This Paleo & gluten free mug cookie has the taste and texture of a freshly baked homemade cookie without all the time and effort – it’s amazing!!!
Five minutes people – I’m not even kidding!!! You can have a Paleo Chocolate Chip Mug Cookie in five minutes flat. I even timed myself – it took me 3 1/2 minutes to throw it together and 1 minute to cook, I just added an extra 30 seconds for good measure 🙂
I’ve tried my share of mug cookies and cakes and haven’t been impressed, but this one impressed me. So much so that I’ve already made it countless times and told all my family and friends about it because it’s just so quick and easy but yet has the taste and texture of a freshly baked homemade cookie. I’ve made it so many times in fact, that I’ve added quite a few notes to the recipe to ensure that it turns out exactly perfect every time!
While most of my recipes lately have been egg free, this recipe has an egg yolk. Many people who have an egg allergy are actually not allergic to the egg yolk but the egg white – plus even if you’re not allergic to egg whites they can cause problems in people with auto-immune issues. And contrary to popular belief, egg yolks actually have many health benefits – they contain cholesterol (it has recently been proven that the cholesterol in eggs does not negatively impact your health), fat soluble vitamins, calcium, iron, phosphorus, zinc, thiamin, folate, B6, and B12- YAY! So I’m thinking that this cookie is actually a health food, that’s what I’m going to tell myself anyway 🙂
Here’s my super fast and easy chocolate chip mug cookie recipe – ENJOY!!!
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3 Minute Chocolate Chip Mug Cookie {Paleo, Gluten, Grain, Nut, Egg White Free}
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Ingredients
- 1 Tbsp. Refined Coconut Oil
- 2 Tbsp. Coconut Palm Sugar
- 1 X-Large Egg Yolk if you only have large eggs, add between 1/2 to 1 tsp. of non-dairy milk or the cookie will be dry
- 1/4 tsp. Pure Vanilla
- Pinch Of Salt
- 1/4 C Tapioca Flour Arrowroot Would *Probably* Work
- 2 Tbsp. Enjoy Life Mini Chocolate Chips
Instructions
- Measure out 1 Tablespoon of the refined coconut oil and place in a mug or remekin. Melt the oil in the microwave, approximately 30 seconds. Swirl the oil to coat the mug.
- Stir in the palm sugar, egg yolk, and vanilla.
- Then, carefully stir in the arrowroot flour and salt. Then stir in the chocolate chips.
- Cook for 1 minute on 80% power (assuming you have a 1000 watt microwave). This is important or the cookie will be dry. On my microwave, you enter the time, then press "power" and press 8. If you gently touch the top and it lightly springs back, it's perfect (if it's firm to the touch, it's overcooked).
- Serve immediately 🙂
Nutritional information is approximate and may vary.
this post is part of Allergy Free Wednesdays Gluten Free Fridays, and Gluten Free Wednesdays
adapted from Mel’s Kitchen Cafe
Trisha
May 7, 2017 at 2:38 amThank you SO much for this recipe! I absolutely love it. I’ve tried modifying it w/ different flavors and it turns out perfect and delicious everytime! So far I’ve made chocolate, lemon-blueberry, and banana. Next I’m going to try pumpkin, maybe carrot. This is one of the best recipes I’ve ever tried, Paleo or otherwise 🙂
Cassidy
May 7, 2017 at 1:49 pmI’m so happy you like it! I will have to try some of the different flavors you mentioned, they sound so yummy!!!!
Thank you for the nice comment!
-Cassidy
Abby Christensen
April 1, 2017 at 11:01 pmTalk about quick and easy!! I loved this, I subbed frozen blueberries for the chocolate chips just because that’s what I had on hand…yum!
Cassidy
April 2, 2017 at 1:47 pmThanks so much Abby I’m happy you liked it! I’ll have to try it with blueberries, that sounds delish!!!
-Cassidy
Katie
December 8, 2016 at 8:48 pmWow – these were great! I used maple syrup instead of coconut sugar (didn’t change the amount) and the yolk of 1 large egg instead of extra large. The taste was great! The texture was like a moist cake. It did get a little crumbly, but wasn’t dry at all. The only thing that could possibly make it better is a nice scoop of vanilla ice cream on top. Thanks for such a great simple recipe.
Cassidy
December 9, 2016 at 2:20 pmThanks Katie, I’m happy you liked it! And thanks so much for taking the time to leave a comment 🙂
-Cassidy
Angela
April 8, 2015 at 2:11 amI’ve made this a couple times now. LOVE it!! My husband really liked it too!! Thank you so much!! 🙂
Cassidy
April 8, 2015 at 2:29 amThanks Angela! I make this a lot, it’s just so easy and yummy 🙂
Hannah
April 4, 2015 at 2:34 amOh. My. Goodness. This is SO incredible!!! I am absolutely drooling over this…I love it sooooo very much!!! Thank you!!! (I am not overreacting…)
Cassidy
April 4, 2015 at 1:37 pmYAAAYY, I’m glad you like it! -It’s one of my favorites 🙂
XO,
Cassidy
vegetarianmamma (Cindy)
March 15, 2015 at 2:40 amThis is such a cool idea! Thanks for sharing!
-Cindy
vivian prow
February 21, 2015 at 4:43 amI love things that you make, my friends on facebook showed me your site