Minute Chocolate Chip Cookie

cookie-035I’ve become slightly obsessed with microwave baking at the moment.  (Probably because of this recipe for one minute french toast! ) I started trying out this recipe 2 days ago.   What I wanted was a gooey chocolatey slightly undercooked battery messy cookie in a minute.   As I started out I was very hopeful I could do this with almond flour! I was very wrong.  My poor cookie came out of the microwave looking like microwave bread.  Too cakey to be a cookie really.  I tossed it in a bag to eat later on while I was in the parent pick up line waiting to get my son.  

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I couldn’t believe what my mouth was telling me a few hours later when I was taking a bite out of it.  I remember when I first took it out of the bag I thought, “Oh great this thing is hard as a rock now!!” and then as I was taking a bite I expected an explosion of crumbs and the dissatisfaction of a crunchy cookie.  What happened was a near perfect room temperature cookie.  Soft inside but sturdy.  It was the best kind of surprise.  

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 I proceeded to make it 4-5 more times trying to get the cooling effect from the erythritol down and came back to the first recipe.  After all that!  I was using Earth’s Pride Stevia but I find the cooling effect on that particular brand to be way too powerful for me.  So finally I switched to Truvia which is a bit tamer.   I tried this with liquid splenda and the cookie was too crunchy.  If you use a liquid sweetener just keep an eye on it in the microwave and get it out as soon as you think it’s not liquid anymore. 

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You can eat this right after it cools off and it’s soft and delicious however letting it cool for at least 10 mins makes for the best (and easiest) chocolate chip low carb cookie!  I’ve also developed a  Fudge Chocolate Chip cookie for the microwave!  I think I see lots and lots of cookies in my future. 

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Joker for scale! 😉  Hope you guys like this one! I can’t wait to try this with ice cream sometime. 

 

Minute Chocolate Chip Cookie
Chocolate chip cookie that bakes in less than a minute in the microwave.
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Ingredients
  1. 3 tbsp Almond Flour
  2. 1/4 tsp baking powder
  3. 2 1/2 tsp Truvia (equivalent to 2 tbsp sugar)
  4. 1 tbsp butter
  5. 1/2 tsp vanilla
  6. 1 egg yolk
  7. 10-15 sugar free chocolate chips
Instructions
  1. Spray a small round tupperware container (3-4" circumference) with cooking spray.
  2. Measure out almond flour, baking powder and Truvia in a separate bowl and mix.
  3. Soften butter in the microwave for 15-30 secs and add vanilla.
  4. Separate egg yolk from egg white.
  5. Combine butter, yolk, and vanilla with your dry ingredients.
  6. Fold in chocolate chips and spread the batter into round tupperware container forming an even layer.
  7. Microwave 45 seconds up to one minute if you have a microwave that is less then 1200 watts. (40-45 seconds works great in a 1200 watt microwave).
  8. Let your cookie cool to room temperature (it will be crisp *and* soft) and enjoy!
Notes
  1. 358 Calories; 32g Fat; 8g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5 net carbs
Up Late Anyway http://www.uplateanyway.com/keto/

32 comments

  1. Felicia says:

    This was seriously good. I used Trader Joe Almond meal and a blend of swerve along with a drop of liquid sucralose and stevia to balance the sweetness. According to my calculations it is about 3.5 net carbs. Does that make sense since you posted 5?

    • Elizabeth Nimphius says:

      I’m relying on a software program to add up the information. Unfortunately our laptop took a turn for the worse and I’m in the process of setting everything up again on a new laptop. I will check my information on this asap. The almond flour is just under 3 net for 3 tbsp. (4 tbsp = 1/4 cup = 28 grams is 3 net I think.) But then we have the yolk and sugar free chocolate chips to add to the equation it adds more. I will double check as soon as I can and reply here.

  2. Felicia says:

    Thank you for getting back so fast! I think that’s where I get a different count. The almond flour. TJ almond meal is 2 net for 1/4 so 3 tbsp is 1.5 net. Looking forward to trying your other stuff. You have a new follower! And I shared this recipe on Low Carb Lover’s Recipe Exchange using your link. Hope that’s okay! 🙂

    • Elizabeth Nimphius says:

      Of course! Thanks for sharing. I have a Trader Joes opening up nearby this September. I’ll have to check out their almond flour. I can’t wait!

  3. Felicia says:

    Okay, so I did not even have any chocolate chips, and thus left them out. Also, I did not even let them set up for the 10 minutes as recommended: I ate it right away: OH MY GOODNESS. This cookie is seriously delicious. As soon as I finished it, all I could think was “if I skip dinner, I have enough room in my macros to have another one.” I can only imagine the gloriousness added with chocolate chips. SO glad to have found this. Thank you, thank you, thank you!

  4. Elissa says:

    OMG…this is BOMB! Excellent recipe! I used 2 Tbsp. baking Splenda for the sweetener and I added a pinch of walnuts. I was thinking this was going to have that funny sweetener after taste but it didn’t at all. It was DELICIOUS. Thank you!

  5. monique says:

    Just made this and loved it, right out of the microwave! So good, tasted like a blondie, definitely am going to try them all!

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