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 litreally 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 flavour.
- 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.
Noelle says
I am not vegan— just too lazy to use an egg like other mug cookies require lol, and I love this recipe! I have quite the sweet tooth, so I add an extra tbls of sugar 😅. This does make the dough a little thicker, so I add a splash more water or soy milk. Turns out so good! Thank you!
Melanie McDonald says
So pleased you enjoyed it Noelle, and thank you for coming back to leave a review. It's much appreciated!
Amy says
The flaxseeds flavour in these cookies is overpowering and absolutely ruins the cookie. If you want a traditional chocolate chip cookie flavor, this recipe is not for you
Melanie McDonald says
Hi Amy, happy to troubleshoot because with all of the other ingredients you really shouldn’t be able to taste the small amount of flaxseed and this is such an established and well loved recipe.
Are you sure you used ground flaxseed not whole, and used 2 teaspoons and not 2 tablespoons by mistake? Or did you perhaps use a flatware teaspoon (which would not give you the correct amount) instead of a measuring teaspoon?
The other thing that could affect the taste is flaxseed that has turned rancid. I’ve done it many times without realizing when making smoothies and it’s awful because it’s all you can taste. Have a little sniff inside the bag to double check. You’ll be able to tell instantly if it is.
Hope that helps!
Signe says
I have made this about a zillion times. It is delicious, easy, and I thank Melanie for the recipe! I also add a bit of chopped walnuts. Comes out great.
Bailey Stubblefield says
I’ve been making this recipe for a year now and I’m still obsessed!! Even when I sub something, it still turns out amazing! Love using Olive Oil, Canola Oil, or even Grapeseed Oil! I’ve also had success with subbing half rice flour, half regular flour, and halving the sugar! Very versatile recipe in my opinion! Pro tip is to use mini chocolate chips to ensure there is chocolate in every bite!!
Melanie McDonald says
So pleased you're enjoying the recipe Bailey and love your tip! I made it last night and added some orange zest - Highly recommend!
Kris H says
EXCELLENT!!!! Super easy and SUPER yummy! I made it just as written. (My oil choice was avocado oil.) Thanks for this.
It's a keeper!
Melanie McDonald says
So pleased you enjoyed it, Kris!
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.
Missy says
LOL. I don’t know what’s funnier; almond flour, tahini or “the muffin”.
When followed, the recipe is amazing.
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. Oh and this isn't a recipe for a muffin..😂
hafsa says
I feel like the recipe was a bit long but it was very fast and it was very worth the wait! I make this recipe a lot and it was so delish. i hope yall enjoy it as much as i did!
Kim says
I love this recipe. It's a little better with pastry flour. I typically make it with the peanut butter instead of butter option and add a little more water.
Was wondering if anyone has tried this as a full batch in the oven?
hafsa says
i have tried a full batch in the oven and it didnt go as planed:(
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!