The ultimate single-serving gluten-free mug cookie that tastes like an ooey-gooey chocolate chip cookie and cooks in 40 seconds in the microwave. Made with almond flour and naturally dairy-free, gluten-free, grain-free, and Paleo-friendly.
This gluten-free cookie-in-a-mug is my go-to when I want a warm, melty chocolate chip cookie without baking a whole batch. It’s ready in minutes, hits the sweet spot, and uses healthier ingredients like almond flour and coconut sugar.
Table of Contents
- Why this recipe is great
- Recipe ingredients
- Step by step instructions
- Expert tips
- Other chocolate chip cookie recipes you’ll love:
- Gluten-free Mug Cookie (Paleo, Dairy-free) Recipe
Why this recipe is great
- Perfect when you want a single cookie without baking a whole batch.
- Fast: you can make it in minutes using your microwave.
- Requires minimal equipment and ingredients.
- Great for gluten-free, dairy-free, and Paleo diets.
Recipe ingredients
- Coconut sugar – A good, easily available sweetener; maple sugar can be substituted.
- Olive oil – I like extra light olive oil here, but other neutral oils work.
- Vanilla extract – Adds depth and classic cookie flavor.
- Egg yolk – Use only the yolk; the white adds too much moisture and changes the texture.
- Almond flour – Blanched almond flour gives a refined, tender texture.
- Tapioca flour – Arrowroot works interchangeably at a 1:1 ratio.
- Chocolate chips – Semi-sweet works well; use dairy-free chips if needed.
See the recipe card below for exact measurements.
Step by step instructions
Step 1: Make the batter. In a microwave-safe mug or ramekin, combine the coconut sugar and olive oil and stir with a fork. Add the vanilla extract and egg yolk, mixing until combined. Stir in the almond flour and tapioca flour until a thick cookie batter forms.
Step 2: Fold in the chocolate chips evenly throughout the batter.
Step 3: Microwave for 40 seconds. Do not overcook—remove when it looks set but still soft.
Step 4: Enjoy immediately, plain or topped with ice cream.
Expert tips
- Use a microwave-safe mug or ramekin. If the mug gets very hot, the heat won’t transfer properly to the batter and the cookie will remain undercooked. A truly microwave-safe vessel stays relatively cool while the batter heats.
- Only microwave 40 seconds. The cookie continues to cook after it’s out of the microwave; 40 seconds yields a soft, gooey cookie with a slightly spongy surface that isn’t wet to the touch.
- Serve warm with a scoop of ice cream for a decadent treat, or enjoy as-is for a quicker option.
Other chocolate chip cookie recipes you’ll love:
Did you try this recipe? Please leave a ⭐ review below!
Gluten-free Mug Cookie (Paleo, Dairy-free)
Ingredients
- 2 Tablespoons coconut sugar
- 1 Tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 2 Tablespoons almond flour
- 1 Tablespoon tapioca flour (or arrowroot flour)
- 2 Tablespoons chocolate chips
Instructions
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In a microwave-safe mug or ramekin, add the coconut sugar and olive oil and mix with a fork.
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Add the vanilla extract and egg yolk and mix until combined.
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Add the almond flour and tapioca flour and mix. The mixture will be thick.
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Fold in the chocolate chips evenly.
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Microwave for 40 seconds. Remove promptly, as it will continue to cook slightly after you take it out.
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Serve warm, plain or with a scoop of ice cream.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.