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Make a Chocolate Chip Cookie in a Mug the next time you’re in the mood for a cookie but don’t feel like whipping up a big batch! These tender, chocolatey gluten free cookies will satisfy any cookie craving without a lot of effort.
This super easy chocolate chip mug cookie for two produces just two soft and chewy chocolate chip cookies that will satisfy a chocolate chip cookie craving without having to bake a huge batch of cookies. A blend of whole grain, gluten-free oat flour and almond meal forms the base of these buttery, tender cookies loaded with dark chocolate. Go ahead and share or keep these cookies just for yourself!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
These small batch chocolate chip cookies in a mug (or, ramekin) are adorable and exactly right for a small, sweet bite. They need just 5 minutes of prep time and are so soft and delectable. Here’s why you’ll love this recipe:
- An easy gluten-free recipe. You can make the oat flour needed for this recipe yourself in your blender or food processor or you can pick up a package at the store. Look for the certified gluten-free label on the oats if you are very sensitive to gluten.
- Just the right amount. When you want a freshly baked cookie but don’t need two dozen, this is just the recipe you’ll need. It gives you that cookie hit without being overwhelming.
- That chocolate chip cookie taste. We all know the familiar taste of chocolate chip cookies, and these gluten free cookies have it! No need to invest the time and ingredients in 2 dozen cookies, these cute cookies are just enough.
Recipe Ingredients
I’ve outlined the ingredients for this chocolate chip mug cookie below. Don’t forget to scroll to the recipe card at the end of this post for the full ingredient amounts.
- Butter: I like unsalted butter, but salted butter is fine to use as well.
- Granulated Sugar
- Brown Sugar: Light or dark brown sugar is fine.
- Egg: Use a large egg for these cookies.
- Vanilla: Pure vanilla extract gives the best flavor.
- Salt
- Baking Powder
- Almond Meal: You can use almond flour or almond meal.
- Oat Flour: Choose certified gluten-free oat flour if needed, or make your own.
- Semisweet Chocolate Chips
Made simply with almond meal and oat flour (just oatmeal ground to a powder), these cookies are baked in ramekins to make two individual desserts. All you have to do is stir together the ingredients. Check out how to make these below. Find detailed instructions in the recipe card lower down.
- Prepare. Preheat the oven and have two ramekins ready.
- Make dough. Whisk together butter, sugars, egg, and vanilla.
- Add dry ingredients. Whisk in the salt, baking powder, almond meal, and oat flour.
- Blend. Whisk to make a smooth batter.
- Assemble. Divide the batter between the two ramekins and sprinkle with chocolate.
- Bake. Place in the oven and bake until the tops are golden brown.
Tips & Variations
You’ll find the mixture to be more like a batter than a dough, which is why you sprinkle the chocolate chips over the top instead of mixing them in to keep them from settling to the bottom.
- Use a whisk. I love this recipe because you won’t need to bring out the stand mixer or a hand mixer! All you need is a small whisk to blend the batter.
- Place the ramekins on a baking sheet. To avoid any potential spillover, place the ramekins on a baking sheet before you put them in the oven.
- Bake ahead. If you wish, you make the cookies in advance and store them in the freezer for another time. I’ve detailed how to do that below. They will stay soft and tender even after being defrosted.
- Make your oat flour. To easily make oat flour, place the oats in a blender or food processor and blend until a fine powder forms. I like to make more than I need to ensure I have enough for a recipe. You can store leftover oat flour in an airtight container in a dark place for up to 2 months.
- Try different chocolate. Semisweet chocolate chips are the classic choice for chocolate chip cookies, but you can try different chocolate! I love adding milk chocolate chips, mini chocolate chips, or even Reeses pieces or mini M&Ms.
- Add nuts. Sprinkle a few chopped walnuts or almonds on top of the cookie dough when you add the chocolate chips for a bit of crunch.
Proper Storage
You will probably not have leftovers hanging around because you’ll eat these up quickly! But if you do have a little leftover, here’s how to store it:
- Fridge – Remove any leftover cookie from the ramekin and wrap it in plastic wrap, or leave the cookie in the ramekin and cover it with foil or plastic wrap. Store the cookies in the fridge for up to 3 days.
- Freezer – Scoop the cooled cookie out of the ramekin and wrap it tightly in plastic wrap, then a layer of foil, and store it in the fridge for up to 3 months. Defrost the cookie in the fridge before eating, or you can eat it straight from the freezer like I did!
Serving Suggestions
These cookies are incredible soon after they come out of the oven while they’re still warm, although they stay nice and soft so you don’t have to eat them immediately. I love them topped with ice cream or happily eat them plain. Here are a few ways to serve these chocolate chip mug cookies:
- With ice cream. Serve chocolate chip cookies in a mug warm and topped with a big scoop of homemade ice cream! Try my No Churn Chocolate Chip Ice Cream, Chocolate Chip Mint Ice Cream No-Churn Reese’s Ice Cream, or gluten free Cookie Dough No-Churn Ice Cream recipes!
