2 tablespoons vegan butter (see note)

1 tablespoon brown sugar

1 tablespoon white sugar

1/8 teaspoon vanilla extract

1/8 teaspoon baking soda

Pinch of salt

1/4 cup all-purpose flour

1 ½ tablespoons mini chocolate chips

Non-stick cooking spray

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Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe dish (about 4-5 inches in diameter) with non-stick cooking spray.
In a small mixing bowl, melt the vegan butter in the microwave for about 20-30 seconds.
Add the brown sugar, white sugar, and vanilla extract to the melted butter. Stir until well combined and smooth.
Add the baking soda and a pinch of salt to the mixture, and stir again.
Slowly incorporate the all-purpose flour into the mixture, stirring until the dough comes together.
Fold in the mini chocolate chips until evenly distributed throughout the dough.
Press the dough into the prepared dish, spreading it evenly to the edges.
Bake in the preheated oven for about 12-15 minutes, or until the cookie is golden and firm around the edges, but still soft in the center.
Let it cool for a few minutes before enjoying it warm with a scoop of vegan ice cream or a glass of plant-based milk.

You can substitute margarine for vegan butter, as long as it is dairy-free.

For a different flavor, try using coconut sugar or maple sugar instead of brown or white sugar.

If you’re not vegan, regular butter can be used instead of vegan butter.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

If you’d like a richer cookie, increase the amount of chocolate chips. Just be cautious not to overload the dough.

This recipe can be doubled for two servings, just adjust the baking time slightly.

Feel free to top with vegan ice cream for the ultimate treat!