Craving a cookie, but don’t feel like taking the time to make a whole batch? Or maybe your stove is on the fritz and you’re feeling bummed you can’t bake? Not to fear! This dairy free microwave chocolate chip cookie is a perfect single serve dessert that will satisfy your sweet tooth – and is ready in a fraction of the time of a standard batch.
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Chocolate chips – You’ll need to look specifically for a dairy-free version as most brands contain dairy. However, Enjoy Life dark chocolate morsels are a dairy-free option that is usually pretty easy to find, and are absolutely delicious. Nestle Allergen Free Morsels is another dairy-free option (note that this is a different line than their traditional products).
- Dairy-free butter – For this recipe (and most baked goods), I prefer Country Crock plant butter sticks with avocado oil (they also have varieties with olive oil and almond oil that can work; the avocado oil is the most neutral flavor though). Earth Balance is also a nice option. I do not recommend nut-based butters for this particular recipe.
- Dairy-free milk – You can use anything you have on hand. Oat milk, almond milk, soy milk – they all work.
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily, this recipe is super simple!
Start by combining the softened dairy-free butter and brown sugar in a small bowl.
Mix in the dairy-free milk and vanilla.
Add the flour, baking soda, and salt. Give everything a good stir until well combined. Then fold in the chocolate chips. (The dough should be good as-is, but if looks really dry, add another small splash of dairy-free milk.)
Now form the dough into a cookie shape. I find it easiest to use your hands to form a ball of dough, then press it into a disc shape on a microwave-safe plate. You want it to be relatively thick and around 3 inches across. (If you thin it out too much, the edges can get hard while cooking).
Pop that in the microwave for about a minute (slightly less for a more powerful microwave). You can start checking around 45-50 seconds to see if it’s done. It’s done when it has spread a little and no longer looks like wet dough (it may still look slightly moist on top in the center).
Once it’s cooked through, let it cool on the plate for a few minutes. This is super important – if you try to eat it right out of the microwave, you’ll a) burn your mouth, and b) the entire thing will crumble. Letting it cool will help the cookie solidify into one big ‘ol piece.
Once it has cooled a little though, it’s time to dig in!
Here are some common questions that may come up as you’re preparing this recipe:
For optimal flavor and texture, using dairy-free butter is the best option for this recipe.
This can occur if you overcook the cookie. This can happen if your microwave is more powerful, or if you used more time than recommended. Start on the lower end of the time frame and add 10 second intervals if needed. It can also occur if you spread the cookie too thin before starting the cooking process.
Sure! Feel free to mix in chopped nuts, dairy-free candies, or dried fruit. Don’t use more than 2 tablespoons total of mix-ins (including any chocolate chips) though for the single serve cookie, or it may not form correctly.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, peanut free, and egg free.
This recipe may contain tree nuts or soy depending on your choice of plant-based butter and dairy-free milk. If you need to avoid those, simply choose a dairy free butter that fits your needs.
This recipe does contain wheat/gluten (in the flour). If you want to try to substitute that ingredient, you can attempt to use a gluten-free all-purpose flour substitute. Note that I have not tested substitutions for this recipe, though, so I cannot confirm they will work.
More Single Serving Dairy Free Desserts
If you’re looking for more small batch dairy free desserts, be sure to give one of these a try:
- Dairy free brownie in a mug
- Dairy free cookies and cream milkshake
- Almond chocolate mug cake
- Dairy free coconut yogurt parfait
I hope you enjoy this dairy free single serving cookie. If you get a chance to try it, feel free to leave a recipe rating or comment below!
Dairy Free Microwave Chocolate Chip Cookie
- 1 tbsp dairy-free butter, softened
- 2 tbsp brown sugar
- ½ tsp dairy-free milk (oat milk, almond milk, etc.)
- ¼ tsp vanilla extract
- 3 tbsp all-purpose flour
- ⅛ tsp baking soda
- Pinch of salt
- 1 ½ tbsp dairy-free chocolate chips (recommend Enjoy Life)
In a small mixing bowl, combine the softened dairy-free butter and brown sugar.
Add the dairy free milk and vanilla and mix well.
Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
Use your hands to form the batter into a ball and place on a microwave-safe plate lined with parchment paper. Flatten it into a thick disc, approximately 3 inches wide.
Microwave for 50-65 seconds (less for more powerful microwaves, more for higher powered microwaves). Let cool on the plate for a few minutes, then enjoy.
- If the dough is too dry to form into a cookie dough ball, add another tiny splash of dairy-free milk.
- You can skip the parchment paper if you don’t have any on hand, but the cookie may stick to the plate a bit. Just slide a knife underneath after cooling to pop it off the plate.
- Avoid overcooking the cookie or flattening it too much before microwaving, or it will have a slightly burnt taste and hard texture.
- Do not try to eat right out of the microwave – the cookie needs time to cool to properly hold together. If you try to eat it right away, it’ll crumble into pieces.
Nutrition analysis (approximate for entire recipe): 399 calories, 20.5 g fat, 10.5 g saturated fat, 570 mg sodium, 57 g carbohydrate, 3.5 g fiber, 34.5 g sugar, 4 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 24%, Potassium: 5%
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