Microwave Eggless Spongy Cookie Cake with Chocolate Chips

A soft, spongy cookie cake made without eggs or vanilla, baked quickly in the microwave. This single-serving treat combines a tender texture with bursts of chocolate chips for a delightful dessert.

Steps

1. In a small bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 2. Add milk, vegetable oil, and yogurt to the dry ingredients. Mix until smooth and combined. 3. Fold in chocolate chips gently. 4. Grease a microwave-safe mug or small bowl lightly with oil. 5. Pour the batter into the prepared container, smoothing the top. 6. Microwave on high for 90 seconds. Check for doneness; if not set, microwave in additional 10-second increments. 7. Let cool for 2 minutes before enjoying your spongy cookie cake.

4 tbsp all-purpose flour 2 tbsp sugar 1/8 tsp baking powder 1/8 tsp baking soda Pinch of salt 3 tbsp milk (dairy or plant-based) 2 tbsp vegetable oil 1 tbsp yogurt (plain, unsweetened) 2 tbsp chocolate chips