Instructions

• Use a microwave-safe mug. Add 1/4 cup gluten-free all-purpose flour, 1/4 cup coconut sugar, 3 Tbsp cocoa powder, 1 pinch sea salt, and 1/4 tsp ground cinnamon to the mug. Stir well to combine the dry ingredients.
• Add 3 Tbsp avocado oil (or melted coconut oil), 3 Tbsp water, and 1/8 tsp pure vanilla extract to the mug. Stir until the batter is smooth and there are no visible dry streaks of flour.
• Stir 1 Tbsp chocolate chips into the batter until evenly distributed.
• Wipe any batter from the rim of the mug and smooth the top with the back of the spoon.
• Microwave on high for 40–50 seconds, until the center is just set but still appears slightly moist (microwave times may vary).
• Let the mug brownie cool for about 30–60 seconds, then enjoy carefully—the mug and brownie will be hot.