 and place on the pan. Flatten it out to about 3 inches wide and between 1/4 to 1/2 inch thick.
- Crush half of the 2nd candy and press the pieces onto the top of the cookie.
- Bake for 12 minutes. The cookie should have spread a lot, puffed up and have tiny little cracks.
- Cool on the pan for 10 minutes before eating, as the cookie is too soft and needs to firm up.
Notes
Nutrition
I made this peppermint cookie recipe and it turned out fantastic! I am so glad it’s gluten free as I need to make something for myself for Christmas dessert since everyone else will be eating gluten containing desserts and I don’t want to feel left out! This will fit the bill! I like that it makes just one so I’m not tempted to overeat cookies. I was thinking I might also try a plain chocolate version without the candy canes but adding the chocolate chips and some walnuts to see how that would turn out. Thanks for another wonderful recipe, Brandi!
I love this so much Kay!!
I made this recipe last night and it is amazing! Flavor and texture are 10/10. I doubled the recipe so I’d have an extra one for the next day and I’m so glad I did!
I am so thrilled to hear this Megan, thanks for the amazing review!!
Thanks for another great cookie recipe, Brandi! I made the recipe “as is,” but I divided it into 4 cookies, 30g each, instead of one large cookie (because I could not be trusted with one giant cookie!). Each cookie spread to 2-1/2″ diameter which was perfect! Next time, I will multiply everything by 3 to make a dozen cookies.
So very happy to hear this Mimi! Yay!
OMG! I just made this & it’s sooo good! Awesome!
Thank you & Happy New Year!
So excited you loved it Heather!!
I love all your recipes! This one was perfect for 2 of us. It was perfectly satisfying and guilt free! Thank you, thank you!!
Yay, really happy you both loved this and that you enjoy my recipes!! Thank you Darlin!
These cookies are the perfect combo of crispy and chewy and peppermint and chocolate and oh so easy to make.
Was lucky enough to preview this recipe when Brandi sent it to me on Instagram. Luckily I had all the ingredients, and pretty sure most people have them on hand. This recipe is so simple, so delicious, and truly comforting. I had it with some hot chocolate. Next time I may double, or triple it, and make smaller cookies to share with the rest of the family. 🙂
Aww so so sweet to hear this Kelly! Thank you so much for the amazing feedback!! Mmmmm with hot chocolate sounds divine!
Oh WOW! This was so easy and extremely yummy! We just wanted a little something sweet without too much fuss. Spoiler – I didn’t weigh the ingredients (but I usually do) and it dtill came out great at 325 degrees F for 12 mins in our toaster oven. Thank you Brandi for introducing us to this yummy treat! Please add more single serve cookie recipes here! Thank you!
Thank you so much Laurie, I’m so happy you loved this recipe so much! And glad the recipe worked out so well! I will definitely add more single serve recipes!
All the yeses! Had this cookie tonight and it is perfect- crispy on the edges, chewy in the middle, and a little crunch from the candy cane. I loved it!
Woohoo, so so glad you loved it Coby!!