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A warm, sweet, gooey chocolate chip cookie sounds good, and we've got the perfect microwave chip cookie recipe. Since it's made with almond flour and sugar-free substitute, this microwave chocolate chip cookie is keto and gluten-free. Best of all, it's a single serving chocolate chip cookie that's baked in a mug, so you won't feel tempted to overindulge. Ultimately, this Microwave Chocolate Chip Cookie is the perfect sweet treat that is insanely delicious and easy to make.
How Long Should You Microwave A Cookie?
If you are making a cookie from scratch like this microwave chocolate chip cookie recipe, I would not recommend cooking it for more than 1-1 1/2 minutes. In contrast, if you are reheating a cookie, it should only take about 15-20 seconds.
How Do I Bake Cookies In The Microwave Without A Convection Oven?
If you don't have a convection oven to bake cookies in, you can use the microwave! However, it's best to use a cookie recipe specifically designed for the microwave. Most microwave cookie recipes call for baking the cookie in a mug. However, you can also divide the cookie dough into portions and place each cookie onto a parchment paper square. Place the parchment paper square onto a microwave-safe plate, and heat each cookie for 40-60 seconds until it looks baked. Alternatively, you can also turn the cookie into cookie bars by placing the cookie dough into a microwave-safe baking dish and cooking it in the microwave for 3 1/2 minutes until it's done.
How Do You Heat Up Cookies In The Microwave?
To reheat cookies in the microwave, wrap each cookie with a damp paper towel and heat each cookie in the microwave on medium power for 15-20 seconds. The cookies will absorb the moisture from the paper towel and soften up. Remove it from the microwave and wrap it in another damp paper towel if it does not soften up. Heat the cookie for 10 seconds in the microwave until it softens up.
Prep Time
3 mins
Cook Time
2 mins
Total Time
5 mins
Serves
1 person
Ingredients
- 1 1/2 tablespoons Unsalted Butter, softened
- 2 tablespoons Sugar-Free Brown Sugar Substitute (I used Swerve)
- 1 Large Egg Yolk
- 1/4 teaspoon Vanilla Extract
- 2 tablespoons Blanched Almond Flour
- 1 tablespoon Coconut flour
- 2 tablespoons Sugar-Free Chocolate Chips
Instructions
Remove the butter from the microwave, add the brown sugar substitute and whisk it with a fork or mini whisk to combine. If the butter mixture is too hot, let it cool down. That's because the hot butter will cause the egg yolk to scramble.
Next, whisk in the egg yolk and vanilla extract.
Stir in the almond flour and coconut flour. The cookie batter should have a thick consistency, a little looser than cookie dough.
Stir in the chocolate chips and heat it in the microwave on 50% power for 1 minute until the top of the cookie looks set. Do not microwave the chocolate chip cookie on high, or the cookie will become hard instead of soft. Furthermore, the chocolate chips will burn and ruin the flavor of the cookie, so cook the cookie on half power. If the chocolate cookie is still not done, cook it for another 30 seconds in 15-minute bursts until it is done.
Serve the microwave chocolate cookie with a keto vanilla ice cream scoop if desired.
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