I have no excuses whatsoever. Sure, this microwave chocolate chip cookie is made with real ingredients and is gluten-free, but it’s still a carby, sugary indulgence. I couldn’t help it though: I saw the idea on (where else) Pinterest, and had to create my own version using almond flour. It’s amazing, really – this actually tastes like a crisp chocolate chip cookie (so good!), and it’s ready in less than 10 minutes (and just one bowl to clean!). The advantage of using almond flour is that it’s actually filling.
If you prefer baking your cookies, try this excellent recipe for gluten free chocolate chip cookies.
- 1 tablespoon (14g) unsalted butter
- 1 tablespoon pure maple syrup
- ¼ teaspoon pure vanilla extract
- 2 tablespoons (14g) almond flour
- Pinch of kosher salt
- 1 tablespoon (8 grams) dark chocolate chips
- Place butter in a small, microwave-safe bowl. My bowl's diameter on the bottom is 4 inches.
- Microwave the butter about 30 seconds, to melt it.
- Stir in the maple syrup and vanilla extract, then the salt, and finally the flour. Scatter the chocolate chips on top.
- Microwave on high for 1 minute and 15 seconds. Mixture will appear foamy. Once foam subsides, if the batter still appears liquid, especially around the edges, microwave 15 seconds more. When ready, the cookie will be very soft, but not liquid, and will look like a lace cookie.
- Allow the cookie to rest, cool and harden a bit for 5 minutes, then gently release from the bowl with a spatula. The bottom will look like a soft baked chocolate chip cookie, and the taste will be amazing!