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Moist and decadent chocolate chip mug cookie recipe that’s ready in under 2 minutes in the microwave. Made with simple ingredients, this is the perfect single serving dessert to satisfy any cookie craving!
What Makes This Recipe Great
I’ve been trying to create a delicious gluten free and paleo mug cookie recipe that actually has the texture of a cookie rather than a cake. I wanted it dense, chewy, and soft, and I finally nailed it with this easy Chocolate Chip Mug Cookie recipe. I’ve already made it twice this week, and I’m writing this on Wednesday!
If you’ve never heard of a mug cake or cookie, the concept is wonderful. You make 1-2 servings of a dessert in a mug, and it’s microwaved and ready in just 1-2 minutes. This recipe uses a handful of pantry staples and is so much easier than making a whole batch of cookies (I would eat the entire batch!).
It’s the perfect easy dessert, and the resulting gooey chocolate chip cookie is absolutely divine!
Ingredient Notes
As I mentioned above, there are just 6 simple ingredients in the mug cookie recipe if you don’t count salt.
- almond flour: This is what I use in place of regular all purpose flour to make it gluten free.
- coconut sugar: This is a natural sweetener that is a 1:1 swap for white sugar!
- baking powder
- dairy free milk: I used almond milk, but you can use soy milk, coconut milk, or any milk of your choice.
- almond butter: You can use peanut butter if you want.
- chocolate chips: I like these for a paleo and vegan option. Feel free to use white chocolate chips if desired.
That’s it! As you can see, this is an eggless chocolate chip cookie in a mug, but don’t worry. With the help of baking powder, it’ll rise perfectly into a wonderful cookie mixture.
Step-by-Step Instructions
The instructions couldn’t be easier for this mug cookie recipe. You don’t have to turn on the oven, it’s insanely quick, and you can make a small serving at a time– the perfect size!
- In a small microwave-safe mug, add the dry ingredients: almond flour, coconut sugar, baking powder, and salt, and stir together.
- Add in the wet ingredients: milk and almond butter. Stir well with a fork until combined.
- Fold in chocolate chips.
- Microwave for 1 minute 30 seconds.
- Remove from the microwave and top with more chocolate chips while the paleo mug cookie is still hot.
- Cool for 5 minutes, then enjoy your warm cookie with a spoon!
As you can see, this easy mug chocolate chip cookie takes minimal effort, and it’s dangerously quick. You’ll want to make it over and over again! A favorite recipe to satisfy your sweet tooth.
Notes & Substitutions
- If you are nut free, you can make this vegan cookie in a mug recipe with gluten free flour. I’ve tried it with Bob’s Red Mill Gluten Free Flour, and it turned out wonderful! It won’t be paleo though because it’s made with grains.
- Maple syrup or honey can be used in place of coconut sugar. However, if you do this, I would reduce the almond butter to 2 tbsps.
- Make sure to use a mug that’s big enough for the batter to rise about 1 inch.
- I like to add chocolate chips on top after the cookie is done cooking to make it look more like a chocolate chip cookie. However, this is optional, and you can feel free to mix in all 2 tbsp to the batter.
- Serve with a scoop of ice cream, extra chocolate chips, and additional toppings, if desired.
- Different microwaves may adjust the cooking time, so keep that in mind when making it.
More Cookie Recipes & Sweet Treats
Flourless Brownie in a Mug (Paleo, Grain Free)
Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)
Paleo Sweet Potato Muffins with Chocolate Chips (Nut Free)
Paleo Chocolate Cake with Chocolate Ganache
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Healthy Chocolate Chip Mug Cookie Recipe
Ingredients
- 1/4 cup almond flour, or Bob's Red Mill Gluten Free Flour for nut free
- 1 tbsp coconut sugar
- 1/2 tsp baking powder
- A pinch of sea salt
- 1/4 cup dairy free milk
- 3 tbsp almond butter, or your favorite nut or seed butter
- 2 tbsp dairy free chocolate chips, divided
Instructions
- Combine almond flour, coconut sugar, baking powder, and salt in a mug and stir together.
- Add milk and almond butter, and whisk together with a fork until a batter is formed.
- Fold in 1½ tbsp of chocolate chips.
- Microwave for 1 minute 30 seconds.
- While the cookie is still hot from the microwave, top with ½ tbsp of the remaining chocolate chips so they melt into the cookie.
- Cool for 5 minutes before enjoying!
