Melt the 2 tablespoons of unsalted butter in a microwave-safe mug for about 20-30 seconds.
Add 2 tablespoons of sugar and 1 tablespoon of brown sugar to the melted butter. Stir well until combined.
Crack in one egg and add ½ teaspoon of vanilla extract. Mix until the egg is fully incorporated into the batter.
Sprinkle in ¼ teaspoon of salt, ¼ teaspoon of baking powder, 2 tablespoons of almond meal, and ¼ cup of oat flour. Stir until you have a thick batter.
Fold in ¼ cup of semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Microwave the mug on high for about 40-60 seconds, watching closely to avoid overflow. The cookie should be set but still soft in the center.
