The other night, cruising Pinterest (you can follow me here), I spied an Instant Chocolate Chip Cookie that was to drool for. So I repinned it and left a comment wondering if it could be modified to be gluten-, dairy-, and egg-free.
Well, be still my heart, I have been singing Erin's praises for the past three nights ... because we made these for dessert for the last three nights ... and each time, oh man, good stuff. I mean how can you beat making—and eating—a warm, gooey chocolate chip cookie in under five minutes!?
Try it! I dare you.
Using Erin's original recipe, I cut the chocolate chips in half to reduce the sweetness and added an extra pinch of salt and two pinches of baking soda to "up" the cookie dough taste. For the how-to's, visit Sift, Stir & Savour where you will find the original recipe and lots more inspiration. Thanks Erin!!
This post is linked to: Food Holiday Link Party
Chocolate Chip Mug Cookie
1 tablespoon unsweetened APPLESAUCE
2 tablespoons COCONUT SUGAR (or any granulated sugar)
2 tablespoons nondairy YOGURT (I used SoDelicious Vanilla Coconut)
1/4 teaspoon gluten-free VANILLA EXTRACT
1/4 cup gluten-free OAT FLOUR (I grind oats in my blender or coffee grinder)
2 pinches SALT
2 pinches BAKING SODA
1 tablespoon allergen-free CHOCOLATE CHIPS
For the directions, visit the original post.
Though I have yet to try it, Shirley of GFE left a comment saying she used almond flour in place of the oat flour and that it came out great. Thanks Shirley!
Another Mug Treat
If this Chocolate Chip Mug Cookie is up your alley, be sure to check out this 5-Minute Mug Brownie. Another instantly gratifying sweet treat.
What's your favorite mug creation?