Chocolate Chip Cookie in a Mug

5 from 3 votes
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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.

Two chocolate chip cookies in a mug, one with a spoon in it, are shown on a red napkin with a glass of milk.

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.
A spoon digs into a ramekin of chocolate chip cookie in a mug on a red background.

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
The ingredients for chocolate chip cookie in a mug are shown portioned out: melted butter, sugar, brown sugar, vanilla, egg, oat flour, almond meal, salt, baking powder, 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.

Here are a few more tips to help you make these cookies:
  • 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.
A spoon lifts out a bit of chocolate chip cookie in a mug from a white ramekin.

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!
A spoon digs into a ramekin of chocolate chip cookie in a mug on a red background.

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:

A spoon digs into a ramekin of chocolate chip cookie in a mug on a red background.
5 from 3 votes

Gluten Free Chocolate Chip Cookie in a Mug

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.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2 servings


  • 2 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 egg
  • ¼ teaspoon vanilla extract
  • 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


  • 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.


Oat flour can be made by processing oats in a blender or food processor to a fine powder. An all-purpose or 1:1 gluten free flour blend can be substituted, but this gives a more cake-like texture, as opposed to the crumbly cookie texture from the oat flour.
Nutrition Facts
Gluten Free Chocolate Chip Cookie in a Mug
Amount Per Serving (1 mug cookie)
Calories 433 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g65%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 113mg38%
Sodium 186mg8%
Potassium 276mg8%
Carbohydrates 41g14%
Fiber 4g16%
Sugar 27g30%
Protein 8g16%
Vitamin A 480IU10%
Calcium 79mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


    1. Brianne Cupcakes & Kale Chips

      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!

    1. Brianne Cupcakes & Kale Chips

      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!

  1. Danielle

    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.

    1. 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.

5 from 3 votes (1 rating without comment)

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