It’s no surprise that the most popular recipe on this blog is the paleo (and vegan) 5-minute Cookie Dough Mug Muffin that I published back in June of last year. It has gotten over 3,000 pins and is constantly at the top of the list of most viewed recipes. There’s nothing I can post that will take it down from first place. For a while, my Creamy Chicken, Cauliflower and Broccoli Bake was getting dangerously close to bumping it down and becoming number one, but the Cookie Dough Mug Muffin stuck on for dear life, showed everyone who was boss and let the Creamy Chicken Bake take second place. I’m always wondering if the next recipe I’ll publish will beat it, but nope. And to be fair to the mug muffin, it is a pretty awesome recipe, not to mention it’s adorable. It comes together in 5 minutes – preparation and cooking times combined! -, is the perfect comfort food without any added-sugar, and it tastes like cookie dough for crying out loud. Plus, it’s a single-serving recipe so it’s great for a little sweet craving without actually tempting you to go overboard like if you bake an entire batch of cookies. I should have known it was going to have that kind of mind-blowing success. The funny thing is that when I made it, I had absolutely no intention to post it on the blog. I just wanted to make a mug muffin for Freddy one rainy Sunday afternoon, adapted a chocolate chip cookie recipe with what I could find lying around my cupboards and popped it in the microwave in a mug. It looked so cute, so I took a pretty lame picture, and it tasted so good that I ended up posting it as a recipe.
Well given it’s wild success, I thought it was time to give the cookie dough mug muffin a makeover, play around with the recipe to make it even better and take a picture that would really do it justice. I had gotten some requests from people asking how they could sub the banana, so version 2.0 is banana-free. Instead, I use finely ground coconut (shredded coconut that I ground to a fine meal in the coffee grinder, so you don’t get that dessicated coconut texture) and pecans, which make the taste even closer to cookie dough than the past version and give it a great nutty flavor. This version also uses an egg, but remains dairy-free. I’ve also tried a vegan alternative with a chia egg replacement, which I personally don’t like as much (chia eggs are not really my thing) but that works for our vegan friends! This version is higher in healthy fats and lower in sugar than the past version.
Recipe: Chocolate Chip Cookie Dough Mug Muffin 2.0
1/3 cup pecan halves, ground to a fine meal
1/4 cup shredded coconut, ground to a fine meal*
1 tbsp almond butter
1 small egg
(vegan option: replace the egg with 1 tbsp chia seeds + 3 tbsp water)**
2 tbsp coconut milk
1 tsp maple syrup or raw honey
(or more according to your desired level of sweetness)
1/4 tsp baking soda
1/2 tsp vanilla extract
A handful of unsweetened chocolate chips or cacao nibs
1. Grind the pecans and shredded coconut (separately) into a fine meal in a coffee grinder.
2. Combine the pecans, shredded coconut and the rest of the ingredients in a bowl. Whisk vigorously until well combined and smooth. Add the chocolate chips or cacao nibs last. Transfer to a mug, making sure to leave at least 1.5 inch of space between the rim of the mug and the batter. Microwave for 1 minute.
3. Let rest for 3-4 minutes before digging in directly with a spoon and feeling the joy of instant gratification.
* Ground shredded coconut is not the same as coconut flour, which absorbs moisture much more. I have not tried this version with coconut flour, but if you would like to use coconut flour instead of finely ground shredded coconut flakes, I would suggest using only 1 tbsp.
** Chia seeds when combined with water form a gel-like substance that reach the same binding properties as that of eggs. Mix 1 tbsp of chia seeds with 3 tbsp of filtered water and let stand for a minute before adding to any baked good.
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