Microwave Chocolate Chip Cookies
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why you’ll love this recipe
- Microwave Chocolate Chip Cookies come together in 5 minutes.
- These cookies are vegan, plant based, dairy free, gluten free, and grain free.
- They are crispy on the edges, but soft and gooey in the center.
- Can be made in the microwave, air fryer or oven.
- You only need one bowl.
- Free from refined sugars.
- The perfect recipe for when you’re short on time.
- Can also be made with oat flour.
- Check out my air fryer chocolate chip cookie recipe.
ingredients and Substitutions
These are the main ingredients and substitutions for Microwave Chocolate Chip Cookies. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
Use natural runny nut butter for best results. You can use almond butter, peanut, cashew, hemp, sunflower seed or any other type of nut/seed butter.
Maple syrup is an all natural sweetener that I love using in my recipes. You can also use agave, honey or date syrup.
Vanilla extract adds a lovely flavor.
Almond flour keeps this recipe gluten free.
I used a 1:1 gluten free flour blend, however you can also substitute oat flour or all purpose flour instead. Be sure to use certified gluten free oats if you are gluten intolerant.
Baking powder helps these cookies rise.
Salt balances out all the flavors.
Use dairy free chocolate chips to keep this recipe vegan, otherwise you can use any type of chocolate chips or chocolate chunk.
how to make
ONE: In a medium bowl, combine nut butter, maple syrup and vanilla extract.
TWO: Add in the almond flour, gluten free flour, baking powder and salt next and mix until combined.
THREE: Fold in the dairy free chocolate chips last. Roll the dough into 1 inch balls and place on a plate that’s lined with parchment paper.
FOUR: Microwave for 1 minute and 30 seconds- 2 minutes. Depending on the strength of your microwave. Watch carefully because they will burn quickly.
FIVE: Let stand for a few minutes on the counter before removing and enjoying.
Tips and tricks
Combine wet ingredients first, then fold in the dry ingredients.
Make sure you microwave the cookies on a piece of parchment paper.
Microwave in 30-45 second increments and watch the cookies carefully because they will burn pretty quickly.
Use natural runny nut or seed butter for best results.
How to serve and store
Serve these cookie with ice cream, a glass of milk or in some banana nice cream for a healthy treat!
Store these microwave cookies in a ziplock baggie or stasher bag on the counter and enjoy within 2 days.
Taste and Texture
These vegan and gluten free microwave cookies are crispy on the edges, but soft and gooey in the center.
They taste like crispy chips a’hoy cookies but made with way healthier ingredients.
frequently asked questions
These microwave cookies will burn rather quickly, that’s why it’s important to cook them in 30 second increments and watch them closely.
They should be done when they cookies are firm on the edges but soft to the touch in the center. Allow them to sit on the counter for a few minutes before enjoying. They will firm up.
Yes totally! Check out my single serve air fryer cookie recipe for the air fryer method. For the oven, bake at 350F for 7-12 minutes.
other recipes you may like
- Single Serve Chocolate Chip Cookie
- S’mores Cookie
- Chocolate Chip Cookies
- Small Batch Peanut Butter Cookies
- Tahini Chocolate Chip Cookies
If you make these Microwave Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!