03 Jun Cookies ‘N Cream Mug Cake
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| Prep Time | 5 minutes |
| Cook Time | 1 minute |
| Servings |
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Ingredients
- 2 Tbsp sorghum flour
- 2 Tbsp millet flour
- 1 Tbsp white sugar
- 1/4 tsp baking powder
- 1/8 tsp Himalayan salt
- 2 Tbsp extra light olive oil
- 1/4 cup water
- 3 chocolate sandwich cookies gluten free if needed
Ingredients
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Instructions
- Choose the mug/jar that the cake will be cooked in. A coffee mug is the ideal size. A smaller mug/jar will work, but it might spill over a bit in the microwave.
- In the mug/jar, combine the sorghum flour, millet flour, sugar, baking powder, and salt. Stir until well mixed.
- Add the oil and water to the mug/jar. Stir until evenly mixed.
- Break the cookies into 3 – 4 pieces each. Stir the cookie pieces into the batter.
- Microwave on full power for 1 minute 15 seconds. Check the doneness of the cake. If it is undercooked, microwave for up to 30 more seconds.
Recipe Notes
Serving Suggestions:
- Enjoy warm.
- Let cool and top with a dollop of frosting.
- Top with diced strawberries.
- Garnish with a mint leaf or two.