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The ultimate single serving gluten-free mug cookie that tastes like an ooey-gooey chocolate chip cookie and cooks in 40 seconds in the microwave! Made with almond flour and naturally Dairy-free, Gluten-free, Grain-free, and Paleo.
This gluten-free cookie in a mug recipe is my go-to when I’m craving a melty gooey cookie. Especially when I want a warm soft chocolate chip cookie ASAP, but I don’t feel like baking, and I only want one cookie. It is delicious, hits the spot, is easy to make, and it is made with healthier-for-you ingredients like almond flour and coconut sugar.
If you love single serving recipes, try my molten chocolate espresso lava cakes or my pumpkin chocolate chip cookie in a mug. So good!
Table of Contents
Why this recipe is great
- It’s the perfect recipe when you want a cookie but no one else does.
- You can have a cookie without going through the whole process of baking.
- You can have a cookie ready in a matter of minutes.
- It is great for those following a gluten-free, dairy-free, or Paleo diet.
Recipe ingredients
- Coconut sugar- You could also use maple sugar here, but I find coconut sugar is easier to find and I always have it on hand.
- Olive oil– You could use alternative oils here, but I love baked goods made with extra light olive oil.
- Vanilla extract– this adds nice flavor to the cookie.
- Egg yolk– Make sure to only use the egg yolk in this recipe. There is too much water in the egg white, which throws the balance of the ingredients off, and results in a cookie that is too wet and doesn’t have a cookie texture.
- Almond flour– using blanched almond flour works best because it is more refined in texture.
- Tapioca flour– You can also use arrowroot flour here at a 1:1 ratio.
- Chocolate chips– You can use any that work for you. Semi-sweet work great. Hu chocolate chips are dairy-free and Paleo. Enjoy life chocolate chips are dairy-free and gluten-free.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Make the cookie batter.
Add the coconut sugar and olive oil to the ramekin or mug and mix. Then, add the vanilla and egg yolk and mix again. Add the almond flour and tapioca flour and mix until the cookie batter forms.
Step 2: Fold in the chocolate chips.
Step 3: Cook in the microwave for 40 seconds.
Step 4: Dig in!
Expert tips
- Make sure your mug is microwave proof! This is so so important.
- You would be surprised how many mugs claim to be microwave proof but are not! I have learned this the hard way.
- Basically, if your mug gets very hot when you are trying to cook this cookie, then the heat isn’t going to your batter, it is going to your mug and your cookie won’t cook. It will still look like batter after 40 seconds and you’ll be left with a very hot mug and an undercooked cookie.
- You’ll know your mug is really microwave proof if the mug itself stays relatively cool after cooking in the microwave, but the batter gets hot enough to turn into a cookie.
- This article on how to tell if something is microwave safe is very helpful!
- Make sure to only microwave the cookie for only 40 seconds. It keeps cooking once it comes out and 40 seconds is plenty.
- The cookie will look a little spongy and shouldn’t feel wet when you touch it.
- Basically this cookie should be similar to a soft, gooey cookie that just came out of the oven.
- I highly recommend serving this mug cookie with ice-cream on top but the choice is yours!
Other chocolate chip cookie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Mug Cookie (Paleo, Dairy-free)
Ingredients
- 2 Tablespoons coconut sugar
- 1 Tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 2 Tablespoons almond flour
- 1 Tablespoon tapioca flour , (or arrowroot flour)
- 2 Tablespoons chocolate chips
Instructions
- In a microwave safe mug or ramekin, add the coconut sugar and olive oil and mix with a fork.
- Add the vanilla extract and egg yolk and mix again.
- Add the almond flour and tapioca flour and mix. The mixture will be thick.
- Mix in the chocolate chips.
- Microwave for 40 seconds. ( Only do 40 seconds because it keeps cooking once you take it out of the microwave)
- Serve as is or with ice-cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i absolutely love your cookie recipes and this one was just as amazing! this is definitely a new favorite
Very happy to hear that!! I make this often 🙂
Will be making this soon i love chocolate sooooooooooooo much perfect for my birthday on 19 September and snacks at home while i work on computer and phone after this i will be taking a break from commenting on your recipes until my birthday on 19 September will dm you if i make this and let you know how it goes Thanks Ramya
Yes please let me know!