Vegan Mug Cookie (Chocolate Chip)

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Hey Internet, you deserve a cookie. Only thing is, you have to make it yourself. Luckily though, it takes just a few minutes to make!

If you’re new here, there’s something you should know about me: I love easy recipes, especially desserts!

I’m also not the most confident baker. So easy mug desserts like my vegan mug brownie, vegan protein mug cake, and vegan vanilla mug cake are reliable go-to options when my husband or I need a sweet treat.

This vegan mug cookie is a great idea, but it’s even better in practice. All you need is a few minutes, simple pantry ingredients, and a spoon to make this delicious vegan no bake dessert.

This specific recipe is for a vegan chocolate chip mug cookie, because chocolate chip is the quintessential cookie! But you could modify the recipe to make whatever flavor of vegan microwave cookie you like.

But Liz, you might say, is this even really a cookie? Isn’t it more like a vegan cookie mug cake?

It’s true, the texture of this dessert is a little closer to cake than your typical cookie. That’s because the microwave is kind of steam cooking our cookie, rather than the oven which heats the cookie quite differently.

However, I’ve tinkered with this recipe and made it SO many times (a delicious “problem” to have anyway) to get it to have more of that chewy cookie texture that’s just delicious.

I also believe that you’ll find this recipe so delicious and so easy that you won’t care if it’s a cookie or a cake or even a casserole (just kidding)! It’s just awesome.

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Why This Recipe Works

The trick to getting this vegan mug cookie to actually taste like a cookie is the balance. I noticed that the more dough-like (and less like batter) my uncooked cookie got, the much better texture it had when cooked.

I’ve taken all the guesswork out of it for you, and all you have to do is follow my recipe.

Of course, I understand you may want to change some of the ingredients—please be aware that this may affect the outcome of the cookie.

I did however try a lot of combinations. While some were more like a vegan cookie mug cake and less of a vegan cookie in a mug, they were ALL delicious.

Like most vegan cookie recipes, this one uses a little cane sugar, a little brown sugar, vegan egg replacer, some vegan butter, flour, vanilla extract, and salt. The amounts and ratios are important.

I do provide substitutions but I do urge you to try and keep the proportions the same. I also find that certain substitutions behave differently.

The egg replacer is a perfect example of this. I use Bob’s Red Mill Egg Replacer for this recipe (specifically HALF of 1 serving) to keep the mixture dryer.

If substituting a flax egg (you’d use half in this recipe—so ½ tablespoon ground flaxseed mixed with 1 tablespoon of water and left in the fridge for 10 minutes to gel), this is a bit of a wetter egg replacement and will result in a softer vegan microwave cookie.

That doesn’t mean it’s less delicious… just a different texture and something to be aware of.

Also I wanted to point out that just because I’m calling this a vegan chocolate chip cookie in a mug, that doesn’t mean you also can’t use a microwave safe bowl or a ramekin.

In fact, I will also provide instructions for making this cookie in a ramekin in the oven if you don’t have a microwave. It takes a little longer but it is still delicious.

Actually, I'd say that the oven version is even more cookie-like, as it gets a somewhat crispy browned top. But it takes 18 minutes to bake and the microwave version takes 45 second. Choose your own adventure!

Ingredients and Substitutions

• 1 tablespoon unsalted vegan butter: Just one little tablespoon of vegan butter is perfect here. You may substitute coconut oil. If you want an oil-free cookie: substitute 1 tablespoon mashed banana or unsweetened applesauce or nut butter of choice. Keep in mind this will yield a softer vegan mug cookie but still delicious.
• 1 tablespoon packed organic brown sugar: Dark brown sugar is best for this. I mention organic because (at least in the United States where I live), nonorganic sugar is sometimes filtered with animal bone char, making it not vegan. There are a few brands who do not do this. They will indicate vegan on the packaging in this case.
• 1 tablespoon organic cane sugar: Same story as above. The mix of the two sugars is important for the cookie texture and taste.
• ½ tablespoon Bob’s Red Mill Egg Replacer + water: I prefer to use Bob’s Red Mill Egg Replacer in all my baking. It is fast, easy, very effective, and has no taste which makes it perfect for vegan baking. Your favorite egg replacer will work. Just use the equivalent of HALF of an egg. Please note that the only other egg replacer I tested was flax. I mixed ½ tablespoon ground flaxseed with 1 tablespoon water and let it gel in the refrigerator for 10 minutes. This works, but the overall cookie is a bit softer.
• ¼ or ½ teaspoon vanilla extract: This is a matter of preference. When I was testing this recipe, I preferred ¼ teaspoon of vanilla extract for a more mild vanilla flavor, but my husband preferred ½ teaspoon. Use whichever you prefer.
• A tiny pinch of salt: A little salt is important for the flavor balance. However, the amount I used is less than ⅛ teaspoon, perhaps around half that or less. Use a tiny pinch between two fingers. Note that if you’re using salted vegan butter you may not need to add salt.
• 3 tablespoons all purpose flour: This recipe will work with all purpose gluten-free flour if needed. I have not tested any other flours so I don’t know how they would work. You’re welcome to experiment!
• 1 - 2 tablespoons dairy-free chocolate chips: At most stores I visit I’m able to find either labeled vegan chocolate chips or accidentally vegan semi sweet chocolate chips. You can also chop up a few squares of a vegan chocolate bar, or substitute cacao nibs or nuts.

