Because you clicked on this recipe, I’m gonna go ahead and guess that you enjoy recipes that:

a) Come together quickly (5 minutes, to be exact)

b) Taste delicious

c) Are so healthy, you can legit eat them every day and not feel guilty about it (truth!).

If you’re anything like me, then you probably enjoy all of those things. And when it comes to desserts that match all of the above, well…even better.

Luckily for you guys, this 5-minute chocolate-chip cookie vegan mug cake is one of those desserts. It’s fast, it’s easy, and it’s made from mainly healthy, whole plant food ingredients.

My 5-minute vegan chocolate mug cake was a serious hit with you guys, and with just a few tweaks, you can create this delightful cookie version too.

Whether you’re in need of some inspiration for quick desserts you can make on a busy weeknight, or just want to indulge in something yummy that also happens to be GOOD for you…then you’ve come to the right place.

Best of all, it doesn’t even require turning on the oven, because as you’ve probably already guessed, this baby is cooked instantaneously in your microwave!

How to make a vegan cookie mug cake

So how do you actually make a healthy mug cake, with whole plant-based ingredients?

The traditional kind of cookie mug cake would normally contain refined ingredients such as white flour, sugar, oil, and probably highly acidic animal products like eggs and butter.

To make this an oil-free vegan mug cake (and actually nutritious), I’ve traded out some of these standard ingredients and replaced them with these:

Oat flour – a perfect replacement for most refined flours, oat flour is low-GI, high in B-vitamins, iron, zinc, selenium and contains slow-releasing energy that won’t give you a crash. It also digests particularly well for those who may have sensitive digestion, and is naturally gluten-free.

You can buy oat flour pre-made, but I recommend blitzing up whole oats in your blender if you can, as the flour will be fresher and contain more vitamins and nutrients.

– a perfect replacement for most refined flours, oat flour is low-GI, high in B-vitamins, iron, zinc, selenium and contains slow-releasing energy that won’t give you a crash. It also digests particularly well for those who may have sensitive digestion, and is naturally gluten-free. You can buy oat flour pre-made, but I recommend blitzing up whole oats in your blender if you can, as the flour will be fresher and contain more vitamins and nutrients. Date sugar – made from simply ground-up dates, date sugar is a completely unrefined alternative to white, brown and caster sugar and is high in fibre, iron and potassium. It can be a little tricky to find, but can be ordered online via Amazon or any health food store.

– made from simply ground-up dates, date sugar is a completely unrefined alternative to white, brown and caster sugar and is high in fibre, iron and potassium. It can be a little tricky to find, but can be ordered online via Amazon or any health food store. Apple puree – an amazing substitute for oil and sugar, apple puree acts as both a binder and natural sweetener, and helps to keep baked goods fluffy and moist. It’s made from pure apples that have been cooked until they’ve broken down into a smooth puree. You can either buy it pre-made (I recommend the Biona brand*) or make it yourself.

Of course this recipe involves chocolate chips, which will include some refined sugar. However, I feel that the amount used is so small that it’s barely enough to impact the health credentials of this cake. Be sure to use either dark or vegan-friendly chocolate chips, to keep this recipe vegan. Alternatively you could use your own vegan chocolate of choice by cutting it into chunks.

Don’t worry if you don’t have all of these exact ingredients above. There are some easy swaps you can make, with great results! These are detailed in the recipe below.