A single-serve Chocolate Chip Cookie in a Mug for those times when you are craving a warm gooey, freshly baked cookie, but don't want to bake an entire batch. You can quite literally go from zero to cookie in minutes. Grab yourself a mug stat!
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FEATURED COMMENT
"This is SO GOOD! It's summer, I don't want to turn the oven on, I don't even want to take time to do a small batch of air fryer cookies - I just want a chocolate chip cookie FAST. This hit the spot! The hardest part was waiting 30+ seconds to not burn my mouth on the finished cookie :)" - Tracie ⭐️⭐️⭐️⭐️⭐️ More reviews →
Picture this - You - A mug of Chocolate Chip Cookie - A glass of cold almond milk - A spoon. Your life = next level.
In case it's not completely obvious, I love cookies. I could quite easily eat an entire sleeve so I try not to buy them. But then I open the pantry looking for snacks and complain that I don't have any cookies...
And that my friends is where this Chocolate Chip Cookie in a Mug recipe comes in. It's for those moments when you have a cookie craving but don't have any cookies. (If you're anything like me that happens more times than you care to admit).
And the good news is that your mug is your friend. It represents portion control and is your vehicle to a goo-ey, slightly underdone, chewy, melty, ridiculously easy chocolate chip cookie made in a mug in the microwave.
Enjoy immediately with or without a big blob of vanilla ice cream on the top!
Mel x
P.S. While you've got your mug out I highly recommend giving my viral Cinnamon Roll in a Mug a try!
Let's Make a Chocolate Chip Cookie in a Mug!
So, my friends, you're probably wondering how to make this Chocolate Chip Cookie in a Mug...
Very easily with pantry-friendly ingredients is the answer, and you need no special equipment, except for a mug, a spoon, and a microwave.
Here is what you need at a glance, along with some important ingredient notes:
- Flour - For the best results use all-purpose flour (plain flour in the UK). For a gluten-free option, it works well with Bob's Red Mill 1 to 1 baking flour. Or you can use certified gluten-free oat flour but don't miss my note in the recipe about increasing the amount slightly if you do. These are the only options that work well. If you use any other flour (including almond flour) it will not work.
- Ground flax - This is a really important ingredient if you want a good cookie texture and it needs to be ground. Whole seeds do not work as well.
- Sugar - This is important for sweetness and structure. If you reduce the amount you will affect the texture of the cookie.
- Baking soda - Not baking powder. This isn't really for rise. It's for texture and structure.
- Oil - Any liquid oil. Fat is essential for a good cookie texture. Over the years lots of people have subbed applesauce for the oil and then wondered why the texture isn't cookie-like. It's because applesauce is fat-free and 88% water and I really don't recommend using it in this recipe. A better oil-free substitute is drippy nut butter because you are still adding some fat. Cashew or almond butter are best for a neutral buttery flavor.
- Chocolate chips - Many semi-sweet and dark chocolate chips are naturally vegan and easy to find in pretty much all grocery stores.
Yes, this is a chocolate chip microwave cookie with no egg, butter, or brown sugar and yet it is so cookie-like and unbelievably delicious!
DISCLAIMER: I will not be held responsible for the thousands of chocolate chip cookies in a mug that will now get consumed and I am not sorry that I brought this microwave dessert to your attention.
Recipe
Chocolate Chip Cookie in a Mug
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon liquid oil , such as sunflower, vegetable, or canola oil. (Use 1 tablespoon drippy nut butter for an oil-free cookie).
- 1 tablespoon water
- ¼ teaspoon vanilla extract
- 2 teaspoons ground flaxseed , NOT WHOLE. If you don't have ground flax you can omit it. It still works but the texture won't be as cookie-like.
- ⅛ teaspoon fine sea salt
- 2 tablespoons cane or white sugar
- 4 tablespoons all purpose flour (in the UK use plain flour). See recipe notes for GF option.
- ⅛ teaspoon baking soda (bicarb in the UK)
- 2 tablespoons dairy free chocolate chips
INSTRUCTIONS
SEE THE RECIPE NOTES BEFORE YOU MAKE A START
- Add the oil, water, vanilla, ground flax, salt, and sugar to a mug. Stir together then add the flour and baking soda. Mix until everything is combined but try not to over-mix. If you use nut butter instead of oil add an extra two teaspoons of water.
- Pour in the chocolate chips, fold them through gently then level the top with your spoon.
- Place the mug in a microwave and cook on high for 45 seconds. Leave to stand for 30 seconds to 1 minute before eating for optimum cookie texture.
