Description
A quick and healthy chocolate chip mug cookie made with almond flour and dairy-free ingredients, perfect for a single serving dessert or snack ready in just minutes.
Ingredients
Dry Ingredients
- 1/4 cup almond flour
- 1 tbsp coconut sugar (or brown sugar)
- 1/2 tsp baking powder
- A pinch of sea salt
Wet Ingredients
- 1/4 cup dairy free milk
- 3 tbsp almond butter (or your favorite nut or seed butter)
Additional
- 2 tbsp dairy free chocolate chips (divided)
Instructions
- Mix Dry Ingredients: Combine almond flour, coconut sugar, baking powder, and sea salt in a mug and stir until well blended.
- Add Wet Ingredients: Pour in dairy free milk and almond butter, then whisk with a fork until a smooth batter forms.
- Fold in Chocolate Chips: Gently fold 1½ tablespoons of the chocolate chips into the batter to distribute evenly.
- Microwave Cooking: Microwave the mixture on high for 1 minute and 30 seconds to cook the cookie through.
- Top with Remaining Chocolate: While still hot, sprinkle the remaining ½ tablespoon of chocolate chips on top so they melt into the warm cookie.
- Cool and Serve: Let the mug cookie cool for 5 minutes before enjoying to allow it to set and avoid burns.
Notes
- To make it nut-free, substitute almond flour and almond butter with oat flour and sunflower seed butter respectively.
- Microwave times may vary depending on wattage; adjust slightly if cookie is undercooked or overcooked.
- Use any plant-based milk such as oat, soy, or cashew milk to keep it dairy free.
- For a sweeter cookie, increase coconut sugar to 1.5 tablespoons.
- This recipe is designed for single serving; double ingredients and use a larger mug for more servings.
