Vegan Chocolate Chip Cookies Gluten-Free Small Batch Recipe
Vegan Chocolate Chip Cookies are delicious and this recipe makes a small batch of these treats that can be enjoyed anytime!
Vegan Chocolate Chip Cookies Recipe makes a Small Batch!
Sometimes, a full batch of 24-36 cookies is just too much. Did I just say that? In some circumstances, it can be true.
Like if you don’t want to eat a dozen cookies by yourself. Anyway, this sweet little recipe solves that problem and makes just enough for a hearty helping for two people or a smaller portion for a few.
These Vegan Chocolate Chip Cookies can be Gluten-Free!
If you like, just use regular flour. I’ve used a gluten-free baking flour blend. This recipe will work either way.
It’s like any other chocolate chip cookie recipe that’s been veganized, just a little bit less. Cream together the wet ingredients, mix in the dry, fold in the chocolate chips, and bake. Easy. You can have just the right amount of cookies in about a half-hour total.
I used these cute heart-shaped tins that were the perfect size to make three cookies. That worked out to be just right to make generous portions for me, my hubby, and a hungry kid.
But, shape these any way you like! Drop them by spoonfuls to make the usual shape. Or, evenly spread the dough in one larger pan or a few smaller ones.
This recipe makes about 8 or 9 regular-sized cookies.
These tins are about 6 inches by 5 inches and a half-inch thick. Baking them at 350 degrees F for about 25 minutes was just right. That baking time and temp should be just right for drop cookies as well.
It was a lot but this would be great for Valentine’s Day or some other special dessert.
Vegan Chocolate Chip Cookies Small Batch
Vegan Chocolate Chip Cookies are delicious and this recipe makes a small batch of these treats that can be enjoyed anytime! Can be made gluten-free, too!
Ingredients
- 3 tablespoons vegan butter, softened
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 1/4 cup plant-based milk
- 1 cup gluten-free baking flour or regular flour
- 2 teaspoons ground flaxseed
- pinch salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup vegan chocolate chips
Instructions
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In a medium-sized mixing bowl, cream together the butter, brown sugar, vanilla, and plant-based milk.
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Sift together the dry ingredients and mix into the wet ingredients. Stir until well incorporated.
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Fold in the chocolate chips until evenly distributed.
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Use one or more tins to make cookies about 1/2 inch thick OR drop by rounded spoonfuls onto a cookie sheet. Either way, bake at 350 degrees F for about 25 minutes, or until the cookies are just beginning to brown but are still softish in the center.
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Allow the cookies to cool and enjoy!
XO Lisa
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Do you need to grease your molds/tins before using them for this chocolate chip cookie recips?
Hi! I didn’t. I think most molds/pans would be Ok and not stick because there’s oil in the cookie. But you can always grease and flour if you’re worried about it sticking! Or, use some parchment.