Name: 1 Minute Vegan Kinder Cookie
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 1 tbsp canola oil; 1 tbsp brown sugar; ½ tbsp white sugar; 1 tbsp soy greek vanilla yogurt; 1 tsp vanilla extract; 2 tbsp plain flour; 1 tbsp vegan milk chocolate (chopped); 1.5 tsp condensed coconut cream

Jump to Recipe Print Recipe

This 1 Minute Vegan Kinder Cookie is soft, gooey, and bursting with melty chocolate – the perfect sweet fix when cravings hit. Made in the microwave, it’s ready faster than you can preheat the oven.

Looking for another quick dessert? You have to try my 5 Minute Chocolate Self Saucing Pudding – just pop in the microwave and you’re done!

This 1 Minute Vegan Kinder Cookie has gone viral with over 13 million views on TikTok – and I can see why. It’s quick, easy, and irresistibly tasty, the kind of dessert you can whip up in under five minutes. The original recipe uses butter, egg and Kinder chocolate (which contains dairy), but I wanted to create a dairy-free version that’s just as delicious. Instead of the traditional Kinder milky centre, I use condensed coconut cream, which gives that same silky, creamy texture while keeping it 100% vegan.

This recipe is everything I want in a quick dessert – gooey, warm, and filled with melty vegan chocolate. It takes only a minute in the microwave, so dessert is basically instant. Because it uses simple pantry staples, I don’t have to plan ahead or run to the shops when cravings strike. The texture is soft in the middle with the perfect chewy edges, and the brown and white sugar combination gives just the right balance of caramel sweetness and crispness. I also love that it’s adaptable – I can switch up the chocolate or filling depending on what I have at home. And here’s a bonus: it tastes just as good cold as it does fresh out of the microwave, so you can enjoy it however you like.

Main Ingredients & Why We Use Them

Canola Oil – Keeps the cookie moist and tender without needing butter.
Brown Sugar – Adds chewiness and a slight caramel depth.
White Sugar – Balances sweetness and helps the cookie set.
Unsweetened Plant Yogurt – Provides creaminess and binds the dough while keeping it dairy-free.
Vanilla Extract – Enhances sweetness and adds classic cookie flavour.
Plain Flour – The base that holds everything together and gives the cookie structure.
Vegan Milk Chocolate – Brings in the rich, melty chocolate chunks for that Kinder-inspired taste. I use the Pana Organic Mylk Baking Chocolate Block but you can use any vegan chocolate.
Condensed Coconut Cream – Creates the gooey, creamy centre reminiscent of Kinder filling.

How to Make It

Making this cookie couldn’t be easier – in one dish just whisk together the wet ingredients, stir in the dry and fold through the chocolate. Add dots of condensed coconut cream on top and decorate with a few pieces of chocolate. Then microwave for about one minute until just set and gooey in the middle.

Variations and Substitutes

You can swap canola oil for coconut oil (use refined so it’s not too “coconuty”. If you don’t have vegan milk chocolate, use dark chocolate chips instead. For a nutty twist, add a spoonful of peanut butter instead of condensed coconut cream. You can also make it gluten-free by using a 1:1 gluten-free flour blend.

Equipment

You can do it all in one ramekin so no extra washing up, you just need a small bowl and a spoon for whisking.

How to Serve It

Serve warm straight from the ramekin. Top with a scoop of vegan ice cream or extra melted chocolate.

How to Store It

This cookie tastes yummy eaten immediately while warm and gooey. If you do have leftovers, cover and refrigerate for up to one day. I love eating it cold so you could also try this as well! Freezing isn’t recommended since it’s a single-serve recipe that doesn’t keep its texture once frozen.

How to Make It