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4.50 from 2 votes

Chocolate Chip Cookie Gluten-free Mug Cake

When the sweet cravings hit, look no further than this chocolate chip cookie gluten-free mug cake recipe! It's like a single serve piece of cake that's made in the microwave in just minutes! It's soft and fluffy and requires little to no time and equipment to whip up. Add a scoop of ice cream and garnish with toppings and dig in!
Prep Time4 minutes
Cook Time1 minute
Total Time5 minutes
Course: Cakes
Cuisine: American
Keyword: dairy-free mug cake, gluten-free mug cake, paleo mug cake
Servings: 2 Mug Cakes
Calories: 241kcal

Ingredients

Instructions

  • In a bowl, whisk together the egg, coconut sugar, coconut oil, and vanilla until well mixed.
  • Mix in the almond flour and baking powder until no flour clumps remain.
  • Fold the mini chocolate chips into the batter.
  • Grease two small ramekins or mugs with coconut oil and pour the batter evenly into each dish.
  • Microwave for 60 seconds. Allow the dish to cool down a bit before removing from the microwave.
  • Top with a scoop of ice cream, if desired, sprinkle Purely Elizabeth Vanilla Chocolate Chip Granola over top, and dig in!

Notes

Almond flour substitute : If needed, substitute the almond flour with cassava flour.
Egg substitute : Although I have not tried it, a flax egg will probably be the best substitute for the egg in this recipe.
Storing : I don't recommend storing these small treats. These gluten-free mug cakes are best served warm, right outta the microwave! They also take no time to make (like under 5 minutes) so if you're looking to prepare them ahead of time, I would simply pull out all of the ingredients so they're ready to go when it's mug cake time!

Nutrition

Calories: 241kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 162mg | Potassium: 32mg | Fiber: 2g | Sugar: 9g | Vitamin A: 119IU | Calcium: 110mg | Iron: 1mg