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Home » Recipes » Healthy Vegan Dessert Recipes

Healthy Vegan Mug Cookie (gluten-free)

Mee Sha drinking a cup of coffee seated.
Modified: Nov 30, 2025 · Published: Jul 10, 2022 by Jim Mee Sha · This post may contain affiliate links · 8 Comments
Jump to Recipe

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!

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

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.

Jump to:
  • 💚Why you will love this vegan mug cookie
  • 🍫What you will need
  • 🔪How to make vegan mug cookie
  • ✔Helpful tips
  • ❔Commonly asked questions
  • 🎂More easy vegan desserts
  • 📖 Recipe

💚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

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

Dry ingredients for mug cookie in a ramekin with a teaspoon beside.

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

Mug cookie batter in a ramekin topped with chocolate chips.

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

A ramekin of cooked mug cookie.

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

Mug cookie topped with flaky sea salt with a teaspoon beside.

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.
Holding a spoonful of mug cookie.

❔Commonly asked questions

Can I bake my mug cookie?

Mug cookie can be baked in an oven preheated to 180C/350F for 10-12 minutes, or until it is set and lightly golden.

Can I double this recipe?

This recipe can be easily doubled by doubling the ingredients. However, do split it across 2 mugs and cook separately to avoid uneven cooking.

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 (vegan)

If you made this recipe, leave a rating and comment below. We would love to hear 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.

Healthy Vegan Mug Cookie (gluten-free)

Meesha
Decadent with a gooey center, this chocolate chip vegan mugcookie is the perfect single-serving treat. All you need are a few ingredientsand 5 minutes to make this recipe.
5 from 6 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*
  • 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
Prevent your screen from going dark

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

*Oat flour - Make your own at home by blending oats in a high-speed blender until they turn into flour.
 
Helpful tips
  • 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!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

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 !

More Healthy Vegan Dessert Recipes

  • A tray of brownies arranged on a parchment paper topped with flaked sea salt.
    Healthy Applesauce Brownies (vegan + eggless)
  • A stack of crepes on a plate with strawberries, blueberries, and coffee beside.
    Eggless Crepes
  • A plate of protein balls with a spoonful of peanut butter beside and a cup of coffee in the background.
    Protein Balls without Protein Powder
  • Collage of cookies, blondies, chickpea apple cake and stack of chocolate cookies.
    30 Delicious Chickpea Desserts

Comments

    5 from 6 votes (3 ratings without comment)

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    Recipe Rating




  1. Marie says

    June 01, 2024 at 7:40 am

    5 stars
    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!

    Reply
    • Jim Mee Sha says

      June 02, 2024 at 8:45 am

      Happy to hear that! 😁

      Reply
  2. ACC says

    September 18, 2023 at 7:57 pm

    Could reconstituted pb2 replace the cashew butter??

    Reply
  3. Tammy says

    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 says

      August 18, 2023 at 9:03 am

      Super happy to hear that!

      Reply
  4. Vickie says

    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 says

      March 10, 2022 at 2:20 pm

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

      Reply
  5. Lori says

    October 03, 2021 at 7:17 am

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

    Reply
A headshot of Mee Sha leaning on a handrail.

Hi there! I am Mee Sha, a registered dietitian with a passion for food, cooking, and all things nutrition. This is where I share quick, healthy recipes that make plant-based eating simple, nourishing, and genuinely delicious.

More about me →

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