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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!
- 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.
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.
- 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.
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!
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.
- 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.