- Add whipped cream. Top cookies with a dollop of homemade or store-bought whipped cream for a little extra sweetness.
- A drizzle of chocolate sauce. Finish your cookies with a silky spoonful of chocolate sauce! My 5-Minute Bailey’s Chocolate Sauce or easy Homemade Hot Fudge Sauce are perfect options.
- Use as a sundae base. You can make a chocolate chip cookie in a mug sundae! Top the cookie with ice cream, whipped cream, a drizzle of chocolate or caramel sauce, and a few toasted nuts.
Ingredients
- 2 tablespoons unsalted butter melted
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1 egg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoons almond meal
- ¼ cup oat flour , certified gluten free, if needed (see Note)
- ¼ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F degrees. Have two 6-ounce ceramic ramekins ready.
- Whisk together butter and both sugars and vanilla for at least 1 minute.
- Whisk in the egg, and vanilla, then the salt, baking powder, almond meal, and oat flour.
- Divide the batter between the two ramekins.
- Divide the chocolate chips between the ramekins, sprinkling on top of the batter.
- Bake 16-20 minutes or until the top is golden brown.
- Let cool for a few minutes before serving.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
Can regular I bleached white flour be used for those of us who are not sensitive to gluten?
I am not sure as I have never tested it that way.
Substitute quinoa flour for oat flour, I have done this with a lot of recipes very successfully.
That’s a great idea, Helen!
Any chance unsweetened apple sauce and some cinnamon could substitute for the sugars?
I’m sure that you could substitute them, Hara, but unfortunately, I don’t know what amounts to offer you, as I haven’t tried making the recipe that way. If you’re able to figure it out, I’d love to hear about the substitutions!
Can coconut oil be successfully substituted for the butter?
Hi Charlene! I’ve never tried substituting coconut oil for butter in this recipe so I can’t tell you for sure if they’ll turn out well or not. My only concern is that coconut oil absorbs moisture, so if anything, the cookies may be a bit dry. I’d love to hear back from you with your results if you try it!
I know I’m a year late on this recipe, but I have to say I’m really disappointed in it (or at least, the basic concept of it– I’m not able to make it). I so hate to be the Debbie Downer of chocolate chip cookies but I have to point something out… this recipe isn’t gluten free.
I have Celiac and was so, so excited when I saw the title of the recipe when I was browsing another recipe on the site.
But then I looked at the ingredients and saw oat flour.
Commercial oats are rarely gluten-free, so grinding them into flour isn’t the best idea for gluten-free flour. (Although oats themselves are technically gluten-free, they are commercially processed with wheat, barley, and/or rye.)
Even certified gluten-free oats aren’t tolerated by a lot of Celiacs, because the proteins in the oats are similar to gluten and so a lot of people can’t digest them.
If any has tried or does try this recipe with a gluten-free substitute for the oat flour (someone else suggested coconut flour), I’d really love to hear about it. Because I really, really could use a deep-dish chocolate chip cookie recipe for my arsenal.
I am sorry to hear that. I do know that about oats, I just inadvertently didn’t note in the recipe that one would need to use certified gluten free oats. However, since there are people, like me, who have to follow a gluten-free diet but can tolerate oats, I would like for them to know that this is an option for them. In another recipe, I used oat flour in place of sweet sorghum flour, so perhaps sorghum flour is an option.
Could you substitute Coconut Flour for the Oat Flour?
I have not worked a lot with coconut flour, but I do know you usually don’t need as much. But I bet it is worth a shot! Let me know if you try it.
Yummy! I love gluten free recipes and chocolate! I’d love for you to share this with us at Sewlicious Home Decor! http://sewlicioushomedecor.com/saturday-showlicious-craft-recipe-showcase-3
Marti
Thank you!
So glad I found this recipe! My mom is Gluten Free and LOVES Chocolate Chip Cookies… These look heavenly and not dry at all! I’m going to surprise her with a batch of these this weekend! Thanks!
They are totally soft and gooey! Hope she enjoys them!
Saw these on the link party. Can’t wait to try these!
Enjoy! They are awesome!
Haha glad I could be an inspiration to you 🙂
Well, I think even the gluten free folks need to experience your awesomeness!
This cookie looks absolutely delicious, I love my cookies hot from the oven
That’s the best way!
Stop.It! Those look and sound so amazingly delicious. I am not a baker either, so I love the imperfections!
All that matters is that it tastes good, right?!
This is brilliant! completely and totally DELICIOUS and perfect for peoples who are doing the no gluten thang!
You know what, even if you eat gluten, I love the nutty flavor from the almond and oats!
oh yeah, me too!!