A classic made to satisfy one late night craving! This mug cake is scaled to just a single serving and is the most delicious end to the day. I couldn’t do a series of mug cakes without creating a mug COOKIE too! This is so delicious and the perfect late night treat for someone craving that classic Chocolate Chip Cookie but maybe don’t have everything they need for a whole batch of cookies.
You may be wondering what the difference is between cookies and cakes… well let me tell you: The difference is about 1tsp of leavening agent. That’s it! Cakes need more leavening agent because we want them to rise and be big, light and fluffy. Cookies use less because we want them to be dense, soft and chewy (or hard and crunchy if you’re into that type of cookie). Either way, cookies need less leavening to achieve this delicious end product.
Cookies, especially when served warm, have such a comforting effect about them. It is just the right amount of warm and cozy needed on a cold wintery night. It is just the right amount of delicious at the end of a summer’s day. My goal with this recipe was to find a balance of indulgent but responsible. Focus on creating a tasty dessert without ruining a diet. A classic made to satisfy one!
I love this series of mug cakes because they seem to have the best balance of indulgent but reasonable. I strive to create recipes that are easy to follow and are delicious. Give this recipe a try and let me know how it turns out in your kitchen!
Chocolate Chip Mug Cookie
Ingredients
- 2 TBSP Almond Flour
- 1 TBSP Ground Flaxseed
- 1 TBSP Vanilla Protein Powder
- 1 TBSP Truvia or your sweetener of choice
- 1 tsp Baking Powder
- 1 TBSP Almond Butter
- 2-3 TBSP Almond Milk
- 2 TBSP Chocolate Chips
Instructions
- In microwave-safe mug, mix together almond flour, flaxseed, protein, sugar, and baking powder.
- Then add almond butter and almond milk until you reach a cookie dough consistency
- Stir in chocolate chips and microwave for 1:30 – 2:00 minutes
- Let it cool but Enjoy warm!
