Indulge your sweet tooth with a vegan mug cookie! This delicious dessert is perfect for plant-based foodies craving a warm, gooey and satisfying cookie without the fuss of baking an entire batch.
Within minutes, you'll have a delightful single-serving cookie that's perfect for satisfying your cravings. Just mix ingredients directly the in a mug, microwave and eat – it’s that easy!
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Vegan Mug Cookie Ingredients
To create a classic chocolate chip cookie in the microwave, start by gathering the following ingredients:
- Vegan Margarine: Margarine brings richness and a buttery flavor to the cookie. It provides the fat content necessary for a moist and tender texture. You can use vegan butter, if it’s softened to room temperature.
- Brown Sugar: Brown sugar adds sweetness and depth of flavor. It also helps create a soft and chewy cookie.
- Plant-Based Milk: Plant milk, such as soy or oat milk, provides the liquid to bring your cookie batter together while also creating a subtle creaminess.
- Vanilla Extract: Vanilla extract infuses the cookie with a delightful aroma and flavor while complementing the rich flavor of brown sugar and chocolate chips.
- Salt: A pinch of salt balances the sweetness and enhances other flavors, intensifying the taste of the cookie and providing a well-rounded and satisfying flavor profile. If you’re a fan of salty-sweet, top the cookie with a pinch of flaky salt before microwaving!
- All-Purpose Flour: All-purpose flour forms the foundation of the cookie. It contributes a desirable chewiness and texture while ensuring the cookie holds its shape when microwaving.
- Vegan Chocolate Chips: Chocolate is the featured add-in for this cookie, providing irresistible bursts of melted chocolatey goodness to each bite. Use mini-chocolate chips for best results. Many semi-sweet or dark chocolate chips are vegan-friendly.
How to Make Vegan Microwave Cookies
In just a few simple steps you’ll be enjoying your chocolate chip cookie! Mix you ingredients in a mug, then let your microwave do the rest of the work; it’s that simple.
Step 1: Mix Liquid Ingredients
Start by adding the vegan margarine and brown sugar to a large mug or small bowl/ramekin. I prefer a small, wide bowl so that the final shape is more like an actual cookie. This choice also helps it cook more evenly!
Mix these two ingredients thoroughly until your sugar is well incorporated into the margarine.
Next, pour in the plant-based milk, add the vanilla extract and a pinch of salt. Stir the mixture together until everything is combined.
The mixture will not become completely smooth at this point, and that's okay.
Step 2: Add Dry Ingredients
Now, add all-purpose flour and vegan chocolate chips to the liquid ingredients.
Stir everything together until you achieve an even mix, ensuring there are no clumps of flour, especially at the bottom of the mug. The batter will have a typical cookie batter consistency - thick and irresistible!
Step 3: Microwave and Serve
Time to turn your batter into an edible cookie! Place the mug into your microwave and cook on full power for approximately 1 minute and 10 seconds. Keep an eye on it—the top of the cookie should appear cooked and no longer doughy.
Once done, carefully remove the mug from the microwave because it will be very hot! Let it rest for at least 1 minute; this resting time ensures the cookie sets and cooks through to the middle.
Vegan Mug Cookie Variations
In this recipe I’ve created a classic chocolate chip cookie where chocolate chips are the main flavor booster. However, you can be as creative as you want using other tasty add-ins!
Some other types of microwave cookies you could make with a few small tweaks include:
- Naturally Nutty: Add a tablespoon of chopped nuts such as almonds, walnuts, or pecans for a delightful crunch and extra flavor.
- Fruity Favorite: Mix in some dried fruits like cranberries, raisins, or chopped apricots to add a sweet and tangy twist.
- Satisfying Cinnamon: Sprinkle a pinch of ground cinnamon into the batter for a warm and comforting flavor.
- Coconut Chocolate: Stir in some shredded coconut and extra vegan chocolate chips for a tropical twist on your classic cookie.
Mug desserts are full of endless possibilities! If you’re interested in adding more mug dessert recipes into your repertoire, feel free to check out my mug cakes, including:
If you loved this recipe, you may also be interested in two other cookie recipes I've created recipes for, including:
How to Store Microwave Cookie Leftovers
If, by some miracle, you have any leftovers, you can store them for later! Simply let the cookie cool completely, then wrap the top of your mug or small bowl in plastic wrap.
Refrigerate it and your cookie will stay fresh for a day or two. When you’re ready to eat it again, just pop it in the microwave for a few seconds to warm it up.
If you make this recipe, please rate and comment below to help others benefit from your experience!
Vegan Mug Cookie (Chocolate Chip)
Equipment
- Large mug (or small microwave-safe bowl/ramekin)
- Measuring spoons
Ingredients
- 1 tablespoon vegan margarine (15 grams)
- 1 ½ tablespoons brown sugar (22 grams)
- 1 tablespoons plant-based milk , I use soy (15 grams)
- ¼ teaspoon vanilla extract
- 1 pinch salt (about ⅛ teaspoon)
- 3 ½ tablespoons all-purpose flour (35 grams)
- 1 ½ tablespoons vegan chocolate chips (15 grams)
Instructions
Step 1: Mix Liquid Ingredients
- Add vegan margarine and brown sugar to a large mug or small bowl/ramekin.
- Mix until your sugar is well incorporated into the margarine.
- Next, add plant-based milk, vanilla extract and a pinch of salt. Stir to combine (this mixture will not become smooth).
Step 2: Add Dry Ingredients
- Add flour and chocolate chips to the liquid ingredients.
- Stir until everything is evenly mixed and there’s no clumps of flour (especially at the bottom of the mug). The batter will be thick like a typical cookie batter.
Step 3: Microwave and Serve
- Microwave the cookie for about 1 minute and 10 seconds. The top of your cookie should look cooked (and not like dough anymore).
- Let the cookie sit for at least 1 minute once out of the microwave before serving. The cookie needs time to set and finish cooking inside. The cookie will be very hot (even after sitting for a few minutes) so be careful!
Video
Notes
Nutrition
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.
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