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.
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.
How to make a Chocolate Chip Cookie in a Mug
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
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.
These are the ingredients you need:
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 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.
For more vegan mug cake recipes check out these great options:
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Chocolate Chip Cookie in a Mug
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.
Long time vegan, creator of A Virtual Vegan & author of the book 
Caitlin says
I made this today and the flavor was good, but it was really dry. I might try adding a little splash of milk next time.
But since thosehad flaxseed in it, I’m calling it healthy 😋
RL says
Delish! Great for a quick cookie craving.
RL says
I just wanted to add that tonight I made this again, but this time I replaced the oil and water with aquafaba, and it still turned out great!
RL says
One more update. Tonight I only added 1 Tbs. aquafaba (no baking soda needed), and it made a wonderful, straight up, raw cookie dough to eat!
Eva says
WOW!!! I just dlb this recipe & used 2 less tbsps of sugar & added 1 more tbsp of water!!! I served it to my son with a scoop of vanilla ice cream on top! Because I used 1 more tsp of flax seed, I feel like it was a healthy desert for sure!! It was quick & my son LOVED it!! ❤🍪 great idea when u want the hot cookie idea 😋🤗
A Virtual Vegan says
I’m really pleased your son enjoyed it Eva!
Kaylee Allgood says
I didn’t have any flex seeds, so put half a banana in mine and it tastes like banana bread!! I also added less sugar, but this is a lot better than I expected it to taste! I love it and will definitely be making it again. So yummy! 😍
Emily says
Great recipe! Was a little more cake-like than cookie but was still delicious. I subbed applesauce for the oil. Next time I’ll definitely add in a little salt and probably reduce the sugar. Nice little treat when you want something quick and easy!
A Virtual Vegan says
It’s more cake-like because you didn’t use the oil. That’s what makes it cookie-like. If you want to sub the oil and get a good result you need to use nut butter as suggested in the recipe. Glad you enjoyed it though!
Bridgett says
So I just made it and the exploded all over my mug 🤣 it was delicious but next time I think I’ll stick to regular ap flour instead of almond flour since that’s the only substitute I did!
Melanie McDonald says
It has only been tested with al purpose flour. It would need major adjustments to work with almond flour … as you discovered ;O)
Natalie says
Super yummy! I doubled the recipe, subbed applesauce for oil, cut the sugar in half, and used 1/2 protein powder and 1/2 almond flour to make it a healthy mug cookie🤤
Renee says
Oh my goodness. I don’t normally leave comments but I had to this time. So, I doubled this and omitted the ground flaxseed (I have flaxseed but was too lazy to ground it). I microwaved it at 1 min 10 sec as noted, but my microwave is super low wattage. It turned out to be a delicious warm goop that I contribute to the no ground flaxseed and low wattage. This is the best warm cookie dough goop I’ve ever had lol. So good that when I make it next time I won’t change a thing! Thank you!
Melanie McDonald says
Awesome! I’m glad you enjoyed your cookie dough goop! Ha ha!
Anita says
LOL – I’m not sure what your definition of healthy is, but at almost 500 calories and 22 grams of fat for one serving this isn’t it! Looks good though!
Melanie McDonald says
Nowhere does this recipe claim to be healthy. Just because something is vegan does not mean it is necessarily healthy. A lot of the recipes I create tend to be on the healthier side, but there is also some indulgence too because this is real life and I share the food I eat and love.
Shelley says
Thank you! Exactly. Vegans enjoy burgers and fries and cookies just like anyone else. A vegan recipe is about omitting animal products, not making something healthy.
Alexandra says
This is so good and dangerously easy to make! I subbed applesauce for the oil and it worked great.
A Virtual Vegan says
Interesting to know applesauce worked well. I didn’t try that in my tests. So pleased you enjoyed it!
Jessy says
omg yum!! this looks amazing!!
xoxo <3
A Virtual Vegan says
Thank you. Hope you get to try it soon!
Sue Williams says
Quick question on the Ground Flax (Linseeds over in the UK). I have found ground – where the seeds are just crushed and also milled where it resembles flour, which would you recommend for this recipe and others that call for ground flax? Thanks Mel xx
A Virtual Vegan says
In my recipes, when I say ground flax I mean the fine flour like consistency one. It gels up much easier and I think it works better, plus you can’t see it in the final product. Enjoy the mug cookie Sue!
Hayley says
Just made it. OMG. So good! And so easy! My kids are going crazy here.
A Virtual Vegan says
Ha ha, thank you Hayley. I don’t know whether kids going crazy is a good thing or a bad thing! I’m so pleased you are all enjoying the recipe. Thank you for stopping by to leave feedback. I really appreciate it!