A gooey centre packed with chocolate chips and 21g of protein.
I’m always looking for simple dessert recipes. And when they hit your macros as well? That’s a win-win. This vegan Cookie Mug Cake from @fitwaffle meets all those criteria. And like all her recipes, it’s super delicious too.
All you need is a microwave and a few spare minutes, and you’ll be in gooey cookie heaven…
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Ingredients
- 3 tbsp. Instant Oats
- 1 1/2 tbsp. Vegan Protein Blend - Unflavoured
- 2 tbsp. maple syrup
- 2 tsp. Coconut Oil (melted)
- 2 tbsp. plant milk of choice
- 1 tbsp. vegan chocolate chips (plus some for the topping)
Instructions
- Add instant oats and Vegan Protein blend to a ramekin and stir.
- Then add your maple syrup, melted coconut oil and plant milk of your choice, and mix.
- Mix in your vegan chocolate chips.
- Microwave for 1 minute and enjoy!
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Originally from London, Monica graduated with a degree in Philosophy from the University of Leeds, where she honed her writing skills at a popular student news website and discovered her passion for weight training. Now, she’s proud to combine her love of fitness with her talent for storytelling. Outside of work, Monica enjoys cooking, exploring new restaurants, and discovering scenic walking routes.
