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 mins
Cook Time1 minute min
Total Time5 minutes mins
Course: Cakes
Cuisine: American
Keyword: dairy-free mug cake, gluten-free mug cake, paleo mug cake
Servings: 2 Mug Cakes
Calories: 241kcal
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!
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!
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