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!
I made a Chocolate Chip Cookie in a Mug and oh my goodness, someone please send help. Take me back in time to just before I created it. In fact, send me back to before I created my Cinnamon Roll in a Mug and do my hips a favour.
In this post:
The knowledge is dangerous. I don't want to know. You don't want to know. Do yourself a favour and run now before you get pulled into vegan mug cake oblivion.
Still here? Then sorry but that means nothing can save you.
Best get those stretchy pants on and grab yourself a mug stat.
In case you don't already know, I love cookies. I could quite easily eat an entire sleeve if we were to be left alone. So I try not to buy them. But then of course I open the pantry complaining that I don't have any cookies.
That is where this Chocolate Chip Cookie in a Mug recipe comes in. It's for those moments when you are craving cookies and want to feed your habit without eating an entire packet full.
Your mug is your friend. It represents portion control. It also happens to be your vehicle to a goo-ey, slightly chewy, melty, ridiculously easy chocolate chip cookie made in the microwave.
Picture this - You - A mug of Chocolate Chip Cookie - A glass of cold almond milk - A spoon. Your life = next level.
No microwave? Why not try my small batch Air Fryer Chocolate Chip Cookies instead?
Ingredients
Here's a visual of what you need:
How to make a Chocolate Chip Cookie in a Mug
So my friends, you are probably wondering just how this Chocolate Chip Cookie in a Mug is done? Very easily is the answer and you need no special equipment, except for a mug, a spoon and a microwave.
Yes, this is a chocolate chip microwave cookie with no egg, no butter and no brown sugar. And yet it is so good and so cookie like.
Here's how it's done:
STEP 1 - Stir all of the ingredients together
STEP 2 - Microwave for about 50 seconds.
Chocolate Chip Cookie in a Mug we love you.
This is basically cookie dough, mixed right up there in a mug, in next to no time, cooked until it is in a state of slightly underdone goo-ey chocolate chip cookie perfection, then enjoyed immediately, while warm, with or without a big blob of vanilla ice cream on the top.
Someone stop me now ....
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.
More Mug Cakes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe Video
Recipe
Chocolate Chip Cookie in a Mug
Author:Ingredients
- 1 tablespoons / 15 ml oil of choice , liquid coconut oil, sunflower oil, vegetable oil, mild olive oil (or 1 tablespoon of drippy nut butter for an oil-free cookie)
- 1 tablespoon / 15 ml water
- ¼ teaspoon vanilla extract
- 2 teaspoons ground flax seed , if you don't have ground flax you can omit it. It still works but the texture doesn't get so cookie-like. Don't swap the flax for chia seeds. They don't look good in it and give it a weird texture.
- ⅛ teaspoon fine salt
- 2 tablespoons sugar , cane sugar works well but turbinado or white sugar is ok
- ¼ cup / 32 g / 4 tablespoons all purpose flour (in the UK use plain flour). To make this recipe gluten-free, use certified gluten-free oat flour and increase the amount to 6 tablespoons.
- ⅛ teaspoon baking soda (bicarbonate of soda in the UK)
- 2 tablespoons dairy free chocolate chips
INSTRUCTIONS
PLEASE SEE THE RECIPE NOTES BEFORE YOU MAKE A START
- To a mug, add the oil (or drippy nut butter), water, vanilla, ground flax, salt and sugar. Stir them up, then add the flour and baking soda. Stir together until everything is combined. Don't over-mix it. Then add the chocolate chips and stir gently again. If you used nut butter instead of oil, you might find that it's a bit too stiff to stir. If so add a teaspoon or 2 of water to loosen it up slightly.
- Smooth the top out a little then 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
NUTRITION
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
jen says
unfortunately I failed with this recipe. I used almond flour as can't digest grains but otherwise all the rest of the ingredients I followed. It came out like a dense cake, not sweet enough but ate it anyway. Guess almond flour cannot be subbed in this recipe:(
Melanie McDonald says
So you don't follow the recipe then rate it 2 stars.....Thanks so much. For future reference star ratings affect how my recipes rank in Google, which has consequences on my income.
Marcy says
Just me and my non vegan, non loving chocolate chip cookie husband. So grateful for this one serving recipe! Excellent. Used the Enjoy Life brand of chocolate chip chunks. 😋 . . . . no flax seed on hand, but looked up a sub on the internet and they said almond meal. I had almond flour, and used it. Not sure if this was tops for this recipe but it is a winner in my book!!!! I'm high elevation so added a little extra regular flour. Delicious!
Melanie McDonald says
So pleased you enjoyed it, Marcy!
brianna says
I started making this before realizing I was out of flax, but I used the same amount of bob's red mill egg replacer and it worked just as well!
Maureen Cram says
Could this be prepared and then frozen for nuking later on? Thinking of making some of these for my son's coffee shop.
Melanie McDonald says
I have never tried it. You'd have to be careful about putting a frozen mug/ramekin in the microwave as they might break.
sidney says
the flax seeds were really gross to me. it worked though. just tasted bad
Melanie McDonald says
This is such a popular recipe and rarely gets bad feedback so this makes me think something was off on your end. You shouldn't be able to taste the flax at all or even know it's there. You did use ground flaxseed? Whole flax would be really unpleasant in any cookie. Also worth checking your flax isn't rancid. It doesn't stay fresh for long and definitely needs to be refrigerated. Open your bag and have a sniff to check. If it smells at all unpleasant it's likely rancid.
jen says
You are probably right that the flax gives it an unpleasant taste. Mine too.
Sundae says
This was yummy, I’ve been looking for a dairy free mug cookie. It almost didn’t make it into the microwave!
Keira says
Amazing - so easy and so tasty! Since I turned to eating vegan one year ago I really missed mug cakes. I tried some vegan recipes before but all of them showed a really unpleasant texture. This one came out perfect, just like your fabulous cinnamon roll. I reduced the amount of sugar to one tablespoon, that was sweet enough for my taste. Thank so so much for bringing mug cakes back into my now vegan diet und greetings from Germany!
KD says
This recipe was both easy and delicious. Definitely a staple for me!
Barbara Alten says
Excellent! Will definitely make again. Used almond butter and cut the sugar in half.
Jenna says
Love this! Made it GF with truvia. I think this might be better than the ones with egg!
Melanie McDonald says
That's awesome. So pleased you enjoyed it!
Rebecca says
Yum! I halved the sugar and it was still sweet enough for me! :)
Raven says
Tastes like a cookie! I’ve never had another vegan mug cookie so I have nothing to compare it to but it tastes very good and has a nice texture. With a glass of oat milk, it’s yummy!
Mallory says
This was the best vegan mug cookie I've ever made! Super easy and honestly delicious.
jen says
Sorry to say but this recipe did not work at all for me. I used almond flour as I am allergic to oats . I also used tahini for the oil substitute. The muffin came out like a thick mashed potato.
Melanie McDonald says
That's because you didn't follow the recipe. It hasn't been tested with almond flour and almond flour is never a direct substitute for regular flour or oat flour. It's always best to find a recipe using the ingredients you want to use/have rather than trying to adapt one that doesn't and have it not work.
Missy says
LOL. I don’t know what’s funnier; almond flour, tahini or “the muffin”.
When followed, the recipe is amazing.
Hannah says
I feel like this will end up being a regular in my home because I always have these ingredients and it’s delicious! Quick to put together and absolutely delicious. I added a dash of cinnamon and it had a very warm, cookie-dough like texture which hello best of both worlds! Thanks so much for sharing the awesome recipe.