Chocolate Chip Cookie Mug Cake
There have been so many recipes floating around for mug cakes. I had been making a chocolate one, but I got tired of so much chocolate, so I decided to make my own recipe for chocolate chip cookie cake. It tastes like a cookie. It tastes like a cake. And, it only takes about 2 minutes to make.
3 tablespoons gluten-free flour blend (I used Karina’s mix at the Gluten-Free Goddess. You could also just use any flour of your choosing, and I think it would turn out pretty similar.)
2 tablespoons brown sugar
1/4 teaspoon baking powder (I made my own allergen friendly baking powder by mixing baking soda with cream of tarter.)
2 tablespoons dairy-free milk (You can add more if it’s too thick after you stir it.)
1 tablespoon melted ghee, melted butter, or melted coconut oil
1 tablespoon almond butter (or another nut butter)
1 tablespoon chocolate chips
- Mix flour, sugar, and baking powder thoroughly in a microwave safe mug.
- Add in oil and milk and mix.
- Add in almond butter and mix.
- Add in chocolate chips and mix.
- Microwave for about 40 seconds.
The microwave time will vary, and may be trial and error for you. The cookie cake should come out somewhat cake-like on the inside, and nice and gooey on top and around the edges. The chocolate chips will melt slightly throughout your mug. Yum!