This Cookie Mug Cake is super soft and oozing with chocolate! With only a 45 second cook time and a 5 minute rest time, this eggless mug cake couldn't be easier to mix up! Whether you're a college student with only a microwave, looking for a single serve recipe, or don't feel like spending time waiting for cookies to bake...this chocolate chip cookie mug cake recipe is for you! Best yet, it's gluten free, nut free, eggless and can easily be vegan!
This Cookie Mug Cake recipe could not be more simple! With a handful of ingredients and a mug, you will have a soft and chewy chocolate chip cookie in less than 5 minutes! No bowls needed; you make the entire chocolate chip cookie in a mug! Pop the mug in the microwave for 45 seconds and you have the most perfect single serve chocolate chip cookie! It's delicious as is or you can top it with my Peanut Free "Peanut Butter" Ice Cream for something extra special!
For more microwave recipes, try my Easy Chocolate Mousse, my Cocoa Pebble Treats, my "Oreo" Fudge, and my Gluten Free No Bake Cookies.
Reasons to Love This Cookie in a Mug
- Allergy Friendly- This gluten free mug cake is also nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- This mug cake recipe is chewy and oozing with chocolate inside!
- Chocolate Chips- It is loaded and topped with chocolate chips!
- Easy To Make- This dough mixes up in the mug in a few minutes with just a spatula and a whisk!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- In this mug cake recipe, we are using melted butter or vegan baking stick!
- Light Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Dark Chocolate Chip Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Cookie Mug Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 3 ½ tablespoons of packed AP flour (44 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cookie Mug Cake
Here are the step by step instructions for this chocolate chip cookie in a mug!
Step 1: Melt the Butter
In the microwave safe mug, melt the butter in 11 seconds increments until completely melted.
Step 2: Add in the Wet Ingredients and Brown Sugar
Into the bowl with the melted butter, whisk in the vanilla and light brown sugar until combined and thick.
Once combined, mix in the milk until everything is liquidy.
Step 3: Add in the Dry Ingredients and Chocolate Chips
Whisk in the baking powder, salt and gluten free flour. Switch to a spatula when the dough gets too thick.
Gently fold in 2.5 tablespoons of chocolate chips. Flatten the dough and press 1 tablespoon of extra chocolate chips into the top.
Step 4: Microwave
Pop in the microwave and cook for 45 seconds on high. Remove and let cool for 5 minutes.
Expert Tips
- Use a Ceramic Microwave Safe Mug- I honestly like to use a ceramic 12 ounce tea cup to ensure the cookie doesn't overflow as it bakes. You can also use a ceramic ramekin.
- Use Packed Tablespoons of Flour- Normally in baking we do not use packed flour but when working with gluten free, I've found using packed works best to help the baked goods keep their shape. You must use packed in the recipe but it's even better to use the exact gram measurement (44 grams).
- Do Not Over-Cook- If you over-cook this simple mug cake, it will be rock hard once it cools off. Every microwave is different obviously, but the cookie cooks for 45 seconds exactly in my microwave; I always make sure the internal temperature reaches 165 or higher. The cookie will still be very soft when it is finished cooking which is why we let it cool.
- Let it Cool- The cookie continues to harden up on the sides as it cools.
Recipe FAQs
No. This is a single-serving mug cookie that is meant to be eaten right away. Once it is cool, it dries up and is crumbly.
I would.
Eggless cookies can be very dry and the brown sugar adds lots of moisture. In addition, it gives the cookie a nice golden color.
Yes! Just mix them in two separate coffee mugs and cook them one at a time in the microwave otherwise they will not cook evenly.
I really wouldn't store it but if you're going to, cover it with foil and store at room temperature for 1 day.
Other No Bake Recipes You'll Love
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📖 Recipe
Cookie Mug Cake
Ingredients
- 1 tablespoon unsalted butter or vegan baking stick, melted
- ⅛ teaspoon pure vanilla extract
- 2 tablespoons light brown sugar , packed
- ½ tablespoon milk
- ⅛ teaspoon baking powder (Yes, baking powder...not baking soda!)
- 1 pinch kosher salt
- 3.5 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 3.5 tablespoons chocolate chips (reserve 1 tablespoon for the top)
Instructions
- In a microwave safe mug, melt the 1 tablespoon of butter in 11 seconds increments until completely melted.
- Whisk in the ⅛ teaspoon pure vanilla extract and the 2 tablespoons light brown sugar until combined and thick.
- Then mix in the ½ tablespoon milk until everything is liquidy.
- Next, whisk in the ⅛ teaspoon of baking powder and 1 pinch of kosher salt.
- Using a small spatula, gently mix in the 3.5 tablespoons gluten free flour until just combined. Make sure to scrape down the sides.
- Gently fold in 2 ½ tablespoons of chocolate chips using a spatula. Flatten the dough and press 1 tablespoon of extra chocolate chips into the top.
- Pop in the microwave and cook for 45 seconds on high. Remove and let cool for 5 minutes.
Ginny
This was so good for satisfying a cookie craving!
Angela
This is delicious! Super easy to make, just the perfect size. I will be making this again and again. Thanks for this awesome recipe!
Lee
Thank you, Angela!!! SO glad!
John
This cake was so easy to make and a perfect late night treat!