Sunday, January 5, 2014
GIANT, THICK CHOCOLATE CHIP COOKIES FOR TWO
GIANT, THICK 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, BIG cookies fit the bill. Choose tasty chocolate chips for an extra-special treat! Now you can have a tea or coffee date with your sweetie in no time flat! Enjoy! Oh, and use the extra egg white in scrambled eggs.
1 egg yolk
1 tbsp butter, melted
Liquid sweetener to equal 2 tbsp (30 mL)
sugar, OR to taste
1/4 tsp vanilla extract (1 mL)
1/4 cup Gluten-Free Bake Mix 1 (60 mL)
(leave out the xanthan gum if you are sensitive to it)
1/4 tsp baking powder (1 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 1 and baking powder. 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 cookie dough in both ramekins at the same time. Nuke 45 seconds (powerful microwave oven 1200 Watts, but for a small microwave oven...75 seconds). You can eat these warm, however, I prefer to put them in the freezer for 5 to 10 minutes for an extra-special, crunchy cookie.
Helpful Hints: Do not use Truvia® or Steviva Blend® in these cookies – they will burn too easily.
Yield: 2 cookies
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:
Labels: Cookies and Squares