No Oven Blueberry Cookie (eggless)
No Oven, No Microwave, No Airfryer: this single serve blueberry white chocolate chip cookie is crispy on the outside, so soft and chewy on the inside and it is just so so good ♡
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If you’re not very good with self control, this recipe might be kind of dangerous for you. Why? Cause it is SO easy to make, you’ll want to make it every single day! This is my single serve chocolate chip cookie (or kookie as I like to call it) made with no eggs and ready in just a few minutes.
This single serve recipe is perfect for those moments when you crave a warm, gooey cookie but don’t want to bake a whole batch. It’s incredibly quick and easy to make and the dough comes together in minutes with no chilling required. Plus, it’s eggless with no need of any appliance other than your stove, making it a convenient and accessible option for everyone!
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Looking for more eggless single serve cookie recipes?
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- Single Serve 5 Ingredient Brookie
- Single Serve Red Velvet Brookie
- Single Serve Chocolate Chip Cookie (in your microwave!)
- Single serve Red Velvet Cookie
- Single Serve Strawberry Chocolate Chip Cookie
- Single Serve Gajar ka Halwa Cookie
- Single Serve Brookie (brownie + cookie)
- Single Serve Chocolate Chip Cookie (airfryer/oven)
- Chocolate Chip Cookie (30g protein)
- 6 Ingredient Single Serve Biscoff Brookie
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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No Oven Blueberry Cookie (eggless)
servings
1 big or 2 small cookies
prep time
20 min
cook time
13 min
Ingredients
Blueberry Compote
- 200 g blueberries
- spash of water
- 2 tbsp sugar
- zest of 1/2 lemon
- juice of 1/2 lemon
Cookie Dough
- 1 tbsp (15 g) butter, melted
- 1/2 tbsp (7 g) brown sugar
- 1/2 tbsp (7 g) powdered white sugar
- 1 tbsp (13 g) blueberry compote
- 3/4 tbsp (10 g) milk
- 1/2 tsp vanilla essence
- 4 tbsp (32 g) all purpose flour
- 1/2 tsp (1.5 g) cornstarch
- 1/8 tsp (0.5 g) baking soda
Mix Ins + Toppings
- 1 tbsp (15 g) white chocolate chips
- 1/2 tbsp blueberry compote
- 1/2 tbsp cream cheese + 1 tsp blueberry compote + splash of milk (to top)
- sprinkle of flaky sea salt (to top)
Instructions:
- In a saucepan on low heat, cook blueberries with a splash of water, sugar and zest of half a lemon for 5–7 minutes until softened. Mash with a fork and then simmer for another 5-10 minutes until thick and jammy. Finish with lemon juice and let cool completely before using.
- To set up your makeshift oven, take a kadhai and spread a thick, even layer of salt as the base. Place a heatproof plate or stand over the salt (I use a ceramic plate but a steel one works too), this helps lift the cookie off the salt so it doesn’t absorb any salty taste. Cover with a lid and preheat on low heat for around 7 minutes.
- For the cookie dough, whisk together brown sugar, blueberry compote, white sugar, milk, vanilla essence and melted butter in a bowl until well combined.
- Sift in all purpose flour, cornstarch and baking soda and mix gently until just combined and then fold in the white chocolate chips and blueberry compote.
- Scoop the dough onto parchment paper and top with more white chocolate chips.
- Place the parchment paper with cookie dough on the preheated plate, cover again with the lid and cook on low heat for 13-15 minutes until the cookie is golden and mostly set.
- Top with some blueberry cream cheese, sprinkle with flaky salt while warm and let cool slightly to set before enjoying!
Recipe Video
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