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Dessert in 3 minutes! A mix between a chewy dense chocolate chip cookie and moist cake
Do you guys realize by now I absolutely love cookies? Chocolate chip cookies to be exact. It’s my go-to dessert and I love trying all vegan chocolate chip cookies whenever I go to new bakeries/restaurants.
Things I’ve learned:
Dry cookies=no. A big nope from me. I know some people love crunchy cookies but, not my style.
Dense chocolatey cookies=yes. So much yes. I love a cookie that’s thick, dense, soft and ridiculously chocolatey.
So, the other night I was craving cookies like woah but I was way too tired to make an entire batch. Plus, I knew if I made an entire batch I would have most likely eaten half of it. *lightbulb moment* mug cake cookie!
The rest is history. This mug cake has all the feels of a moist cake (seriously who wants dry cake? No one) and all the tastes of a delicious chocolate chip cookies with the softness and denseness I love while still acting like a fluffy cake. Is this even making any sense? It’s just superb, that’s all that matters!
How to Make Chocolate Chip Cookie Mug Cake
Start by adding your milk and coconut oil to a mug. If your milk is really cold, you’ll have to microwave your milk and oil to ensure it mixes properly, about 7 seconds. You don’t want it too hot just warm enough to mix.
Next, add coconut sugar and vanilla then stir.
Next, add all your dry ingredients: oat flour, salt, baking powder, baking soda. Stir.
Fold in chocolate chips, adding some extra on top.
Microwave for about 55 seconds-1 minute (see notes). I do 1 minute and it turns out perfectly.
You don’t want to microwave this for too long or it will get dry (bleh!!) so be sure to check on it at the 55 second mark and go an extra 5 or so seconds until done.
Chocolate Chip Cookie Mug Cake
Vegan• Gluten-Free• No Refined Sugar • No Refined Flour Makes 1 serving
Ingredients:1 tbsp coconut oil, melted 2 & 1/2 tbsp plant-based milk (I use unsweetened oat)1/2 tsp vanilla extract 2 tbsp coconut sugar 5 tbsp oat flour 1/2 tsp baking powder1/8 tsp baking soda 1/8 tsp salt1 & 1/2 tbsp chocolate chips plus more for on top
Instructions:
- Add milk and coconut oil to a mug. If oil starts solidifying, microwave for about 7 seconds and stir well. This is important!*
- Next, add vanilla and coconut sugar. Stir.
- Next, add all of your dry ingredients.
- Fold in chocolate chips with extra on top.
- Microwave for 55 seconds-1 minute.** see notes
Notes:
- *It’s important to make sure your coconut oil doesn’t solidify in the milk and if it does, be sure to microwave it for about 5-7 seconds until it mixes well.
- **All microwaves vary!!! Mine is 1800w so adjust accordingly!
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