Have you ever just wanted a freshly baked cookie but didn’t want to go through all the hassle of making one of your recipes and ending up with a whole slew of cookies that you are now stuck with eating, and if you throw the rest of them away you feel guilty about it? I found this recipe on Gluten Free Foodie and it allows you to make a single cookie that will cure your craving without ending up with all these other cookies that you don’t really want. It’s such a simple and delicious recipe that allows you to indulge without over indulging and feeling guilty afterwards. Double this recipe and share a mug with someone special.
Enjoy this recipe and let me know your thoughts and what you think about your mug cookie. Photo Credit
- 1 tbsp coconut oil (or 1 tbsp melted butter)
- 3 tbsp GF flour (I got mine at Trader Joe’s)
- 1 tbsp granulated sugar
- 1 tbsp packed brown sugar
- 1/2 tsp salt (Note – As one of my readers pointed out, this may be too much salt for some people, so if you’re not as salt-loving as we are, definitely start with a pinch and adjust based on taste.)
- 1 tsp vanilla extract
- 1 egg yolk
- 1 to 2 tbsp chocolate chips
- In a small mug/cup/ramekin (I used an expresso mug), mix together all your ingredients except the chocolate chips, until you get sticky cookie dough batter. ** This cookie won’t rise much, so you probably don’t want your mug/cup to be too big. Although I guess you could double or triple the ingredients for more cookie volume!
- Stir in chocolate chips.
- Place your mug in the microwave and cook on high for 1 to 1-1/2 minutes. ** I suggest doing this in 30 second intervals so you can check on the cookie. If it still looks kind of wet/doughy on top, leave it in the microwave for a little longer. You shouldn’t need more than 1-1/2 minutes though — chocolate chip cookies are supposed to be gooey in the middle!
Allow mug and cookie to cool for a little bit, then dig in!