Chocolate Chip Cookie Dough Mug Muffin

By Mylittlejarofspices
February 3, 2014
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Author Notes: This single-serving Chocolate Chip Cookie Dough Mug Muffin is low in sugar, paleo and vegan-friendly and comes together in 5 minutes tops for finger-licking instant gratification!Mylittlejarofspices

Serves: 1

  • 1/3 cup Pecan halves, ground to a fine meal
  • 1/4 cup Shredded coconut, ground to a fine meal
  • 1 tablespoon Almond butter
  • 1 teaspoon Maple syrup (or more according to your desired level of sweetness)
  • 2 tablespoons Coconut Milk
  • 1 Egg (Vegan option: sub egg by combining 1tbsp chia seeds + 3tbsp water)
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Vanilla Extract
  • 1 handful Unsweetened chocolate chips or cacao nibs
  1. Grind the pecans and shredded coconut (separately) into a fine meal in a coffee grinder.
  2. Combine the pecans, shredded coconut and the rest of the ingredients in a bowl. Whisk vigorously until well combined and smooth. Add the chocolate chips or cacao nibs last. If you want to make this vegan, replace the egg by mixing 1 tbsp of chia seeds with 3 tbsp of filtered water and let stand for a minute before adding to the batter. Chia seeds when combined with water form a gel-like substance that reach the same binding properties as that of eggs.
  3. Transfer to a mug, making sure to leave at least 1.5 inch of space between the rim of the mug and the batter, as the mug cake will expand. Microwave for 1 minute.
  4. Let rest for 3-4 minutes before digging in directly with a spoon.

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