Single-Serving GF Chocolate Chip Mug Cookie

For the last two weeks, I’ve been going gluten-free. Not for health reasons — thinking back on the amount of wheat-packed bread and baked goods I’ve happily consumed over the years, I’m pretty positive I’m not allergic to gluten. No, this is all about vanity. It all started when I was griping to my friend Sarah about how all my healthy eating and exercising have lead to no noticeable results in the wedding-diet department. Sure, I looked more toned, but my clothes were still uncomfortably tight. Annoying. Teenage metabolism, why did you leave me?

When I was finally done whining, Sarah told me (not for the first time) that I should try going gluten free like she did. She’s also currently on a campaign to get fit for her wedding (in June!), and the GF-thing has really been working for her. Pounds lost, headaches gone, looser pants. Admittedly, it sounds like she might actually have a bit of a gluten allergy, but I was willing to give it a shot and see what it did for me. There are worse things than eating less bread, right? And, if nothing happened, I could go right back to devastating bread baskets.

Two weeks into my new GF lifestyle, and my skirts are noticeably looser. I don’t know if it can all be attributed to the gluten-scorning, since I’ve also kept up with my exercise and healthy eating regimen, but it’s something! At a minimum, it’s helped me avoid junky snacking and pizza-packed “cheat” nights. I feel great, but I do miss my baked goods. I tried making GF brownies the other night, but those were terrible and got tossed. And, since I’ve also been trying to eat fewer sweets in general, a big batch of GF coconut chocolate chip cookies were not in my cards. Which is why when I saw a recipe for single-serving mug-cookies the other day, I knew I had found my salvation. I had some doubts about microwave cookies, but this actually turned out really well. The texture was exactly what you’d want in a chocolate chip cookie — moist and chewy, with crispy bits, and the flavors were spot on. Dan said it was my most successful mug-dessert yet. Awesome.

Single-Serving GF Chocolate Chip Mug Cookie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 1
Single-serving cookie for when you're craving a cookie but don't want to tempt yourself with a whole batch.
  • 1 tbsp coconut oil (or 1 tbsp melted butter)
  • 3 tbsp GF flour (I got mine at Trader Joe’s)
  • 1 tbsp granulated sugar
  • 1 tbsp packed brown sugar
  • ½ tsp salt (Note - As one of my readers pointed out, this may be too much salt for some people, so if you’re not as salt-loving as we are, definitely start with a pinch and adjust based on taste.)
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1 to 2 tbsp chocolate chips
  1. In a small mug/cup/ramekin (I used an expresso mug), mix together all your ingredients except the chocolate chips, until you get sticky cookie dough batter. (This cookie won’t rise much, so you probably don’t want your mug/cup to be too big. Although I guess you could double or triple the ingredients for more cookie volume!)
  2. Stir in chocolate chips.
  3. Place your mug in the microwave and cook on high for 1 to 1-1/2 minutes. (I suggest doing this in 30 second intervals so you can check on the cookie. If it still looks kind of wet/doughy on top, leave it in the microwave for a little longer. You shouldn’t need more than 1-1/2 minutes though — chocolate chip cookies are supposed to be gooey in the middle!)
  4. Allow mug and cookie to cool for a little bit, then dig in!

(Slightly adapted from My Kitchen Antic’s recipe)


  1. says

    Whoa, this looks amazesauce! I noticed that when I go gluten free (for a short time, mind you), my complexion improves greatly, so you can always add that reason to stick with gluten free –keep the wedding glow!

    Congrats on the upcoming wedding! It’s been a while since I’ve visited the blog, but the picture of this post on Facebook totally sold me. Off to buy some gluten free flour…

  2. says

    Hi, I just noticed you have half a tsp of salt and it should probably be a pinch…way to salty…

    • justputzing says

      Nope, that was intentional – we love salt around here, so I always put more salt in my cookie recipes than other people :) But thank you for your comment, I will put in a note saying that maybe a pinch would be better for some people.

  3. Laura B says

    I just tried this recipe using Robin Hood GF mix. It didn’t have enough liquid, so I added just over a tbsp of almond milk to get the consistency of cookie dough. Other than that, this is great for that quick gluten-free sugar craving.

  4. says

    Whilst I love the recipe and it looks divine. As a Coeliac who is forced to live the gluten free lifestyle I get SO incredibly angry at people who turn it into a weight loss fad. It makes it really hard on the rest of us. Restaurants don’t take gluten free seriously when people who can have gluten choose not to, especially when it is only some of the time. I keep seeing items that are marked as “low gluten” which is insane. One single breadcrumb is all it takes to make a Coeliac very VERY sick, so low gluten is RIDICULOUS. As for weight loss. I have been GF for 11 months, extremely strict (or I end up in hospital), and have lost no weight. If anything I have put a little on. And I am not alone in this experience. GF is not a weight loss fad. For some of us it is a horrible horrible reality that we have absolutely no choice in.

    • justputzing says

      Tracie, thanks for your comment! I completely understand where you are coming from, and I apologize if my post offended you in any way. Several of my good friends have Celiacs disease, and I know exactly how sick gluten can make them. I agree that restaurants and food manufacturers need to take the problem more seriously. In my case, I did start the GF thing as a way to lose weight, but it was not at all my intention to trivialize gluten allergies or glamorize the fad. While I do feel better physically since cutting out gluten, I honestly think that any weight loss that I have experienced is far more attributable to overall healthy eating and continued exercise. Sorry if my comments in this post were at all misleading!

  5. Kat says

    Oh my goodness! This was so wonderful that I almost cried! I topped it with vanilla bean icecream. I know this is going to be an every weekend treat for me!!! Thank you!!!!!

  6. Jenny says

    Just as a heads up- to be a little more politically correct with the full time GF community, it would help if you would drop the phrase- “the GF thing.” It’s called Celiac (no s) disease and we don’t do the GF thing- we live a gluten free lifestyle. We don’t refer to it as a ‘diet’ either- it is just our way of eating. I do look forward to trying the recipe so thank you so much for sharing :)

  7. Evel says

    I’ve just made this and it’s every bit as delicious as claimed (I used a pinch of salt as opposed to 1/2 tspn). I am gluten intolerant and I find that the baked GF cookie recipes out there usually require ingredients that I don’t already have. This recipe is simple, it’s super quick to make and it tastes really good. Thanks heaps.

    • justputzing says

      I’ve tried this without the yolk and it just doesn’t turn out as well. Not sure what a good substitute would be :/ Sorry!

    • justputzing says

      FYI, I just saw a chocolate chip cookie recipe online that substitutes eggs with condensed milk, so maybe give that a try?

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