This Microwave Chocolate Chip Cookie is soft, buttery and full of gooey chocolate! It takes less than 10 minutes to make (including a 45 second cook time and a 5 minute rest time) and couldn't be easier to mix up! Whether you're a college student with only a microwave, someone who doesn't have access to an oven or don't feel like waiting 20 minutes for a cookie to bake...this microwavable cookie is for you! Best yet, it's gluten free, nut free, eggless and can easily be vegan!
This Microwave Chocolate Chip Cookie is so simple to make! You only need a whisk or a spatula and a few simple ingredients! But can you microwave cookie dough and have it taste like a normal cookie? Yes you can! Just make sure not to over microwave it! This single-serving chocolate chip cookie is so perfect for when you need a sweet treat in under 10 minutes!
For more chocolate chip cookie recipes, try my Small Batch Chocolate Chip Cookies, my Eggless Chocolate Chip Cookies, my No Butter Chocolate Chip Cookies and my Happy Birthday Cookie!
Reasons to Love This Cookie
- Allergy Friendly- This microwave cookie is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- This cookie is chewy and oozing with chocolate inside!
- Chocolate Chips- It is loaded and topped with chocolate chips!
- Easy To Make- This cookie dough mixes up in a matter of minutes with just a spatula or a whisk like my Cookie Mug Cake!
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 cookie recipe, we are using melted butter or vegan baking stick!
- Dark 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 these Vegan Chocolate Chip Cookies
- 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 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 a Microwave Chocolate Chip Cookie
Here are the step by step instructions for this microwave cookie recipe!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder and salt until combined.
Step 2: Melt the Butter
In a microwave safe medium bowl, melt the butter in 11 seconds increments until completely melted.
Step 3: Add in the Wet Ingredients and Brown Sugar
Into the bowl with the melted butter, whisk in the vanilla and dark brown sugar until combined and thick.
Once combined, mix in the milk until everything is liquidy.
Step 4: Add in the Dry Ingredients
Slowly add in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
Do this process very slowly. If you add the flour too quickly, the dough will be too wet.
Once combined, use clean hands to knead everything into a smooth dough. This should only take a few times before it all comes together.
Step 5: Fold in the Chocolate Chips, Form a Disc and add More Chips
Gently fold in the chocolate chips using a spatula or clean hands.
Shape the dough into a round thick disc that is 3 inches in diameter. Do not make the diameter larger than 3 inches otherwise the cookie is more likely to spread out while cooking.
Whatever chocolate chips might have fallen out during flattening it into a thick disc, press those extra chips into the top of the cookie. If no chips fell out, feel free to add additional chips into the top of the cookie.
Step 6: Cook in the Microwave
Place the dough disc on a piece of parchment paper. Do not grease.
Microwave and for 45 seconds on high. Carefully lift the cookie out of the microwave with the parchment paper or by lifting underneath the parchment paper with a large spatula and place on a cooling rack.
Immediately reshape the cookie by using a spatula to push it into a circle shape and let it cool for 5 minutes.
Expert Baking Tips
- 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). Adding too little flour will cause the cookie to spread out into a giant mess in the microwave.
- Use Clean Hands- No need to get out your hand held mixer or electric mixer. Once all the ingredients are combined, use clean hands to gently knead the dough to be smooth. You only need to do it a couple of times for the dough to be smooth and combined. You can refer to my video for a visual.
- Do Not Over-Cook- If you over-cook this eggless chocolate chip cookie 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. It will still be very soft when it is finished cooking.
- Reshape the Cookie- If you want your cookie nice and round, reshape it as soon as it comes out of the microwave. Use a spatula to push it back into a circle shape.
- Let it Cool- Microwavable cookies are very delicate. You must let the cookie sit for 5 minutes after cooking otherwise it will fall apart. Even after that it is fragile, so be careful when picking it up.
Recipe FAQs
I would not. This is a single-serving cookie that is meant to be eaten right away. Once it is cool, it dries up.
If you want to make cookies ahead of time, I would use the recipe for my Eggless Chocolate Chip Cookies. They have lots of added moisture.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture. In addition, it gives the cookie that nice golden color.
You need to be super precise with the measurements. If you are off ever so slightly, the cookie will spread while cooking.
In addition, make sure you let the butter cool a little to thicken it.
Also, when adding the flour into the wet ingredients make sure you do it very slowly. If you add the flour too fast, the dough will end up very wet.
And lastly, make sure the dough disc is 3 inches in diameter. If you make the cookie too flat, it will spread out while cooking.
I really wouldn't store it but if you're going to, wrap it in foil and store at room temperature for 1 day.
Other Small Batch Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Microwave Chocolate Chip Cookie
Ingredients
- 3.5 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ⅛ teaspoon baking powder (Yes, baking powder...not baking soda!)
- 1 pinch kosher salt
- 1 tablespoon unsalted butter or vegan baking stick, melted
- 2 tablespoons dark brown sugar , packed
- ½ tablespoon milk
- ⅛ teaspoon pure vanilla extract
- 2.5 tablespoons chocolate chips
Instructions
- In a medium bowl, combine the 3.5 tablespoons gluten free flour, ⅛ teaspoon baking powder and 1 pinch of kosher salt. Whisk to combine.
- In a microwave safe medium bowl, melt the 1 tablespoon butter or vegan baking stick in 11 seconds increments until completely melted.
- Into the bowl with the melted butter, whisk in the ⅛ teaspoon vanilla and the 2 tablespoons dark brown sugar until combined and thick. Once combined, mix in the ½ tablespoon milk until everything is liquidy.
- Slowly add in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.Make sure you do this process very slowly. If you add the flour too quickly, the dough will be too wet.
- Once combined, use clean hands to knead everything into a dough. This should only take a few times before it all comes together.
- Gently fold in the 2 ½ tablespoons of chocolate chips using a spatula. This may be a bit tricky due to the shiny dough. I like to help mix them in with clean hands.
- Shape the dough into a round thick disc that is 3 inches in diameter. Do not make the diameter larger than 3 inches otherwise the cookie is more likely to spread out while cooking. Whatever chocolate chips might have fallen out during flattening it into a thick disc, press those extra chips into the top of the cookie. If no chips fell out, feel free to add additional chips into the top of the cookie.
- Place the dough disc on a piece of parchment paper. Do not grease. Pop in the microwave and cook for 45 seconds on high. Carefully lift the cookie out of the microwave with the parchment paper or by lifting underneath the parchment paper with a large spatula and place on a cooling rack.
- Immediately reshape the cookie by using a spatula to push it into a circle shape. Microwave cookies are super soft right after cooking, so let it cool for 5 minutes. If you don't do this, the cookie will break apart into a giant mess.
Kaiya
loved this so much! a perfect after school snack!
Maja
Super tasty!!
Maja Karlström
It was really good!! I didn't expekt that it acually worked!!
Salamah
This is the best microwave cookie ever! So simple and tasty 😋
Allison
Great recipe! for all you non GF people, this pretty much turned out for me it was just a little more runny. still tasty tho so five stars 🙂
Elaine Adamo
Can’t wait to try this!
I am the only one in my household with a sweet tooth so this is perfect.
John
This cookie was so simple to make and it came out perfect! What a great low mess idea!