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!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
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
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
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.
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. Oh and this isn't a recipe for a muffin..😂
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.
May says
Unlike other mug cake recipes this actually has more of a cookie-like texture. Love it! Though it was a little too sweet for me, may try coconut sugar next time.
Sarah says
Perfect!
Rachel says
Great for someone struggling with portion control, like me. I thought going dairy free would mean no more chocolate chip cookies, but this hits the spot everytime. Love the texture with the flaxseed. Easy and yummy!
Stephen Williams says
Hey Melanie,
I loved your recipe. This is the most delicious chocolate chip mug cake I have had so far. I shared the mug cake with my family and they were really impressed.
I loved your recipe so much that I have featured it on my recent blog. Let me know if you want to check it out.
Lacey says
This is awesome! I used almond flour, coconut sugar and peanut butter. I accidentally used tbsps instead of tsps for the flax, so I needed more water. But wowsa!! This hits the spot plus more. Almost like a peanut butter cookie in a mug. Thank you so much!!
laurie says
This hit the spot! Easy to make and yummy!
Chrissy says
So I have made this recipe 4-5 times, and each time the consistency comes out differently. I’ve even made two at a time and the dough will be different in viscosity - what am I doing wrong? Wondering if it’s something with letting the flax egg sit too long while I incorporate the dry ingredients? Regardless, it’s tasty every time, so worth four stars.
A Virtual Vegan says
You don't make a flax egg with this recipe or let anything sit so I'm a little confused. If you're doing that then that's where you're going wrong. Just follow the instructions and all will be good!
Archana says
Great! Used ground flaxseed mixed with chia seeds and the texture was fine. A bit more on the cake-y end of things, but tasted like a cookie.
froggo boggo says
this is a damn good cookie.
i took out the baking soda to try to make it less cakey and substituted the chocolate for m&ms, and had to cook for a bit longer but this.
this is what i have been missing. thank you.
Anna says
Very good. I did use applesauce instead of the oil and flaxseed because I didn't have the flaxseed and wanted it to be lighter. Applesauce is often used to replace egg and butter or oil. Not sure how it compares nto original recipe, but was tasty
Teresa says
This was so good and easy!
Ishika says
Can I use self raising flour instead ?
A Virtual Vegan says
You could but it will come out more like a cake than a cookie because self raising flour has baking powder in it. You might need to omit the baking soda if you use it, but I can't say for sure as I haven't tested the recipe that way.