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    Home » Healthy Sweet Treats

    Eggless Chocolate Chip Mug Cookie (Vegan)

    Published: Jul 10, 2022 by Jim Mee Sha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Holding a spoonful of mug cookie with text on the upper half.

    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!

    A mug cookie topped with flaked salt with a spoon and chocolate chips beside.

    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.

    Jump to:
    • 💚Why you will love this recipe
    • 🍫What you will need
    • 📃Notes/substitutions
    • 🔪How to make
    • ✔Helpful tips
    • ✨Variations
    • 🍨How to serve
    • ❔Commonly asked questions
    • 🎂More easy vegan desserts
    • 📖 Recipe

    💚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

    Ingredients needed like oat flour, maple syrup, cashew butter and milk on a grey background.

    📃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.

    Dry ingredients in a ramekin with a spoon beside on a grey background.

    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!

    Batter of eggless mug cookie topped with chocolate chips on a grey background.
    Vegan mug cookie in a white ramekin on a grey background.

    ✔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.

    Holding a spoonful of mug cookie.

    🍨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

    Can I bake it?

    You can bake your vegan mug cookie in an oven preheated to 180C/350F for 10-12 minutes, or until set and lightly golden.

    Does this store well?

    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.

    Vegan mug cookie with a bite taken out with spoon and dish of flaked salt beside.

    🎂More easy vegan desserts

    • Few slices of blondies arranged on a parchment paper with chocolate chips in the background.
      Fudgy Vegan Peanut Butter Chickpea Blondies
    • Mousse served in a glass topped with whipped cream and shaved chocolate with chocolate and spoon in the background.
      Vegan Tofu Chocolate Protein Mousse (no cream)
    • A plate of protein balls with oats and a spoonful of peanut butter beside.
      Vegan Protein balls
    • Chocolate Chip Chickpea Cookies

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Mug cookie with a spoon and dish of chocolate chips beside.

    Eggless Chocolate Chip Mug Cookie (Vegan)

    Meesha
    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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 3 minutes mins
    Cook Time 1 minute min
    Total Time 4 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 1 serving
    Calories 404 kcal

    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
    Prevent your screen from going dark

    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

    To bake - Bake in an oven preheated to 180C/350F for 10-15 minutes, or until lightly golden brown. 
     
    Helpful tips
    • 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

    Calories: 404kcalCarbohydrates: 61gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 173mgPotassium: 293mgFiber: 2gSugar: 33gCalcium: 85mgIron: 2mg

    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.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Reader Interactions

    Comments

    1. ACC

      September 18, 2023 at 7:57 pm

      Could reconstituted pb2 replace the cashew butter??

      Reply
    2. Tammy

      August 15, 2023 at 10:36 am

      5 stars
      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.

      Reply
      • Jim Mee Sha

        August 18, 2023 at 9:03 am

        Super happy to hear that!

        Reply
    3. Vickie

      March 09, 2022 at 12:41 am

      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 😊

      Reply
      • Meesha

        March 10, 2022 at 2:20 pm

        Yum, the toppings sound delish! Glad to hear that!

        Reply
    4. Lori

      October 03, 2021 at 7:17 am

      5 stars
      Super easy, quick, and delicious! I will be making it again.

      Reply

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