NOTES
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NUTRITION
Recipe FAQs
This recipe does not turn out as well when baked in an oven but if you want to try, cook in an oven-proof ramekin at 350°F (175°C) for about 10 minutes. If you double the recipe it will take 15 to 20 minutes.
No. Almond flour does not work well in this recipe.
Claire says
This recipe is the absolute best — I have come back to it for years and years, and it always turns out amazing! It works great with runny nut butter or oil (canola is my preference). I like that I can add as much water as needed to achieve the right consistency. I also enjoy making it with 1T brown sugar + 1T date sugar. And sometimes I add cinnamon too! Yum!
Radhika says
This was so good! I used vegan milk instead of water and melted butter instead of oil and actually used 0 sugar. I didn't measure chocolate chips but it was probably only 1 tablespoon. I didn't have baking soda so used baking powder even tho it says not to and it came out really good still! A little crumbly but still def gave chocolate chip cookie, I actually liked it even more since it wasn't too sweet!
Karen says
This is wonderful I love the mug concept as a solo cook and this is so fast and easy. I used peanut butter and also used 2 Tbsps of Bob's almond protein powder and 2 Tbsps gf flour. And some cinnamon. I had to use additional water but that was fine. Next time I will use nut milk for the liquid. Thank you!
David Macleod says
Why can't you give gram measurements? Cups n spoons are not globally standardized
Melanie McDonald says
This recipe gives tablespoon and teaspoon measurements for which you should be using measuring spoons for accuracy.
I give gram measurements in pretty much all of my recipes and am the biggest proponent of using a scale for baking, except for recipes like this. However much I love my scale, there are times when volume measurements make more sense. And that's because this is a single portion mug cookie that people want to throw together super quickly without any fuss because they don't have time or don't want to be baking. It's also a microwave mug cake and eaten warm so it's a very forgiving recipe. And most importantly, the ingredient amounts are very small because we are making one cookie. A scale might at first seem like the best tool for the job, (and of course it is for bulk ingredients/bigger recipes) but most run of the mill kitchen scales, even digital ones, don't have the level of accuracy required for small amounts. Measuring spoons are much more accurate in a recipe like this.
Hailey says
out of the whole world i cant believe this is popular If i could i would throw this recipe in the trash. No one should be eating this including you
you are telling me right now that people love eating a bland and bad tasting cookie in a mug
hope you think of deleting this wannabe cookie dough trash
Loree says
Yum! Easy and tasty. I doubled the recipe for 2 mugs. We liked it as it was but will reduce the Sugar by half the amount to make it a little less sweet to our taste. The batter seemed a little greasy so I added an additional tablespoon full of flour to get to consistency I wanted. 40 seconds seemed a bit undercooked so I cooked for 30 Sec more. I also added a sprinkle of cinnamon to my batter, gave it an added aroma to the finished cookie. To make it a La mode, we added a small scoop of vegan ice cream: Trader Joe’s, Okey-Dokey, nondairy, oat milk frozen dessert. Delicious
Mackenzie says
I subbed the almond flour for 2 tsp ground flax and it worked great. I also added some shredded coconut and a sprinkle of sea salt on top - deelish!
Alexa says
Sooo good! Easy to follow instructions. It was a perfect serving size - definitely hit the spot!
Tracie R says
This is SO GOOD! It's summer, I don't want to turn the oven on, I don't even want to take time to do a small batch of air fryer cookies -- I just want a chocolate chip cookie FAST. This hit the spot! The hardest part was waiting 30+ seconds to not burn my mouth on the finished cookie :)
Ada Stones says
I have made this recipe easily 50+ times since I discovered it, and it’s honestly what got me through my second pregnancy! So good-I even double the recipe and put it in a bowl because a mug is not enough
Melanie McDonald says
Love that! So pleased you're enjoying it. There's a new mug recipe dropping in the morning. I think you'll like it ;O)
S. E. says
Holy delicious!!! I love it as written, but if you ever try subbing the sugar for brown sugar it is DIVINE!!! Costco makes really good dairy free chocolate chips (just check the packages because sometimes they change manufacturers). This recipe is a keeper and if you really want to step it up add some dairy free vanilla ice cream on top! Excellent recipe…no regrets on doubling it every time.
Hege says
This is a dangerous recipe to exist in the world! I am obsessed! So simple and delicious. All the best things about a cookie fresh out the oven. YUM.
Melanie McDonald says
So pleased you're enjoying it! Watch out for a new mug recipe coming up in about a week. I think you'll like it ;O)