Raspberry and chocolate microwave cookie

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» Raspberry and chocolate microwave cookie

Once you discover the joy of a microwave cookie, you’ll never go back. Be warned – when it’s just cooked, the cookie will be squishy and volcanically hot, so it’s best to wait a few minutes before eating, until the edges get crispy and the middle sets. photograph of raspberry and chocolate microwave cookie on a plate against a pink background

Serves 1 person


  • 2 tbsp vegan butter 
  • 2 tbsp light brown sugar 
  • 5 tbsp plain flour 
  • Pinch of salt 
  • 2–3 raspberries, quartered or halved 
  • 6–10 vegan chocolate chips or 2 squares of dark chocolate, roughly chopped 


  1. Put the butter in a small microwave-safe bowl and microwave for 1 minute on high until melted. Stir in the sugar, flour and salt until a thick dough forms. Fold in half the raspberries and chocolate chips. 
  2. Scrape the mixture on to a microwave-safe plate and form it into a round thick cookie ‘puck’ shape with your hands. Arrange the remaining raspberries and chocolate on top (this is purely visual, so don’t worry if you can’t squeeze them on). 
  3. Microwave for 1 minute 30 seconds on high until the cookie has spread and cracked slightly, looks like it is beginning to firm up on top and you can see that the chocolate is melty. 
  4. Allow to cool and set for 5 minutes before eating. 

Recipe from Broke Vegan: Speedy: Over 100 budget plant-based recipes in 30 minutes or less, by Saskia Sidey. Published by Aster, December 2021. Photography by Jo Sidey. Hardcover 12.99 (octopusbooks.co.uk)

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