Description
Protein double chocolate cookie in a mug. Vegan and delicious!
Ingredients
- 1 tbsp vegan butter or coconut oilÂ
- 1 tbsp brown sugar
- Splash vanillaÂ
- 2 tbsp milk
- 2 tbsp flour
- 1 tbsp protein powderÂ
- 1/2 tbsp cocoa
- 1 tbsp dairy-free chocolate chips
Instructions
- In a microwave-safe mug, add the vegan butter and brown sugar and cream together. Add the vanilla and milk and stir to combine.
- Add the flour, protein powder, cocoa powder and chocolate chips. Stir to combine.
- Microwave for 45 seconds to 1 minute. Your vegan mug cookie cake should be set on top and slightly firm to the touch. Don’t overcook or it will be too dry. Mine takes 45 seconds but depending on the wattage of your microwave it could take a bit more or less time. Serve with vegan vanilla ice cream and fresh berries!
Notes
- My favourite protein for this recipe is the Tropeaka chocolate flavour protein. It has an amazing smooth texture, isn’t too sweet and adds an amazing fudgey flavour. Use whichever protein is your favourite!
- Most mugs are around 12 ounces or larger, and those should all work (make sure it’s microwave-safe). Don’t use a small mug like 8 ounces or smaller, or the mug cake may overflow.
- To make two servings, double the batter and divide it evenly across 2 mugs and, for best results, microwave each mug separately.
- Prep Time: 5 minutes
- Cook Time: 1 minute