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How to Make a Vegan Mug Cookie

1. Prepare your vegan egg replacer. I use Bob’s Red Mill Egg Replacer so I simply mix ½ tablespoon of the powder with 1 tablespoon of room temperature or cold water (do NOT use hot water or it can firm up too much) in a small bowl and set aside. I like to use a tiny whisk to ensure there are no clumps.
2. Start by placing your vegan butter or coconut oil in your mug or ramekin and microwave for 20-45 seconds or until fully melted.
3. Add the brown sugar and cane sugar and stir well with a tiny whisk, fork, or small spatula.
4. Add the vanilla extract, egg replacer, and salt and stir once more.
5. Now add the flour and use a small spatula to gently stir until all the flour is incorporated.
6. It wouldn’t be a vegan mug chocolate chip cookie without this step! Finally, fold in 1 or 1 + ½ tablespoons of vegan chocolate chips and sprinkle the remainder on top of the dough.
7. Microwave method: Microwave your vegan chocolate chip mug cookie for 40-50 seconds, but not more than 55 seconds. The sweet spot for my microwave was 45 seconds, but in the spirit of full disclosure, my microwave is so old it doesn’t have a turntable.
8. Oven method (this results in a crispier cookie but takes quite a bit longer): Follow steps 1-6 using an oven-safe ramekin. Place in a 350 degree Fahrenheit (177 degrees Celsius) oven and bake 14-20 minutes. The sweet spot (hah) for me was 18 minutes. It will be done when it has browned slightly around the edges and the top is matte and somewhat firm to the touch. It will take longer to cool before it is safe to eat.
9. Let cool for a few minutes and enjoy! Serve your vegan chocolate chip mug cookie with a dollop of vegan vanilla ice cream to be extra fancy, if you like.

Frequently Asked Questions

Pro Tips for Success

• Don’t be tempted to measure half-heartedly. This recipe is all about the ratios! Use standard measuring spoons.
• I offered substitutions in the ingredients and notes section of this recipe, but keep in mind I chose the ingredients I did for a reason. That reason was to create the best tasting vegan cookie in a mug. Some of the substitutions like for an oil-free option or for flax egg may make your cookie more like a vegan cookie mug cake.
• Since there’s no rising agent in this cookie, I recommend stirring well so you don’t have a weird chunk of flour or anything!
• Don’t cook the vegan mug cookie for too long or it may turn out rubbery or overbaked. Try 45 seconds and take a look. If it still looks wet, do 5 more seconds and check.
• Eat the cookie relatively soon after making. It won’t taste great if you refrigerate it and eat it later.
• Don’t eat the batter raw without cooking. There is bacteria in flour that is killed in the cooking process, but not safe to eat raw.

More Recipes Like This

I don’t consider myself an expert baker. Some days I don’t even feel competent. And then there are some days where I make vegan chocolate babka. But here are some of my favorite recipes for those who aren’t confident bakers.

• Vegan Mug Brownie
• Vegan Chocolate Bliss Balls
• Easy Vegan Chocolate Pudding
• Vegan Puppy Chow / Muddy Buddies
• Vegan Snickers Bites
• Pumpkin Pie Vegan Custard
• Vegan Coconut Balls
• Vegan Chocolate Chip Skillet Cookie
• And of course, Vegan Smores which I make in the microwave or oven so they’re delicious any time of year!

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<3 Liz

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