Microwave Cookie

This gluten-free, vegan microwave cookie is an easy, nutrient-dense treat for one. It’s sweet and chocolaty with a hint of saltiness and plenty of vanilla flavor. This cookie is perfect for those times when you want a really quick treat or don’t have access to a regular oven.

Main ingredients and substitutions

You can use any type of nut butter you like in this recipe, just choose a variety with no added sugar or salt. Almond butter, peanut butter, or cashew butter are all good options. Or for a nut-free version you can use pumpkin seed butter or sunflower seed butter.

This gluten-free microwave cookie is made with coconut flour. I don’t recommend substituting other flours in this recipe because coconut flour is much more absorbent than most other flours.

Pure vanilla extract gives this cookie a delicious flavor and aroma. Be sure to use pure vanilla extract as opposed to artificial vanilla flavor if possible.

You can use vegan dark chocolate chips or chopped dark chocolate if you prefer. Or substitute any type of chocolate chips or chopped chocolate that suits your taste and dietary requirements.

A cookie on a piece of parchment paper.

How to make a microwave cookie

Start by adding the nut butter, maple syrup, coconut flour, vanilla extract, salt, baking powder, and chocolate chips to a microwave safe bowl.

Cookie ingredients in a white bowl.

Use your hands to combine all the ingredients into a dough, then roll it into a ball (this is a sticky job but you can wear kitchen gloves if you prefer).

Place the dough ball on a piece of parchment paper on a microwave safe plate.

A cookie dough ball on a square of paper on a plate.

Use your fingers to flatten the cookie dough ball into a circle.

A raw cookie on a square of parchment paper on a plate.

Microwave on high power for 30-60 seconds. 60 seconds is perfect in my microwave, but microwave strengths do vary, so to avoid burning the cookie you can start with 30 seconds, then add additional time until the cookie looks solid and light golden brown.

Let the cookie to cool off for 10-20 minutes before enjoying. The cookie will get crispier as it cools off, so eat it sooner if you prefer soft cookies or wait longer if you like crispy cookies.

A chocolate chip cookie on parchment paper.

Storage

You’ll probably want to enjoy this cookie as soon as it cools off, but if not you can store it in an airtight container for up to three days.

Optional additions

To give this microwave cookie an extra layer of flavor and texture, mix one tablespoon of chopped nuts into the cookie dough.

More gluten-free, vegan cookie recipes

A cookie on a piece of parchment paper.
4.67 from 3 votes
Pin Recipe Print Recipe

Microwave Cookie

This gluten-free, vegan microwave cookie is a quick, easy, and delicious dessert for one. This cookie is perfect when you want a nutrient dense, yet totally satisfying treat.
Course Dessert
Cuisine American
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1
Calories 253kcal

Equipment

  • Parchment paper

Ingredients

  • 1 tablespoon nut butter with no added sugar or salt (natural peanut butter, almond butter, or cashew butter are all good options)
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut flour
  • 1 tablespoon vegan chocolate chips
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon baking powder
  • Pinch of salt

Instructions

  • Add the maple syrup, nut butter, vanilla extract, coconut flour, baking powder, vegan chocolate chips, and salt to a microwave safe bowl.
  • Use your hands to combine all the ingredients into a dough, then roll it into a ball (this is a sticky job so wear kitchen gloves if you prefer).
  • Place the cookie dough ball on a piece of parchment paper on a microwave safe plate.
  • Use your fingers to flatten the dough ball into a circle shape.
  • Microwave on high power for 30-60 seconds (60 seconds is perfect in my microwave, but microwave strengths do vary, so to avoid burning the cookie you can start with 30 seconds, then add additional time until the cookie looks solid and light golden brown).
  • Allow the cookie to cool off for 10-20 minutes before serving.

Notes

  • This microwave cookie will get crispier as it cools off, so let it cool for 10 minutes before eating it if you prefer soft cookies or 20 minutes if you like crispy cookies.

Nutrition

Serving: 1Cookie | Calories: 253kcal | Carbohydrates: 30.8g | Protein: 4.4g | Fat: 18.5g | Saturated Fat: 7g | Sodium: 19mg | Potassium: 121mg | Fiber: 4.1g | Sugar: 20.5g | Vitamin A: 0.2IU | Calcium: 13.4mg