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mug cookie vegan in a white mug with melted chocolate, coconut ice cream, and peanut butter drizzle
Isabella

Mug Cookie Vegan: 3-Minute Recipe For Sweet Cravings

5 from 4 votes
A single-serving, microwave-ready vegan cookie with a gooey center and crispy edges—ready in 3 minutes!
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Prep Time 2 minutes
Cook Time 1 minute
0 minutes
Total Time 3 minutes
Servings: 1
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp coconut oil melted; or vegan butter/applesauce
  • 2 tbsp brown sugar or maple syrup*
  • 1 tbsp almond milk or any plant-based milk
  • ¼ tsp vanilla extract
  • 4 tbsp all-purpose flour or gluten-free 1:1 blend
  • 1 tbsp vegan chocolate chips
  • Pinch of salt
  • * If using maple syrup reduce almond milk to ½ tbsp.

Equipment

  • Microwave-safe mug (12 oz recommended)
  • Small whisk or fork
  • Measuring spoons

Method
 

  1. Mix Wet Ingredients: In a mug, whisk coconut oil, sugar, almond milk, and vanilla until smooth.
  2. Add Dry Ingredients: Stir in flour, salt, and chocolate chips until just combined (lumps are okay!).
  3. Microwave: Cook on high for 60 seconds. Add 10-second bursts if needed for desired gooeyness.
  4. Cool & Serve: Let sit 1 minute. Top with vegan ice cream or eat straight from the mug!

Video

Notes

Substitutions: Use gluten-free flour, swap chocolate chips for nuts, or try peanut butter swirls.
Storage: Best eaten fresh, but leftovers can be covered and kept at room temperature for 1 day.
Pro Tip: For extra decadence, add a scoop of coconut milk ice cream while the cookie is warm!
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