This week's What's Cooking Wednesday is brought to you by Steph at The Kat Almanac. Enjoy!
So sometimes I make chocolate chip cookies and then proceed to eat most of the batter before they actually get made. Anyone else out there guilty too? Or end up with salmonella poisoning from too much of a good thing? Or if any of the cookies do get made, most of those warm gooey cookies end up getting eaten practically as they come out of the oven. Again ensuing in a tummy ache. Or so I’ve heard…
One day I’m at the grocery store and they had individual gluten free mug brownies from Pamela’s on sale. A brownie that guaranteed that I won’t overeat in under 5 minutes? Sign me up! It was good and all. However, I’m a chocolate chip cookie girl living in a brownie world apparently. After consulting Mr. Google for some starter recipes, I came up with this winner. The pictures are bad so just trust me on this one. One cannot take good pictures whilst making this treat. It’s a hurry up and get it done so I can have my chocolate chip cookie for dinner. What?? Cookie for dinner? Go ahead. No judgey here.
Mug Chocolate Chip Cookie
4 tbsp flour of choice (since I’m GF I used sorghum flour but I’ve made these for B with normal all purpose flour and it was good too.)
2 tbsp oil (I used vegetable oil but I have used canola and even coconut oil so use whatca got)
2 tbsp brown sugar (I like brown the best for this recipe but you can use white or even stevia)
3 tbsp water
1/2 tsp vanilla
pinch of salt
pinch of cinnamon
handful of chocolate chips
How its done
Gather up your ingredients.
Add your flour first
Then water. Then oil.
Throw in some vanilla.
And your brown sugar.
Toss in your pinches of salt and cinnamon (to taste).
Mix it all up with a fork and taste. Like batter right?
If you are in the batter eating mood, go ahead and just throw in some chocolate chips and chow down right here. I prefer an oooeey goooeey texture to mine so I like it heated up.
If you are heating, toss in the chips on the top but don’t stir just yet!
So here is where it gets tricky depending on your microwave. I would say start at 30 secs in the mike and if the texture is too runny pop it in at 10 second intervals.
Once you get it where you want feel free to stir it up.
I can’t get enough of these.
Oh and if you are one of those. You know, that prefers chocolate brownies over cookies, just throw in 2 tbsp of cocoa powder for a brownie. You won’t hurt my feelings.