JIFFY
CHOCOLATE CHIP COOKIES
Sometimes you only want one or two
chocolate chip cookies and not the temptation of a whole batch of cookies! These simple, delicious cookies fit the bill. Choose tasty chocolate chips for an
extra-special treat! It's hard to believe that these actually get browned in the microwave oven, but they do. These are actually quite substantial cookies. Great to produce in a jiffy if a friend drops by for tea (as long as you already have the Gluten-Free Bake Mix on hand, which I almost always do).
1 egg yolk
1/4
tsp vanilla extract (1 mL)
1/4
cup Gluten-Free Bake Mix, OR you can use Bake Mix #2 (no gelatin) (60 mL)
1/4
tsp baking powder (1 mL)
1/8 tsp salt (0.5 mL)
2
tbsp sugar-free chocolate chips (30 mL)
In small bowl, combine egg yolk, butter, liquid sweetener and vanilla
extract. In another small bowl, combine
Gluten-Free Bake Mix, baking powder and salt. Stir dry ingredients into egg yolk mixture
until well combined. Stir in chocolate
chips. Form 2 equal-sized dough
balls.
Spray 2 small ramekins with nonstick cooking spray. Press a dough ball evenly in bottom of each ramekin. Microwave 45 seconds for a crunchy, browned
cookie and 35 seconds for a less crunchy, less brown cookie. Enjoy!
Helpful Hints: My microwave oven is 1200
Watts. Your timing may vary depending on
the wattage of your microwave oven. Do
not use Truvia® or Steviva Blend® in these cookies – they will burn too easily. If your chocolate chips have been kept in the
freezer or refrigerator, briefly nuke them before stirring them into the cookie
dough for best results. I have never
been able to wait long enough to eat these, but you can find out if you prefer
them later on or if you prefer them after they have been refrigerated.
Yield: 2 cookies
1
serving
193.5
calories
4.1
g protein
15.4
g fat
3.7
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: