Thursday, July 19, 2012
Jiffy Chocolate Chip Cookies
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 tbsp butter, melted
Liquid sucralose to equal 2 tbsp (30 mL)
1/4 tsp vanilla extract (1 mL)
1/4 cup Gluten-Free Bake Mix, (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 sucralose, OR SPLENDA® Granular and vanilla extract. In another small bowl, combine Gluten-Free Bake Mix, page___, 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
4.1 g protein
15.4 g fat
3.7 g net carbs
Labels: Cookies and Squares