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!
Servings: 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!