Notes
Notes & Substitutions
- If you are nut free, you can make this vegan cookie in a mug recipe with gluten free flour. I’ve tried it with Bob’s Red Mill Gluten Free Flour, and it turned out wonderful! It won’t be paleo though because it’s made with grains.
- Maple syrup or honey can be used in place of coconut sugar. However, if you do this, I would reduce the almond butter to 2 tbsps.
- Make sure to use a mug that’s big enough for the batter to rise about 1 inch.
- I like to add chocolate chips on top after the cookie is done cooking to make it look more like a chocolate chip cookie. However, this is optional, and you can feel free to mix in all 2 tbsp to the batter.
- Serve with a scoop of ice cream, extra chocolate chips, and additional toppings, if desired.
- Different microwaves may adjust the cooking time, so keep that in mind when making it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So quick & easy & yummy! I’m breastfeeding and needing a quick way to get extra calories & feel like I’ve struck gold with this recipe! Thank you, Jean!
Yes – such a good breastfeeding snack!! So happy you like it. Thanks for leaving a review, Caroline!
Jean posted this on IG today and I decided to try it out because I was feeling an afternoon slump and thought this may pep me up. Guess what? It did! It’s so good! I didn’t measure my almond butter or chocolate chips and just kinda eyeballed but it still turned out great. The only thing I noticed was that I’ll need to put it in the microwave closer to only 1 minute to no more than 1 minute 15 seconds. I have a new and pretty powerful microwave so it dried it out just a bit. But it’s a perfect recipe. I haven’t even finished eating it yet and I’m excited to make it again!
This makes me so happy, Melissa! Thanks for the note about the cook time, I’ll make a note of it in the recipe. So appreciate you leaving a review!!
You made my day! Warm chocolate chip cookie is the ultimate comfort food. I made it in 2 small disposable coffe cups, so I wouldn’t eat the whole thing. It’s too good to eat half a mug & save the rest for tomorrow! Yummm.
I forgot to add the star rating. Definitely 5 star.
Thank you so much! So glad you enjoyed it!!
Thank you for such an easy, yummy recipe!! My Almond Flour in the frig had expired in January 21 lol so I used a GF all purpose and high protein Oat Milk, everything else as written and my this is amazing!! I gave one spoonful to my husband to try and ate half of the mug, saving the rest for tomorrow!! So good!!
Haha, I’m so glad it worked out with the substitutions. Yes – one of the awesome things about this recipe is how adaptable it is to different flours, milk, etc. Thanks so much for leaving a review!
Have made this multiple times after the kids went to bed, and it is amazing!!! It’s not too many ingredients or steps, so not too much to clean up after at night. It tastes so good, and is such a great consistency!! I was new to almond flour and coconut sugar and am glad I got them so I could try this. Thank you for all that you do, and this one especially!!
Aw thank you so much!!
We’ve made this …6?…times in the last two weeks. It’s delicious.
Not dry like so many other recipes. It needs a little less than the directed time in our microwave!
Thank you so much!! Yes – I find that every microwave is a little different so it’s good to be aware of.
Hey Jean! If found to add 10 starts then I must added that 🙂 but there 5! However, All are not good but best! Little bit suggestion, plz do optimize your blog speed. Thank’s
Ok second day in a row making one of your recipes! WOW!!! Hands down delicious!!! And so so easy- it’s a double win in my book!!
If I could give this 1,000 stars I would. I followed the recipe, but only had coconut milk so that’s what I used. It turned out SO GOOD. I have made various paleo mug recipes in the past and the results have been ok, but usually something is kind of off…but this mug cookie is perfect. Awesome texture, awesome flavor. I will be putting this on rotation for sure.
Thank you so much for this review! I tried hard to make it cookie-like in texture and I’m so glad that came through. I’m so glad you enjoyed it!!
This sounds delicious! My only concern is 500 calories is super high for a single serve desert (because let’s be real, no one is gonna only eat HALF the mug cookie!) 😂 lol so I’m going to try it with half as much coconut sugar and chocolate chips, but also would 3 tbsp POWDERED almond butter work the same or do you need the actual almond butter for the proper texture?
I’ve never worked with powdered almond butter so I can’t say for sure. But the almond butter works as an egg substitute to help the cookie to rise so I don’t think that would work.
This is my new go-to paleo mug cake. SO yummy! I like it best with peanut butter (so far 😉 )
Thank you so much!!
what did i do wrong bc it exploded in my microwave is it bc i used coconut milk
That shouldn’t happen because you used coconut milk. Did you use a big enough mug? If the mug is too small, it can overflow/explode.