Recipe: Small Batch Vegan Chocolate Chip Cookies

Do you ever just need a cookie?

After a few weeks in isolation, I definitely needed a cookie. I didn't want to use as much flour and vegan butter as would be required for a full batch, but chocolate chip cookies were calling my name. Fortunately, I am resourceful.

This recipe makes 9 cookies, and is based off the recipe in Small Batch Baking for Chocolate Lovers (2011) by Debby Maugans. I veganized it. You'll only need a little bit of your stash and about an hour to get your cookie fix.

Small Batch Vegan Chocolate Chip Cookies
Yield: 9 cookies

1/2 cup all purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons vegan butter (I used Earth Balance), softened
3 tablespoons firmly packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 cup chocolate chips

Preheat the oven to 375 degrees.

Whisk flour, baking soda, and salt together in a small bowl. Set aside.

In a deep, small mixing bowl, using a hand mixer, blend butter and sugars. When blended, add applesauce and vanilla and blend again.

Using a spoon, stir flour mixture into butter mixture, then stir in chocolate chips.

Line a baking sheet with parchment paper. Drop nine evenly-sized lumps of dough onto your parchment paper about 2-3 inches apart.

Bake on a center rack until done, about 12 minutes.

Place baking sheet with cookies on a wire rack to cool for five minutes. Carefully transfer the parchment paper and cookies to the wire rack and allow to cool completely, if you can wait (warm cookies are the best!). Store cookies in an airtight container.


  1. I love a small batch recipe! Especially when certain ingredients are harder to come by these days.

    1. I feel like every time I use flour or vegan butter I'm slowly depleting the end of the world supply or something, which is truly ridiculous, but hey, it's how it feels sometimes.


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