For the last two weeks, I’ve been going gluten-free. Not for health reasons — thinking back on the amount of wheat-packed bread and baked goods I’ve happily consumed over the years, I’m pretty positive I’m not allergic to gluten. No, this is all about vanity. It all started when I was griping to my friend Sarah about how all my healthy eating and exercising have lead to no noticeable results in the wedding-diet department. Sure, I looked more toned, but my clothes were still uncomfortably tight. Annoying. Teenage metabolism, why did you leave me?
When I was finally done whining, Sarah told me (not for the first time) that I should try going gluten free like she did. She’s also currently on a campaign to get fit for her wedding (in June!), and the GF-thing has really been working for her. Pounds lost, headaches gone, looser pants. Admittedly, it sounds like she might actually have a bit of a gluten allergy, but I was willing to give it a shot and see what it did for me. There are worse things than eating less bread, right? And, if nothing happened, I could go right back to devastating bread baskets.
Two weeks into my new GF lifestyle, and my skirts are noticeably looser. I don’t know if it can all be attributed to the gluten-scorning, since I’ve also kept up with my exercise and healthy eating regimen, but it’s something! At a minimum, it’s helped me avoid junky snacking and pizza-packed “cheat” nights. I feel great, but I do miss my baked goods. I tried making GF brownies the other night, but those were terrible and got tossed. And, since I’ve also been trying to eat fewer sweets in general, a big batch of GF coconut chocolate chip cookies were not in my cards. Which is why when I saw a recipe for single-serving mug-cookies the other day, I knew I had found my salvation. I had some doubts about microwave cookies, but this actually turned out really well. The texture was exactly what you’d want in a chocolate chip cookie — moist and chewy, with crispy bits, and the flavors were spot on. Dan said it was my most successful mug-dessert yet. Awesome.
Single-Serving GF Chocolate Chip Mug Cookie (Slightly adapted from My Kitchen Antic’s recipe)
Single-Serving Gluten Free Chocolate Chip Mug Cookie
- 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 espresso 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!
Article courtesy of: Tina, Just Putzing Around the Kitchen