For someone who enjoys cooking, I can be incredibly lazy sometimes. Whilst I happily spend hours experimenting in the kitchen on some days, on others, it’s an achievement if I summon the energy and willpower to toast and butter my bread before having it for dinner. Today is one such toast-for-dinner day (hey, I’m a student, and that’s sourdough rye toast with organic grass-fed butter FYI) but I fancied something sweet to round off the “meal” — a cookie, to be precise. However, I didn’t want to make a whole batch because a) I want it now, not in 20 minutes, b) too much washing up, c) if I make a whole batch, I’ll eat a whole batch.
I’ve experimented with microwave creations in the past but swore off them because I just made them all the time, even for breakfast, and it was getting a bit out of hand. So be warned, if you’ve not come across microwave mug recipes before, they will change your life. Having the potential to create an unlimited amount of baked goods in seconds is problematic for someone with a sweet tooth and no self control, but assuming you have your life together better than I do then these are great for lazy day cravings. Plus I’ve lightened up this recipe so the damage is really minimal, and the emphasis is on whole foods.
The ingredients list is pretty versatile so can be adapted to what you have at home – as long as you have some fat, some sweetness, and something that acts as flour, you’re fine. The trick is not to overcook it; err on the side of undercooked for best results (I don’t make mine with egg, unlike most recipes, for that reason), especially as it solidifies as it cools – I actually prefer it undercooked anyway as it has more of a cookie-dough-like taste and texture, which in my opinion is even better than an actual cookie.
- 3 tablespoons flour (I like spelt, wholewheat or oat flour best – I have also substituted this for 3 tablespoons of oats and that worked fine too!)
- 1 tablespoon milk (unsweetened almond milk is my favourite)
- 2 tablespoons maple syrup/agave nectar/ other liquid sweetener
- 1 tbsp butter or nut butter, melted (I use almond or peanut butter)
- 1 tsp vanilla essence
- 1 tablespoon chocolate chips
- In a microwavable mug, stir together the wet and dry ingredients until well combined. It should be the texture of regular cookie dough, so if it’s too dry add more milk, or if it’s too wet add more flour. Lastly, stir in the chocolate chips
- Microwave on the highest setting for 30-40 seconds — depending on the microwave it may need up to a minute. DO NOT OVERCOOK – check on it regularly, slightly underdone is perfect. And that’s it!