Cookie Mug Cake
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!
Servings: 1 cookie cake
Calories: 543kcal
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.
Video
Notes
Cook Time: I only cook the cookie for 45 seconds, not 1 minute. The recipe card does not allow for times that are less than 1 minute, which is why it says that.
Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chip cookies.
All Purpose Flour: I cannot test this due to celiac disease, but use 3.5 packed tablespoons of regular flour (44 grams).
Storing: I really wouldn't store it but if you're going to, wrap the cookie in foil and store at room temperature for 1 day.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 543kcal | Carbohydrates: 76g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 197mg | Fiber: 3g | Sugar: 55g | Vitamin A: 362IU | Calcium: 116mg | Iron: 1mg