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 South London, Monica graduated from the University of Leeds with a degree in Philosophy. After discovering a love for the gym whilst studying, Monica was drawn to weight training which helped her hugely through stressful times as a student. From writing for a popular student site, Monica developed her skills as an author, writing trending feature pieces regularly. She is thrilled to be able to combine her love for writing with her passion for the gym. In her spare time Monica loves to cook, try out new restaurants with friends and explore new walking trails.
