Chocolate Chip Cookie Protein Mug Cake
A one-minute Chocolate Chip Cookie Protein Mug Cake that’s healthy and high-protein. Made with vanilla protein powder, oat flour, and mini chips, it microwaves in 45–55 seconds for a soft center and golden top. It's perfect for quick healthy munchies.
Ingredients
- 3 Tbsp vanilla protein powder I used the Optimum Nutrition brand, but if you use that one, definitely don't use baking powder
- 1 Tbsp oat flour
- 1 Tbsp brown sugar
- 1/4 tsp baking powder** See not about baking powder
- pinch salt
- 3 Tbsp milk
- 1 Tbsp butter melted
- 1/2 tsp vanilla
- 1-2 Tbsp mini chocolate chips plus extra for sprinkling on top
Instructions
- In a microwave-safe mug, whisk together the protein powder, oat flour, brown sugar, baking powder (if using), and salt.
- Add the milk, melted butter (or coconut oil), and vanilla extract. Stir until a smooth batter forms.
- Fold in the mini chocolate chips.
- Microwave on high for 45–55 seconds, until the top looks set but the center is still soft. Microwaves vary, so start checking around 45 seconds.
- Sprinkle a few extra chocolate chips on top while it’s warm for a gooey finish.
Notes
Note about baking powder:
If your mug cake rises too much or overflows, try omitting the baking powder next time. Some protein powders don’t need it for lift. I used Optimum Nutrition whey protein, and it baked perfectly without any baking powder.