This easy, egg free deep dish chocolate chip cookie in a mug is perfect for when you’re craving warm gooey homemade chocolate chip cookies but don’t want to make an entire batch! This single serve chocolate chip cookie is made in the toaster oven so you can enjoy a personal cookie sundae with extra chocolate chips and a scoop of dairy free vanilla ice cream on top!
I recently received lots of request for single serve and small batch desserts and knew a cookie had to be first in line!
This deep dish chocolate chip mug cookie is warm and gooey inside, packed with dark chocolate with a crisp golden brown top.
To make it even more indulgent, you can serve it with a scoop of coconut vanilla ice cream for a cookie sundae!
Since it’s a deep dish cookie, the recipe can make either 1 or 2 servings depending on your preference. I will say that it’s a tough one to share!
What You Need to Make this Chocolate Chip Cookie in a Mug
This recipe uses the same simple ingredients that many of my vegan cookie recipes use.
The flax “egg” uses a much smaller amount of ground flaxseed than usual since we’re just making one portion.
This also means that you can make the inside of your cookie super gooey if you want, since it’s eggless! Plus, the dough is completely edible. Just saying!
Here’s everything you’ll need to prepare the cookie:
- 1 teaspoon flaxseed meal mixed with 1 tablespoon water
- 2 Tablespoons ghee, melted (or vegan butter, or coconut oil, for vegan)
- 2 tablespoons maple sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup almond flour
- 2 tablespoons tapioca flour, or arrowroot
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2-3 Tablespoons dark chocolate chips (dairy free)
How to Make this Chocolate Chip Cookie in a Mug
Combine the flaxseed meal and water in a small bowl and set aside. Preheat your toaster oven or oven to 350°F and have an 8 oz ramekin or oven safe dish ready. A 6 oz ramekin will work as well. If you’re not sure what size your ramekin is, fill it with water and pour the water into a measuring cup.
Mix the melted ghee, butter or oil with the sugar and vanilla until smooth, then stir in the almond and tapioca flours, baking soda and salt, then mix in the prepared mini flax egg until a dough forms. Stir in the chocolate chips, then transfer to the ramekin, smoothing the top.
Bake in the preheated oven for 12-15 minutes or until the top is golden brown and the center is mostly set (a little soft is good for a gooey cookie!). Remove from the oven to a cooling rack and wait until the ramekin is cool enough to handle.
Top with a scoop of coconut vanilla ice cream and a few more chocolate chips and enjoy!
Substituting Ingredients for the Mug Cookie:
To make the cookie fully vegan, use vegan butter or refined coconut oil instead of the ghee. Refined coconut oil doesn’t have coconut flavor, which makes it ideal for baking.
For a nut free option, tigernut flour can be used in place of almond flour. You can also use gluten free oat flour for a gluten free, but not paleo, nut free option.
To keep the cookie refined sugar free, use chopped chocolate from Hu Kitchen or eating evolved instead of regular dark chocolate chips, which are sweetened with cane sugar.
You can also use a low carb brand like Lillys for the chocolate chips.
I don’t recommend subbing the flaxseed egg for an egg in this recipe, but you can use 2 teaspoons of liquid eggwhites if you prefer, over the flaxseed.
I hope you’re ready for a fun, easy dessert that’s sure to become your new answer to chocolate chip cookie cravings!
Grab your ingredients and your favorite mug or ramekin because it’s time for a treat – let’s go!
Chocolate Chip Cookie in a Mug {Paleo, Vegan}
Chocolate Chip Cookie in a Mug {Paleo, Vegan}
Ingredients
- 1 teaspoon flaxseed meal mixed with 1 tablespoon water
- 1 1/2 Tablespoons ghee melted (or vegan butter, or coconut oil, for vegan)
- 2 tablespoons maple sugar or coconut sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup almond flour
- 1 tablespoon tapioca flour or arrowroot
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 Tablespoons dark chocolate chips dairy free
Instructions
-
Combine the flaxseed meal and water in a small bowl and set aside. Preheat your toaster oven or oven to 350°F and have an 8 oz ramekin or oven safe dish ready.**
-
Mix the melted ghee, butter or oil with the sugar and vanilla until smooth, then stir in the almond and tapioca flours, baking soda and salt, then mix in the prepared mini flax egg until a dough forms. Stir in the chocolate chips, then transfer to the ramekin, smoothing the top.
-
Bake in the preheated oven for 12-15 minutes or until the top is golden brown and the center is mostly set (a little soft is good for a gooey cookie!). Remove from the oven to a cooling rack and wait until the ramekin is cool enough to handle. Top with a scoop of coconut vanilla ice cream and a few more chocolate chips and enjoy!
Recipe Notes
*Nutrition is calculated for the entire recipe. The recipe makes 1-2 servings.
**A 6 oz ramekin will work as well. If you're not sure what size your ramekin is, fill it with water and pour the water into a measuring cup.
Nutrition
Want More Paleo + Vegan Cookie Recipes? Try One of These!
Paleo “Oatmeal” Raisin Cookies
Best Paleo + Vegan Chocolate Chip Cookies
Cranberry Orange Chewy Chocolate Chip Cookies
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I made this tonight and it was absolutely delicious!
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So perfectly delicious & gooey! I ate the whole thing myself..worth every bite 😄
The cake is delicious. This is a perfect dessert.
I made a couple of these for my husband’s birthday because he is not a huge cake fan and we loved them! The only reason I gave it 4 stars is because they would collapsed when I took them out of the oven. I was able to hide it with the ice cream scoop but it made it hard to put a birthday candle. Any tips to keep them from collapsing in the center would be much appreciated! I tried cooking longer and less in different batches and that didn’t seem to help.
I can’t have oats. Will another flour work?
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This was a great option for a “healthy-ish” dessert on the fly! We doubled the recipe and made two cups. I would recommend cutting back slightly on the salt (definitely make sure you don’t have a heaping portion at least) – otherwise, these perfectly hit the spot. 🙂
Oh no! I meant to to give this a 5 star. Definitely worth the time and effort!
Can I use apple sauce instead of oil/butter? This personal cake sounds delicious
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Yum! I doubled the recipe, added cacao powder, and made it in a bowl. It was so gooey yet crackly on top!