Microwave Pumpkin Chocolate Chip Cookie Mug Cake
This single serving microwave cookie is ready in just a few minutes. As an added bonus, it's also egg free!
Ingredients
- 4 tbsp all purpose flour
- 1 1/2 tbsp granulated sugar
- 2 tbsp canned pumpkin puree
- 1 tbsp butter, melted
- 1/8 tsp + 1/16 tsp ground cinnamon
- 2 heaping tbsp semisweet chocolate chips
Instructions
- Combine all ingredients except chocolate chips into an oversized mug and mix with a small whisk until batter is smooth. Stir in half of the chocolate chips.
- Line a large round plate with parchment paper. Dump cookie batter onto plate. Batter will be quite sticky. Try your best to shape it into a round disc (like photo above). Add remaining chocolate chips on the surface.
- Cook in microwave for about 50 seconds (careful not to overcook because just a few seconds can overcook the cookie). Let cookie cool for a few minutes before eating.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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