This 5-minute vegan mug cookie is the perfect sweet treat when you’re craving something chocolatey but don’t want to go through the hassle of making a batch of cookies. You can make it with simple, pantry-staple ingredients in just a few minutes in the microwave. Plus, it’s vegan, so it’s suitable for those following a plant-based diet.
Enjoy this vegan mug cookie warm and gooey, straight from the mug. It’s a quick and easy dessert that’s sure to satisfy your sweet tooth.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
To start, you’ll need to mix together some ground flaxseed and water to create a flax egg. This will help bind the ingredients together and give the mug cookie some structure. Next, you’ll add some melted coconut oil, maple syrup, and vanilla extract to a microwave-safe mug. These ingredients will provide moisture and sweetness to the cookie.
- Egg Substitute — Let’s keep this vegan by using either a flax egg or a chia egg.
- Fat — Using vegan butter gives these mug cookies texture.
- Sugar — Using brown sugar adds the most flavor and moisture.
- Vanilla — A bit of vanilla extract adds flavor.
- Vinegar — Adding a bit of apple cider vinegar makes these mug cookies light and fluffy.
- Flour — You’ll need half a cup of flour. You can use all-purpose, whole wheat, or gluten-free flour.
- Leavener — A bit of baking powder is all you need.
- Salt — this is optional, but a bit of salt enhances the flavors.
- Chocolate Chips — I like adding vegan chocolate chips to the batter and saving some to add on top when they come out o the microwave.
Want to know how to make vegan mug cookies? See the full printable recipe below!
Why This Recipe is a Winner
- SINGLE SERVING — Want a cookie just for you? This recipe is made in single servings, or you can share it with your favorite someone!
- EASY — Make mug cookies in the microwave in minutes!
- FAVORITE — Return to this recipe time and time again for a tasty, delicious dessert!
If you overcook the mug cookie, it can cause them to be rubbery or chewy. Adding too much baking powder can also cause an overly chewy texture.
To freeze mug cookies, let them cool in the mug. Pop them out of the mug and transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months.
Here are some favorite add-ins for your vegan chocolate chip mug cookies:
- Chocolate chips — Add your favorite chocolate chips, like vegan milk chocolate chips or even vegan white chocolate chips, for a change of pace.
- Nuts — Chopped nuts add texture and flavor. You can use chopped pecans or chopped peanuts.
- Peanut butter — Mix up half of the vegan butter with peanut butter for an infusion of peanut butter flavor.
- Almond butter — Allergic to peanut butter? Use almond butter instead!
Cover any leftover cookie mugs and refrigerate for up to 5 days. You can freeze it for up to 2 months. To serve, reheat them in a microwave a few seconds at a time until heated through.
- 1 flax egg
- 2 tablespoons vegan butter
- 2 tablespoons brown sugar, packed
- ½ teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup flour (all-purpose, whole wheat, or gluten-free flour)
- ¼ teaspoon baking powder (heaping)
- pinch salt (optional)
- 2 tablespoons dairy-free chocolate chips
- Toppings: Chocolate chips, peanut butter, almond butter, etc.
- In a mug whisk together the flax egg (ground flaxseed and water). Add the vegan butter and microwave for 30 seconds to melt the better. Stir to combine.
- Add the brown sugar, vanilla, and vinegar. Stir until well combined.
- Add the flour, baking powder, and salt to the mug. Stir until well combined. Stir in the chocolate chips.
- Microwave the mug cookie on high for 1 minute and 30 seconds. See notes below for different microwave strengths and cooking time.
(The products above contain sponsored links to products we use and recommend)
microwave Cooking TipsThe power of your microwave has a big impact on the amount of cooking time required for your mug cookie. Most microwaves fall between 800 and 1200 watts. Here’s how to make this mug cookie based on your microwave:
- Cook for 60 Seconds — Many mug cookies will be done at this point, especially if your microwave falls within the average of 800 to 1200 watts.
- Check for Doneness — If your cookie has a little dome, or you can press your finger gently on the top, and it springs back, your mug cookie is done.
- If you need to Cook it Some More — If your mug cookie is not entirely done after 60 seconds, cook it for an additional 15 seconds. Recheck it and repeat until it’s done.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.