This Chocolate Chip Cookie in a Mug is the perfect treat when you’re craving something comforting and delicious ASAP – it has a crispy exterior and gooey interior. Just YUM. It’s oil-free, refined sugar-free, nut-free and can be made vegan and gluten-free too!
All you need to make a cookie in a mug:
Banana – Banana provides this cookie with moistness and structure without having to use oil and eggs! It also adds natural sweetness without adding too much extra sweetener. It can be replaced with apple sauce or yoghurt!
Maple syrup – You can use agave, honey or any similar syrup.
Milk – To keep this mug cookie dairy-free or vegan, you can use plant-based milk.
Self-Raising Flour – You can replace this with oat flour or plain flour and add 1/2 a tsp of baking powder, although the texture may be different. You could use gluten-free flour if needed.
Vanilla Protein Powder – I love adding some protein powder to this mug cookie as it makes it more of a meal! You can substitute with more flour if you like.
Chocolate Chips – This is optional (but not really).
- Mug cakes (or in this case cookies) are extremely easy and hard to get wrong! You can make this in the bowl or mug you plan to bake it in or make it in a separate bowl and transfer it into a greased bowl.
- You can mix it up and replace the chocolate chips with nuts if you want!
- If you don’t like a gooey centre, simply bake it for longer than stated. Also, some microwaves are different and you may need to cook it for a longer or shorter time. Either way, it will be delicious.
How to store a cookie in a mug
As this is a single-serve recipe, it is typically made right before serving. However, if you wish to prepare it ahead of time you can cover the top of the bowl with some foil once the cake has cooled down and keep it in the fridge until you’re ready to tuck in.
If you want to make this mug cookie extra special, add a scoop of ice cream!
You may also enjoy these single-serve recipes:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few
times until it has been perfected. My goal is to develop recipes that are
simple to make and easy to follow so that anyone can make them – even if you’ve
never baked before!
One very important thing that will ensure that you get the best results is
to measure your ingredients by weight! I recommend purchasing a kitchen scale,
they are very affordable and it will honestly change your baking game for good!
Not all measuring cups are made equally – for example, a cup of flour to me
weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the
ingredients to help you!
Now – dust your apron off and get baking! X
Cookie in a Mug
- 1/2 Banana 50-60g
- 1 tbsp Maple Syrup
- 100 g Milk
- 50 g Self-Raising Flour see notes
- 30 g Vanilla Protein Powder or more flour
- pinch of salt
- 20 g Chocolate Chips or more!
- Preheat your oven to 200°C (180°C fan / 390°F) - skip this step if using a microwave.
- Mash your banana in a heat-proof bowl or mug.
- Add the syrup and milk and mix well.
- Add in the flour, protein powder and salt and combine.
- Mix in chocolate chips. Don't forget to add some more to the top!
- Bake for 15 minutes or 1.5 - 2 minutes in a microwave.
- Self-Raising Flour can be substituted with oat flour or plain flour, simply add 1/2 tsp of baking powder.