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.
Mary S says
Late night cookie craving and couldn’t bear the wait of baking. In the scramble, I added too much flaxseed powder but it worked out ok... Made two at a time and the took ~1:30 in the microwave. Such a good recipe!
Lainey says
I made this today! Oh. So. Good!!!
The texture is more cake-like, this is an excellent recipe!
Kristen says
Yum!! So glad I stumbled upon this recipe. I made it exactly as the recipe is written and it was delicious. If topping with ice cream, a single serving is plenty. I doubled the recipe AND added ice cream and it was too much. In a good a way. ;)
A Virtual Vegan says
Glad you enjoyed it Kristen!
Liz says
Legit just made this right now! Aunty flow made a surprise appearance and lo and behold had the nerve to ignite my sweet tooth! You are a life saver! I was on the verge of a total chocolate melt down (heh) and this was soooooo delicious and quick!! Ty!
A Virtual Vegan says
Ha ha, that made me laugh. I'm glad I could save you from a chocolate melt down!
Betty says
Great recipe. I’ve been at home for three weeks and have had cravings for chocolate chip cookies but didn’t ‘want to make an entire batch. Since I Iive alone, I couldn’t blame anyone for eating the whole batch in two nights (or less)!!!! This was perfect—warm, chocolatey, and gooey!!!! Thanks!!!
A Virtual Vegan says
So pleased you enjoyed it Betty and glad it satisfied your cookie craving!
Lea says
I really like this dessert it is easy and it tastes SO GOOD in my opinion every one should try it i really liked the dough too before i put it in the oven...especially during quarantine when every one wants to eat. thanks to the perso who posyed this recipe
Frances says
Hit the spot yummy ?will make it again and by all means share this wonderful recipe ❣️And it works great in the oven if you don’t have a microwave ?
Marsha Ah says
Well, I’ve just made it, I followed the recipe exactly and it’s sooo good! The only naughty thing I did was wait until my kids went to bed!
Marsha Ah says
Ha ha, I’ve just read my comment back. It looks like I’m really mean but I’m in the Uk and it’s nearly 8pm, so the kids aren’t in bed at 11.46am. I did send them to bed a little earlier, but that’s because I’ve wanted to try the cookie since last night. So glad I did!
A Virtual Vegan says
Ha ha, that's hilarious! And you aren't the only one who eats nice things in secret after the kids (or husband) go to bed! ;O)
Glad you enjoyed the mug cake!
Anna Swanlund says
Best single serving “mug” recipe I’ve tried, and that’s including both vegan recipes and regular recipes. So so good!
A Virtual Vegan says
Thank you! I'm really pleased you enjoyed it so much Anna!
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!