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 dessert in minutes!
PREP TIME: 5 minutesminutes
COOK TIME: 1 minuteminute
TOTAL TIME: 6 minutesminutes
Servings: 1serving
Ingredients
1 tablespoonoil, such as sunflower oil, vegetable oil, canola oil. mild olive oil (or 1 tablespoon of drippy nut butter for an oil-free cookie)
1 tablespoonwater
¼teaspoonvanilla extract
2teaspoonsground flaxseed, IT MUST BE GROUND NOT WHOLE. If you don't have ground flax you can omit it. It still works but the texture doesn't get so cookie-like.
4tablespoonsall purpose flour (in the UK use plain flour). For gluten-free, use certified gluten-free oat flour and increase the amount to 6 tablespoons.
⅛teaspoonbaking soda (bicarbonate of soda in the UK)
2tablespoonsdairy free chocolate chips
INSTRUCTIONS
PLEASE SEE THE RECIPE NOTES BEFORE YOU MAKE A START
To a mug, add the oil, 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
This recipe, with the quantities as stated, makes the equivalent of about 1 cookie. It will not fill a mug. The photos you see here in my post, are of the recipe when doubled, only because otherwise it would have been very hard to photograph. To fill a regular sized mug, double the recipe (you can hover over the servings and slide the slider for the ingredients to automatically calculate) and cook for 1 min 10 seconds, then leave to rest for 30 seconds before eating. This recipe does not turn out so well in the oven but if you want to try, cook in an oven proof ramekin on 350°F for about 10 minutes. If you double the recipe it will take about 20 minutes.