Decadent with a gooey center, this chocolate chip vegan mug cookie is the perfect single-serving treat. All you need are a few ingredients and 5 minutes to make this recipe.
Craving something more filling? Check out my chocolate protein mug cake or protein mug brownie instead!

When I want a sweet treat but have an empty freezer, this eggless mug cookie is my go-to back-pocket recipe! It is super easy to make and comes together in under 5 minutes.
If you have a little more time, I also recommend baking a big batch of cookies and freezing them for later. Some of my favorites include chocolate chip chickpea cookies, applesauce oatmeal cookies, and steel-cut oats cookies.
💚Why you will love this vegan mug cookie
- Decadent, melts in your mouth, and bursting with chocolate flavors
- Ready in minutes with minimal cleanup
- A healthier recipe made with wholesome ingredients that is naturally gluten-free
🍫What you will need

- Oat flour - Or whip up your own at home by blending oats in a high-speed blender. Use gluten-free oats/oat flour to make this recipe gluten-free.
- Cashew butter - Can be substituted with other nut butters, or seed butters (like tahini and sunflower seed butter) for a nut-free option.
- Milk - Any plant-based milk would work for this vegan mug cookie.
- Maple syrup - Can be substituted with agave syrup, sugar-free syrup, or any other liquid sweetener.
- Baking soda - Make sure yours is not expired and still active. Check for freshness by combining it with a few drops of vinegar; it should start frizzing immediately.
- Chocolate chips - Use one that you love. I usually go for Enjoy Life's dark chocolate morsels.
🔪How to make vegan mug cookie

Step 1: Grease a mug with cooking spray, then add oat flour, chocolate chips, and baking soda. Stir to combine.

Step 2: Add maple syrup, cashew butter, plant milk, and vanilla extract. Mix well until a batter forms.

Step 3: Microwave at high for 40-60 seconds, until the cookie is set.

Step 4: Allow to cool slightly and enjoy your eggless mug cookie while warm.
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✔Helpful tips
- Use a larger mug and ensure it is microwave-safe - A small 6oz mug or ramekin is perfect for this recipe.
- Cooking time variation - Different microwave models have different wattages. Check at the 30-second mark by inserting a toothpick down the middle. If it is still runny on the inside, cook at 10-second intervals.
- Be careful not to overcook - As this will result in a dry, rubbery mug cookie. Since this recipe is made without eggs, it is fine to undercook them slightly.
- Eat it fresh - This recipe tastes best when it's fresh as it will turn stale as it cools.
- Serving suggestion - Serve it with a scoop of vanilla ice cream or whipped cream, or sprinkle with flaky sea salt.

❔Commonly asked questions
Mug cookie can be baked in an oven preheated to 180C/350F for 10-12 minutes, or until it is set and lightly golden.
This recipe can be easily doubled by doubling the ingredients. However, do split it across 2 mugs and cook separately to avoid uneven cooking.

📖 Recipe

Healthy Vegan Mug Cookie (gluten-free)
Ingredients
Dry ingredients
- ¼ cup oat flour use gluten-free if needed*
- 2 tablespoon chocolate chips
- ⅛ teaspoon baking soda
Wet ingredients
- 2 tablespoons maple syrup
- 1 tablespoon cashew butter or other nut/seed butter
- 1 tablespoon soy milk or any other plant-based milk
- ¼ teaspoon vanilla extract
Instructions
- Lightly grease a ramekin or mug with some cooking spray or oil.
- Add dry ingredients into the mug and stir to combine.2 tablespoon chocolate chips, ⅛ teaspoon baking soda, ¼ cup oat flour
- Then, add in all wet ingredients. Mix well.2 tablespoons maple syrup, 1 tablespoon cashew butter, 1 tablespoon soy milk, ¼ teaspoon vanilla extract
- Microwave at high for 30 seconds, then insert a toothpick down the middle. Id it is still runny, microwave at 10-second intervals until cooked.
- Allow vegan mug cookie to cool for a few minutes, and it is ready to be enjoyed!
Notes
- Cooking time variation - Different microwave models have different wattages. Check at the 30-second mark by inserting a toothpick down the middle. If it is still runny on the inside, cook at 10-second intervals.
- Be careful not to overcook - As this will result in a dry, rubbery mug cookie. Since this recipe is made without eggs, it is fine to undercook them slightly.
- Eat it fresh - This recipe tastes best when it's fresh, as it will turn stale as it cools.
Save this recipe!
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.










Marie says
Wow, this was surprisingly great! I had my doubts, but this was really good. 😊
I used PB, microwaved for 30s, then 10s, and topped it with some flaky sea salt. Will definitely make it again when I have a craving for something sweet!
Jim Mee Sha says
Happy to hear that! 😁
ACC says
Could reconstituted pb2 replace the cashew butter??
Tammy says
Wow! This was pretty amazing. I used peanut butter cause that’s what I had and boy was it delicious and so easy. Will definitely make again.
Jim Mee Sha says
Super happy to hear that!
Vickie says
I had this for breakfast today! Added a tsp of matcha powder and a little oat milk and skipped the chocolate chips. Topped the finished cake with a dollop of blueberries 😊
Meesha says
Yum, the toppings sound delish! Glad to hear that!
Lori says
Super easy, quick, and delicious! I will be making it again.