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This is an overhead vertical image of a white ramekin on a white plate sitting on a light grey surface. In the ramekin is a chocolate chip cookie with an antique spoon with a big scoop of cookie leaning on the plate next to the ramekin. A small mason jar of milk is in the top right corner of the image. Recipe
GF Gluten-Free VG Vegetarian EF Egg-Free

1-Min Deep Dish Microwave Chocolate Chip Cookie

Microwave chocolate chip cookie hits all the right notes and is ready in just a couple minutes! It’s the perfect single serve cookie recipe!

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Prep: 2 minCook: 1 minTotal: 3 min
Servings: 1 cookie 1x

Ingredients

  • 1 tbsp butter, melted
  • 1 tbsp maple syrup, honey or agave nectar
  • 1 tbsp coconut sugar
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla
  • Pinch salt
  • 3 tbsp oat flour
  • 1 tbsp blanched almond flour
  • 1 tbsp chocolate chips

Instructions

  1. Mix it. In a small bowl, mix together the melted butter, maple syrup, coconut sugar, baking powder, vanilla extract, salt, oat flour, and almond flour. Mix the ingredients well with a whisk or spatula, making sure everything is evenly combined.

    This is an overhead horizontal image of ingredients like melted butter, chocolate chips, coconut sugar, and baking powder in a glass bowl. A spoon is in the bowl, leaning against the right side. The bowl sits on a light grey surface.

  2. Dish it. Spoon the cookie dough into a microwave safe bowl or baking dish. Ramekins or shallow mugs work great! Use a small, single-serve size container to ensure that the cookie will cook evenly. Use the back of a spoon or rubber spatula to spread the cookie out in an even layer.

    This is an overhead horizontal image of a white ramekin on a light grey surface. In the ramekin is raw chocolate chip cookie cookie dough.

  3. Bake it. Place the bowl or dish in the microwave and set the timer for 45-50 seconds on high heat. Microwave cooking times may vary, so keep an eye on the cookie as it cooks. You want it to be slightly firm to the touch but still soft in the center.

  4. Sprinkle it. After removing the cookie from the microwave, sprinkle the chocolate chips on top of the cookie. If you want, add a pinch of flaky salt.

  5. Cool it. The cookie will puff up significantly so allow the cookie to cool and set for two minutes before digging in. Allowing it to cool will give the cookie a chance to firm up and ensure that it’s not too hot to eat.

    This is an overhead horizontal image of a white ramekin on a white plate sitting on a light grey surface. In the ramekin is a chocolate chip cookie with an antique spoon leaning across the plate next to the ramekin. To the top center of the image is a small mason jar filled with milk.

  6. Enjoy it! Once the cookie has cooled, it’s time to enjoy your delicious, quick and easy, microwave chocolate chip cookie!
    This is an overhead horizontal image of a white ramekin on a white plate sitting on a light grey surface. In the ramekin is a chocolate chip cookie with an antique spoon with a big scoop of cookie leaning across the top of the ramekin. A small mason jar of milk is in the top right corner of the image.

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
fromĀ Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 338
  • Sugar: 29.5g
  • Sodium: 675mg
  • Fat: 16.6g
  • Saturated Fat: 9.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 44.6g
  • Fiber: 2.3g
  • Protein: 3.6g
  • Cholesterol: 33mg
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