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.
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.
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.