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.
Amy K says
Wow, what a fantastic treat! Because of what was in my pantry, and health stuff, I used white whole wheat, half sugar and half erythritol, melted coconut oil, and flaked flax seeds. Turned out amazing. Thank you!
Kate says
This was the perfect little bit of sweetness I was looking for! Fast, easy, and yummy. Thx for including a GF option.