Next time you are looking for a 5-min speedy and delicious treat, then you should give this vegan chocolate chip cookie in a mug a try! All you will need is a handful of pantry staples, a microwave, a mug and a few minutes! So simple, yet this sweet, chewy and gooey cookie is highly addictive.
To a mug or small ramequin, add the coconut oil and melt using the microwave (30-60 seconds). Then, add the plant-based milk, vanilla extract and brown sugar. Stir to combine.
Add the flour and salt, then stir until there are no dry pockets of flour anymore. Stir in the chocolate chips and then use the back of a spoon to even out the top surface.
Cook in the microwave for 40-60 seconds. The cooking time will depend on how thick your cookie is (or the size of your mug) and your microwave's strength. You can start with 40 seconds and cook 10 seconds extra if needed until done. The cookie is done when the edges are set but the middle still looks soft and slightly underdone.
Let the mug cookie rest for 2 minutes before enjoying it (it will finish up cooking during that time).
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Notes
You can use different sizes of microwave-safe dishes to make this recipe. I used an 8 oz ramequin, which worked out well. If your dish is narrower, then you will end up with a thicker cookie, meaning that you might need to cook it for a little longer. I cooked mine for 45 seconds. I recommend you check out the blog post for more tips!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.