Mug Cookie Vegan: 3-Minute Recipe For Sweet Cravings
A single-serving, microwave-ready vegan cookie with a gooey center and crispy edges—ready in 3 minutes!
Equipment
- Microwave-safe mug (12 oz recommended)
- Small whisk or fork
- Measuring spoons
Ingredients
- 2 tbsp coconut oil melted; or vegan butter/applesauce
- 2 tbsp brown sugar or maple syrup*
- 1 tbsp almond milk or any plant-based milk
- ¼ tsp vanilla extract
- 4 tbsp all-purpose flour or gluten-free 1:1 blend
- 1 tbsp vegan chocolate chips
- Pinch of salt
- * If using maple syrup reduce almond milk to ½ tbsp.
Instructions
- Mix Wet Ingredients: In a mug, whisk coconut oil, sugar, almond milk, and vanilla until smooth.
- Add Dry Ingredients: Stir in flour, salt, and chocolate chips until just combined (lumps are okay!).
- Microwave: Cook on high for 60 seconds. Add 10-second bursts if needed for desired gooeyness.
- Cool & Serve: Let sit 1 minute. Top with vegan ice cream or eat straight from the mug!
Video
Notes
Substitutions: Use gluten-free flour, swap chocolate chips for nuts, or try peanut butter swirls.
Storage: Best eaten fresh, but leftovers can be covered and kept at room temperature for 1 day.
Pro Tip: For extra decadence, add a scoop of coconut milk ice cream while the cookie is warm!
