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.
Margie McGee says
Please...what size mug should I use???
Melanie McDonald says
Just a regular-sized mug you drink your tea and coffee from. They are usually about 11 or 12 oz. It doesn't really make a difference though so no need to be exact.
Annalise says
I make this recipe alllll the time and it’s one of my all time faves. I’ve found substituting things doesn’t really work well so I stick to the recipe. I use tahini as my oil and frequently use less sugar but that’s the only change I recommend!
Kate says
I usually don't review recipes but I'm hoping to offset Jen's 2 star review where she changed the recipe and then rated it 2 stars?? Who does that? Anyway, this is my absolute favorite mug dessert recipe! I have been making it for years and it's always such a nice treat for when I want a chocolate chip cookie but don't have any on hand. You definitely have to be used to baking with ground flaxseed but like... it's a vegan mug cookie; flax and vegan baking go hand in hand. I don't mind the little flax bits and don't find that it changes the flavor.
Melanie McDonald says
Thank you so much Kate. I'm really pleased you're enjoying the recipe!
jen says
unfortunately I failed with this recipe. I used almond flour as can't digest grains but otherwise all the rest of the ingredients I followed. It came out like a dense cake, not sweet enough but ate it anyway. Guess almond flour cannot be subbed in this recipe:(
Marcy says
Just me and my non vegan, non loving chocolate chip cookie husband. So grateful for this one serving recipe! Excellent. Used the Enjoy Life brand of chocolate chip chunks. 😋 . . . . no flax seed on hand, but looked up a sub on the internet and they said almond meal. I had almond flour, and used it. Not sure if this was tops for this recipe but it is a winner in my book!!!! I'm high elevation so added a little extra regular flour. Delicious!
Melanie McDonald says
So pleased you enjoyed it, Marcy!
brianna says
I started making this before realizing I was out of flax, but I used the same amount of bob's red mill egg replacer and it worked just as well!
Maureen Cram says
Could this be prepared and then frozen for nuking later on? Thinking of making some of these for my son's coffee shop.
Melanie McDonald says
I have never tried it. You'd have to be careful about putting a frozen mug/ramekin in the microwave as they might break.
Sundae says
This was yummy, I’ve been looking for a dairy free mug cookie. It almost didn’t make it into the microwave!
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.