Sometimes you just want a big warm bowl of cookie made all for you. This vegan deep dish cookie is oil-free, made with oat flour, and deliciously soft baked. It's lightly golden on the outside while soft and chewy on the inside. Top it with a scoop of ice cream if desired but you may just want to enjoy the delicious flavour of this cookie all on its own.
Less than 10 (more healthful) ingredients
Bakes in 10 minutes in my air fryer
And you must enjoy it while it's warm!
Ingredients For This Vegan Deep Dish Cookie
I tried a number of combinations for this vegan deep dish cookie to try and make a delicious cookie using the most healthful ingredients I could. I don't think there is anything wrong with having a good old cookie that is not meant to be a health food! But, for our homemade desserts, I do like to try and sneak more fibre into them where I can.
This vegan deep dish cookie is made with:
- Coconut sugar (you can substitute brown sugar)
- Peanut butter (you will only taste a hint of peanut butter in the final cookie)
- Aquafaba (the brine in a can of chickpeas)
- Pure vanilla extract
- Baking soda
- A pinch of salt
- Oat flour (you can use all purpose flour)
- And dairy-free chocolate chips
Substitution Suggestions
Some of the ingredients for this cookie might be out of the ordinary but I promise they produce a delicious soft baked cookie!
Although this is not a peanut butter cookie, I've decided to use a nut butter in here to help achieve a crumbly cookie texture. You will taste just a hint of the peanut butter but it really helps to produce a texture that is closer to a butter based cookie. Feel free to use any other nut or seed butter you have. Alternatively, use melted plant-based butter.
Aquafaba, or the liquid in a can of chickpeas, contains starches that make it a great egg substitute for baking. However, if you are new to using aquafaba in baking this might seem very strange to you! Take a look at this neat America's Test Kitchen article, "What Is Aquafaba", for more information.
If you cook chickpeas from scratch, like I do, then you can save the cooking liquid and you will have free aquafaba to use in your baking. I like to reduce my homemade aquafaba by half to thicken it and make it closer to the thick aquafaba in canned beans.
If you do not have aquafaba you can use applesauce instead. The difference will be that the cookie will have a more cake-like texture. Mashed banana is another option but the banana flavour will be more prominent as well.
Method
I bake my vegan deep dish cookie in my mini casserole dishes which are 8.5 ounces and 4 inches in diameter by 2.5 inches deep. An 8 oz ramekin will also work perfectly!
You can stir up this cookie directly in the baking dish or stir it in a separate bowl and scoop it into your baking dish for a really tidy presentation.
- Whisk all of the ingredients except the flour and chocolate chips until they are evenly combined.
- Add the oat flour and stir with a spoon until no more flour is visible.
- Stir in the chocolate chips.
- Bake at 350 F for 15-18 minutes in a conventional oven. These cookies take only 10 minutes in my air fryer/convection oven.
You will know the cookie is done when it is lightly browned and still a little soft to the touch but completely dry on top.
Allow to cool for 5 minutes but make sure to enjoy it while it's warm!
Recipe Cost For This Vegan Deep Dish Cookie
This vegan deep dish cookie costs me just over 50 cents Canadian when I use my homemade aquafaba. Considering I would be hard pressed to buy a cookie from a cafe for less than $3... this one feels like a great win!
Let me know in the comments if you enjoy this personal cookie bowl and remember to give it a 5 star review! If you have leftover chickpeas from using that aquafaba put them in my Chickpea Cookie Dough Bars! And for another delicious gluten-free chocolate chip cookie, try my almond flour Chewy Chocolate Chip Cookies.
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Vegan Mini Deep Dish Cookie (Gluten-Free)
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Diet: Gluten-Free, Vegan
Description
You're 20 minutes away from a delicious vegan deep dish cookie. Oil-free & made with oat flour it's perfectly soft baked & made all for you.
Ingredients
- 1 tbsp coconut sugar
- 1 tbsp peanut butter (see notes for nut-free options)
- 2 tbsp aquafaba (the liquid in a can of chickpeas, see notes for alternatives)
- ¼ tsp pure vanilla extract
- ⅛ tsp baking soda
- Pinch of salt
- 3 tbsp oat flour (22 grams, can use all-purpose flour)
- 1 tbsp dairy-free chocolate chips
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Preheat your oven to 350 degrees F. (Alternatively, I make this deep dish cookie in my air fryer/convection oven also at 350 F).
- In an oven safe 8 oz ramekin or mini casserole dish (mine are 8.5 oz and 4” wide by 2.5” deep) whisk all of the ingredients, except for the flour and chocolate chips, until they are smooth and combined.
- Add the flour and stir with a spoon until it is incorporated.
- Finally, stir in the chocolate chips.
- Bake, uncovered, for 15-18 minutes for a soft baked cookie texture (10 minutes in air fryer). The centre will still be a little soft but the top of the cookie should be dry to the touch. Allow to cool for 5 minutes but then enjoy while still warm with a scoop of ice cream if desired!
Notes
Approximate cost: $0.54 Canadian using my homemade aquafaba from chickpeas I cook from scratch. (I typically reduce my homemade aquafaba by half to thicken it and make it closer to the aquafaba in a can of chickpeas).
If you do not have aquafaba you can use melted vegan butter which will produce an even crispier cookie. Alternatively, for other oil-free options try applesauce or mashed banana (these options produce a more cake-like texture than a cookie texture but are still delicious).
For a nut-free cookie you could use tahini or a sunflower butter. Alternatively, you can use the same substitutions as above and choose from melted vegan butter, applesauce, or even mashed banana.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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