Paleo Chocolate Cookie Mug Cake

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Paleo Chocolate Cookie Mug Cake


  • 2 tablespoons Cappello’s Double Chocolate Chip Cookie Dough, crumbled 

  • ¼ cup almond flour or paleo baking flour 

  • 1 large egg

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons maple syrup

  • 1 tablespoon coconut oil, melted 

  • 1 tablespoon coconut milk 

  • 1 teaspoon pure vanilla extract

  • ⅛ teaspoon fine sea salt 

  • For serving:

  • Ice cream, powdered sugar, or fresh berries 


  • To a small mixing bowl add all ingredients. Whisk until smooth. 

  • Pour half of the batter into a 9 or 10-ounce mug. Top with half of the cookie dough crumbles. Pour the rest of the batter over the cookie dough and finish with the remaining cookie dough crumbles. 

  • Microwave on high for 90 seconds - 2 minutes. The top of the cake should be puffed. 

  • Top with vanilla ice cream, powdered sugar, or fresh berries. Serve immediately. 

Kids Can Do

  • Whisk the ingredients 

  • Add fun toppings!