Single serve chocolate chip cookie (no egg recipe)

Name: Single serve chocolate chip cookie (no egg)
Prep time: 4 min
Cook time: 11 min
Ingredients: 2 tbsp melted butter (or browned butter); 2 tbsp brown sugar; 1 tbsp granulated sugar; 1 tbsp yogurt; 5 tbsp all purpose flour; 1/4 tsp baking soda; Pinch of salt; 3 tbsp chocolate chips; Sea salt flakes (for the top)

Need a chewy, soft and delicious chocolate chip cookie stat? I’ve the BEST single serve chocolate chip cookie recipe that has no eggs and whips up in under 15 minutes.

So, you love chocolate chip cookies and yo don’t wanna make an entire batch of 12/24? Then it was kismet for this recipe to find you. This individual chocolate chip cookie recipe makes two cookies but one serving is two cookies anyway, right? These cookies are soft but hold its shape. They are chewy, fudgey, packed with chocolate chips and they have a delicious crunch on the outside.

These cookies are eggless, as much as I love baking with eggs I prefer single serve recipes to either use the entire egg or no egg at all. I don’t want to use a yolk, or a tablespoon or a 1/4th of an egg etc. I would rather not use the egg at all. Hence this recipe doesn’t call for a replacement either. We don’t use flaxseed eggs or egg replacer powder.

What are single serve chocolate chip cookies?

Single serve chocolate chip cookies are essentially chocolate chip cookies but an individual version of the recipe. It has taken a lot of testing to get to this recipe. I wanted to make a recipe without the addition of eggs and still achieve the texture of a classic chocolate chip cookie. I can promise you this recipe hits the spot! When you are looking to make one cookie either for yourself or for someone who could use a little cheering up then these emergency single serve chocolate chip cookies will rescue you.

What ingredients do you need to make these single serve chocolate chip cookies?

Browned butter –

You could use melted butter as well to make these cookies but the flavor of browned butter is unmatched. I wouldn’t recommend using oil to make these cookies, it must be butter.

Brown sugar –

This keeps the cookie nice and soft once baked. It allows the cookie to hold its shape but still have a chewy and fudgey texture.

Granulated sugar –

This helps the cookie holdouts shape once baked. It gives it that crunch and a little texture with every bite.

Yogurt –

The secret ingredient that works like magic. Instead of using eggs we use yogurt in this recipe. It must unflavored and I would mix it well before add it into the batter.

Flour –

Regular all purpose flour works well with this recipe. You can use maida or self raising flour as well.

Baking soda –

We need a little amount of baking soda here but it is important to allow the cookies to spread while baking and give the cookies a little lift. Baking powder doesn’t do the same thing so I wouldn’t recommend substituting it with anything else.

Chocolate chips –

If you know me you know I love dark chocolate, hence I have used dark chocolate chips here. You can use milk or semi sweet chocolate chips too. You could also use chocolate chunks to make this recipe instead of chips. It will give you more puddles.

Salt –

You might think this is not important but TRUST ME a little goes a long way and it is essential to balance out the sweetness in the cookie also it brings out the flavors even more.

How to make these single serve chocolate chip cookies gluten free?

You can use cup for cup measure, all purpose gluten free flour mix to make these cookies. I like using Bob’s Red Mill to make these cookies but you can use any brand you like.

How to make these vegan?

You can use a plant based butter and yogurt to make these cookies. I have used shortening and a neutral soya based yogurt to make these cookies which have worked well. Keep in mind using ingredients like coconut butter and coconut yogurt have a strong flavor which affect the overall flavor of the cookie once baked.

What equipment do you need?

The cookie dough is mixed in a small bowl with a rubber spatula. They are baked in the oven in a tray lined with baking paper. I like dividing the dough into two cookies before baking. If you are browning the butter you will need a small sauté pan or else you can microwave the butter to melt it in a bowl.

How to make these single serve chocolate chip cookies?

Add the browned butter, brown sugar and white sugar into a small bowl and stir until dissolved. Add the yogurt and stir together until combined and thick. Add the flour, salt, baking soda and chocolate chips. Stir until combined. Do not over mix. Go preheat the oven to 180℃ at this stage. Line the baking tray with parchment paper. Divide the dough into two parts and place the dough on the lined tray. They will spread so leave enough room between the cookie dough balls. Bake for 9-11 mins, I like to flip the baking tray half way through baking to ensure they are evenly baked. If they have puffed up, bang the tray on the kitchen counter a couple of times and they will deflate. Let them cool down for 10 mins on a wire rack before eating.

Can I eat this single serve chocolate chip cookie as cookie dough?

You can absolutely do that, I would recommend toasting the flour in pan before hand to ensure it it not completely raw. Also you could use almond flour instead to make the dough, leave out the baking soda as you will not need it.

Serving and storing these single serve chocolate chip cookies?

I like to serve these warm with milk but you can scoop vanilla ice cream on one and sandwich it with the other cookie to make your very own ice cream sandwich situation. This recipe makes only two cookies and I doubt they will last long but here are some storing tips: I wouldn’t recommend storing the raw cookie dough as it does dry out, I would recommend storing the baked cookie in a zip lock bag or air tight container at room temperature for up to 4 days. As it has yogurt I wouldn’t recommend keeping it any longer.

Tips for making single serve chocolate chip cookies

Measure your ingredients –

When making single serve recipes it is important to measure your ingredients well as there is a little room for mistakes. We are using a tablespoon to measure the recipe so it must be a measuring tablespoon and not your dinning tablespoon. Use your finger to get out the butter, yogurt etc from the spoon to ensure you are not loosing any ingredients while baking the cookies.

Do not over mix –

If you over mix this cookie dough you will achieve a very tough a dense cookie that will crumble and break apart. We do not want to activate the gluten in the cookie dough so mix only to combine.

Do not over bake –

These cookies continue to firm up and “bake” with the residual heat from the baking. They must be soft when you take them out of the oven, hence don’t over bake them. They rather be under baked than over baked.

Looking for more single serve desserts?

Now that we have covered how to make this Single serve chocolate chip cookie (no egg), you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.