When you want a cookie and you want it NOW. Gooey SunButter-y mug cookies full of chocolate chips and topped with ice cream. The yummiest quick sweet treat!
SPONSORED BY SUNBUTTER
Your impatience is about to be rewarded with the quickest decadent cake/cookie/ideal ice cream vessel treat for two. This is my new favorite and ultra un-fancy way to do cookies, but the mug presentation isn’t just to be lazy. Chocolate chip cookie tastes better by the ice cream soaked spoonful too.
Mug Cookie vs. Mug Cake
I have to admit, I’m not the biggest mug cake fan. They sound like the dream – cake in 2 minutes, yes please – but in reality they are usually dry and awkwardly chewy and if you don’t eyeball your mug capacity correctly they sometime overflow resulting in a microwave mess and no cake.
But these SunButter Chocolate Chip Mug Cookies are a different story because:
- We’re using the oven, not the microwave
- And making cookies not cake
- Because mug baking is better suited to gooey things
- So the edges stay golden
- While the middle is gooey
- In the most marvelous cookie meets cookie dough way
- Also ICE CREAM.
Chocolate Chip Mug Cookie Ingredients
Besides 10 minutes, one bowl, two mugs, and one oven. You will need…
- Oat flour. Because I know so many of you love the oat flour recipes, and its easy and cheap.
- SunButter. This is what makes them sooooo buttery and rich without any oil. I use the No Sugar Added variety, if you opt for one of the sweetened ones maybe reduce the coconut sugar a tad.
- Coconut sugar. For that deep “brown sugar” flavor and golden top.
- Almond milk.
- Vanilla extract.
- Baking powder. Important for rise.
- Salt. Important for flavor balance.
- Dark chocolate chips. Important for joy and happiness.
And this is where I leave you. The ice cream flavor decision is in your hands. I have prepared you as best I could, go forth and COOKIE.
SunButter Chocolate Chip Mug Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 mugs 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
When you want a cookie and you want it NOW. Gooey SunButter-y mug cookies full of chocolate chips and topped with ice cream. The yummiest quick sweet treat!
Ingredients
- 1/2 cup (125g) No-Sugar Added SunButter
- 1/4 cup (35g) coconut sugar
- 1/4 cup (60g) almond milk
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup (60g) oat flour
- 1/2 tsp baking powder
- 1/4 cup (45g) dark chocolate chips
- Optional: vanilla ice cream for topping
Instructions
- Preheat the oven to 350ºF.
- Whisk together SunButter, coconut sugar, almond milk, vanilla, and salt.
- Add oat flour and baking powder. Mix to combine.
- Fold in chocolate chips.
- Divide between two greased jars or ramekins.
- Bake for 13-15 minutes until golden around the top edges.
- Cool briefly, top with ice cream, and eat!
Nutrition
- Serving Size: 1 mug
- Calories: 495
- Sugar: 23g
- Sodium: 196mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 12g
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Do you think i Could you use maple syrup to replace coconut sugar ?
Yes, that will work! You may need some extra milk to make up for the moisture difference 🙂
could I use almond butter instead of sunflower butter and almond flour instead of oat flour? My husband can’t have oats.
Almond butter will work, yes! But almond flour will not, its way too moist they will be super gooey. You could swap the oat flour for cassava or all purpose or buckwheat flour though 🙂
Good evening Natalie. I have tried your choc chip mug cake. I made a few subs. I subbed the sunbutter with coconut vanilla yogurt, replaced the milk with maple and added only 5 gr of coconut sugar and replaced the oat with buckwheat flour because I opened it recently. I made a single serving. I baked it for 30 min. It had a more cakey texture. It was super delicious.
Your version sounds delicious, thank you for sharing❤️
This really is the perfect treat for those impatient moments when your sweet tooth is screaming! 😍 I mean, what’s not to love?!? A chocolate chip cookie baked in individual ramekins with enough room to top with ice cream…it doesn’t get much better than that! ❤️ The warm, chocolatey, gooey cookie paired with cold, creamy ice cream – definitely making these again very soon! We made one adjustment and used peanut butter (because you know I’m the only SunButter fan in my family 😂) and this was a big hit! The rise on these babies was impressive, as was the amount of melted chocolate deliciousness ❤️ Although, Willow might have added more chocolate chips than you called for 😉😂 Hope you’re having a great week, my dear! 😘
★★★★★
Oooh I bet they were bomb with PB too! And of course a Willow measured extra dose of chocolate chips😂😂 I love making them in glass jars so you can see the little air bubbles of rise from the side of the jar while they bake. I never got into the skillet cookie trend, but I do feel that cookies baked in non cookie shapes that give them near brownie like gooey-ness are the way to go🤗 So happy you guys enjoyed them, much love and happy holiday weekend to you Mandy❤️ xo
Hi Natalie, what a delicious recipe! Quite filling too. I see someone suggested subbing sunflower butter with yogurt, I shall try that next time to feel a bit less gulity 😉 P.S? I only later realized I forgot to use baking powder, but it turned out awesome nevertheless.
★★★★★
Ha well I’m glad that little mistake didn’t ruin the cookies, but they will be even puffier next time! And let me know how the yogurt swap works out, haven’t tested it personally yet 🙂 Appreciate the feedback Alex!
What kind of jars do you bake them in? I only have mason jars and I just looked up that they are not oven safe
Hmm I’ve definitely baked in mason jars before without an issue, but I’ve also used Weck jars and they’ve been okay. If you want to be extra safe, use ramekins instead!
Hi Natalie. This looks delicious! I don’t have ramekins or jars for baking. Could I bake this in a glass 8×8 pan? And if so do you know if the temp/time would be the same? Thanks!
Haven’t tested it in a pan and its not a ton of batter so they may turn out quite thin in an 8×8″ pan, but if you want to try as bars I’d recommend about 20-23 minutes at 350F!
Thanks Natalie. I might try that. But, I had meant to say & forgot that I would probably triple the size of the recipe. (The more the merrier, ha ha)Then would I bake it the same way?
Ah very wise haha! And in that case it might take a bit longer, but i’d still start with around 22-23 mins and add more if needed. In my opinion a little under-baked is better with cookie bar things😋
Yum, agreed! I will definitely try this. My son’s birthday is coming up & this is a request. I will let you know how it comes out. Thank you so much for your quick responses!
Well, they were a big hit! I did triple the recipe & baked in a 8×8 glass pan for about 27 minutes. They were amazing! And my son asked that they be paired with a vegan chocolate ice cream. Yes, he’s a chocolate lover! Thank you, Natalie for helping to make his birthday even sweeter!
YAY!!! I am so happy they were a success and good to know too, appreciate you sharing your bake time. I bet they were DIVINE with ice cream, so happy he loved them and happy belated bday to him too🥳
Thanks so much for this recipe. I tweeked it to my tastes and it turned out great. I used stevia instead of the coconut sugar, and I used almond butter instead of sunbutter. I also used buckwheat flour instead of oat and I baked it in a cast iron pan. All those differences and it still came out great! Thanks again, SallyAnn
PS. I wish I could have included some pictures.
★★★★★
Hi SallyAnn! Your version sounds absolutely delicious, I’m so happy you liked the recipe and I appreciate the feedback😋🤗