Treat yourself with this amazing eggless chocolate chip mug cookie that also happens to be vegan and oil-free! Made in the microwave, this moist and decadent dessert is ready in 5 minutes. This vegan mug cookie is a must-try!
If you are craving something sweet and can't be bothered to make a whole batch of cookies, give this vegan mug cookie a try! It is irresistibly tasty, sweet and moist, and tastes just like the classic ones. The best part is that everything can be made in a mug!
If you are looking to make a larger batch of cookies, I highly recommend checking out my peanut butter banana cookies or these lower-calorie powdered peanut butter cookies.
💚Why you will love this recipe
- Super quick and easy to make - ready in 5 minutes!
- Incredibly moist, chewy, and decadent
- A healthier sweet treat that will perfectly curb your sweet cravings!
🍫What you will need
📃Notes/substitutions
- Oat flour - If you do not have any on hand, you can easily make your own at home by blending some oats in a blender or food processor until finely ground.
- Cashew butter - Can be substituted with other nut butter like peanut or almond butter. For a nut-free version, use seed butter like sunflower seed butter instead.
- Milk - Any plant-based milk will work. You can even use water in place.
🔪How to make
Lightly grease a ramekin or mug with some cooking spray or oil.
Place in oat flour, chocolate chips, and baking soda. Stir to combine.
Then, add in maple syrup, cashew butter, plant milk, and vanilla extract. Mix well.
Microwave at high for 30-60 seconds, until cookie appears to be set. Let it cool down slightly before digging into your eggless mug cookie!
✔Helpful tips
- This vegan mug cookie is on the sweeter side, so feel free to reduce maple syrup used to 1 ½ tablespoons if you like it to be less sweet.
- Make sure your mug or ramekin is microwave-safe and large enough. As the cookie will expand slightly while cooking, leave some space and DO NOT fill it to the brim. A small 4-6 oz ramekin or mug should be sufficient.
- Cooking time might vary slightly depending on the modal of your microwave oven. Hence, I recommend checking on your eggless mug cookie at the 30-second mark. If it still looks undercooked, continue cooking it in 10 seconds spurt.
- Do not microwave it for too long, or your cookie might turn out to be rubbery, hard, and dry. As this recipe is eggless, you can get away with undercooking it slightly.
- It is safe to eat the raw cookie dough in this recipe.
✨Variations
Here are a few fun variations you can make to your vegan mug cookie -
Oatmeal raisin - Swap half of the oat flour with rolled oats and chocolate chips with raisins. Add in a pinch of ground cinnamon for some extra flavor.
Double chocolate - Stir in 1-2 teaspoons of cocoa powder into the cookie dough of your eggless mug cookie. You might have to add a splash more plant milk if the mixture appears dry.
Peanut butter - Replace cashew butter with peanut butter.
Molasses - Replace half of the maple syrup with molasses, and omit chocolate chips. You can also throw in a pinch of ground ginger if desired.
🍨How to serve
Although this eggless mug cookie is pretty great on its own, you can definitely pair it with something else!
- Vegan whipped cream
- A giant dollop of your favorite plant-based yogurt + more chocolate chips
- Your favorite vegan ice-cream
- Nut butter like peanut butter, cashew butter, or this coconut almond butter
- Pinch of sea salt flakes
❔Commonly asked questions
You can bake your vegan mug cookie in an oven preheated to 180C/350F for 10-12 minutes, or until set and lightly golden.
This eggless mug cookie is best eaten fresh, but leftovers can be refrigerated for 1-2 days. Make sure to cover your mug to prevent it from drying out.
🎂More easy vegan desserts
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📖 Recipe
Eggless Chocolate Chip Mug Cookie (Vegan)
Ingredients
Dry ingredients
- ¼ cup oat flour use gluten-free if needed (about 22g/0.78oz)
- 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 plant milk of choice
- ¼ teaspoon vanilla extract
Instructions
- Lightly grease a ramekin or mug with some cooking spray or oil.
- Place in all dry ingredients. 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 plant milk, ¼ teaspoon vanilla extract
- Microwave at high for 30 seconds. If it still appears to be wet and undercooked, microwave it at 10 seconds spurts.
Notes
- This cookie is on the sweeter side, so feel free to reduce maple syrup used to 1 ½ tablespoons.
- Make sure your mug or ramekin is microwave-safe and large enough. As the cookie will expand slightly while cooking, leave some space and DO NOT fill it to the brim. A small 4-6 oz ramekin or mug should be sufficient.
- Do not microwave it for too long, or your cookie might turn out to be rubbery, hard, and dry. As this cookie is eggless, you can get away with undercooking it slightly. The cookie should be cooked in under 60 seconds.
- This eggless mug cookie is best eaten fresh, but leftovers can be refrigerated for 1-2 days. Make sure to cover your mug to prevent it from drying out.
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.
Vickie
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
Yum, the toppings sound delish! Glad to hear that!
Lori
Super easy, quick, and delicious! I will be making it again.