Healthy Vegan Mug Cookie (gluten-free)
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.
Servings: 1 serving
Calories: 404kcal
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
*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.
Nutrition
Calories: 404kcal | Carbohydrates: 61g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 173mg | Potassium: 293mg | Fiber: 2g | Sugar: 33g | Calcium: 85mg | Iron: 2mg
