This Chocolate Chip Cookie in a Mug is the perfect quick treat when you want something comforting and delicious right away — a crisp edge with a warm, gooey center. It’s oil-free, refined sugar-free, nut-free and can be adapted to be vegan and gluten-free.
All you need to make a cookie in a mug:
Banana – Ripe banana adds moisture and structure so you can skip oil and eggs, and it brings natural sweetness too. If you prefer, you can substitute with applesauce or yogurt for a similar texture.
Maple syrup – A liquid sweetener that blends easily. Agave or honey work equally well if you prefer.
Milk – Use dairy or any plant-based milk to keep this recipe dairy-free or vegan.
Self-raising flour – This gives lift and a tender crumb. Swap with oat flour or plain flour plus 1/2 tsp baking powder if needed; the texture will be slightly different. Gluten-free flour blends can be used as a direct substitute.
Vanilla protein powder – Optional, but a great way to boost the protein content and turn this into a more filling snack. If you don’t use protein powder, add a little extra flour to achieve the correct consistency.
Chocolate chips – Optional but highly recommended for maximum enjoyment.
Baker’s Tips
- Mug cookies and mug cakes are forgiving and quick to make. Mix directly in the mug or combine ingredients in a bowl and then transfer to a greased mug or heatproof ramekin.
- Swap the chocolate chips for chopped nuts, dried fruit or a spoonful of nut butter for a different flavour profile.
- If you prefer a fully set centre rather than gooey, increase the cook time slightly. Microwaves and ovens vary, so check early and adjust as needed.
- Use a mug that is safe for your chosen cooking method — microwavable for microwave cooking or ovenproof if baking in the oven.
How to store a cookie in a mug
This single-serve recipe is best enjoyed fresh, but you can prepare it ahead. Once cooled, cover the mug or bowl with foil or a lid and refrigerate until ready to eat. Reheat briefly in the microwave to regain the gooey texture, or enjoy cold if preferred. For an indulgent finish, serve warm with a scoop of ice cream or a drizzle of extra syrup.
You may also enjoy these single-serve recipes:
- Single-Serve Tiramisu
- Single-Serve Cinnamon Roll
- Buckwheat Pancakes
BAKING IN GRAMS
All recipes here are tested multiple times until they reach a reliable result. The goal is to create simple, clear recipes that anyone can follow, even if you’re new to baking.
Measuring ingredients by weight delivers the most consistent results. A kitchen scale is an inexpensive tool that can greatly improve your baking. For example, a cup of flour can vary widely between cooks, but weighing ingredients removes that uncertainty.
If you do not yet own a kitchen scale, there are ingredient weight charts available that can help convert volume measurements to weight as a guideline.
Now — dust off your apron and get baking! X
Cookie in a Mug
Ingredients
- 1/2 Banana (50–60 g)
- 1 tbsp Maple Syrup (or agave/honey)
- 100 g Milk (dairy or plant-based)
- 50 g Self-Raising Flour (see notes)
- 30 g Vanilla Protein Powder (optional — or use more flour)
- Pinch of salt
- 20 g Chocolate Chips (or more)
Instructions
- If using the oven, preheat to 200°C (180°C fan / 390°F). Skip this step for microwave cooking.
- Mash the banana in a heatproof bowl or directly in the mug until smooth.
- Stir in the maple syrup and milk until fully combined.
- Add the flour, protein powder (if using) and a pinch of salt. Mix until a thick batter forms.
- Fold in the chocolate chips, reserving a few to sprinkle on top.
- Bake in the oven for about 15 minutes, or microwave for 1.5–2 minutes, checking for doneness. For a less gooey centre, cook a little longer.
Notes
- Self-raising flour can be replaced with plain flour plus 1/2 tsp baking powder, or with oat flour. Texture will vary slightly depending on the flour used.
Nutrition note: The provided nutritional values are an estimate and refer to the cookie in a mug without chocolate chips. Values will vary depending on brand and exact ingredients used.
Nutrition
Keyword
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