1-Min Chocolate Chip Recipes
Single or small serving recipes are great for individuals living alone or those who are the only ones living low carb/keto in the family. They are also great for portion control or to satisfy any last-minute cravings without worrying about leftovers. These cookies are soft and a bit fragile but not chewy. The chocolate chunks melted nicely in the cookies, so they actually taste quite good. Then I decided to freeze it for a while, and it turned out firmer and crispier. I intentionally avoided butter and eggs for cookies using a microwave oven because it works differently from a traditional oven. Even though eggs are great for binding, but the cookies can turn out chewy or rubbery when cooked in a microwave oven. Butter may create a better flavor, but together with the fats from egg yolks, the dough tends to melt quickly and lose its shape. Without eggs, the dough may be gritty, but with sufficient moisture from the oil, you can still shape it. If you still prefer to use eggs and butter, I have added the ratios below. Oh, before I forget, I know that some of you will be asking whether you can use coconut flour. Though I like to use coconut flour for cake, wraps and other suitable recipes but I find that it is not suitable for cookies. As this is a soft cookie, I actually tried with coconut flour but it did not taste good at all so I would not recommend it. You can, however, use other nut flours.
1. In a small bowl, add all the dry ingredients and mix well.
2. Add all the wet ingredients and mix until a dough is formed.
3. Divide the dough into 2 equal portions or you can make it into 1 big cookie (of course, the net carb content will be higher). Shape into balls and place on a parchment paper. Flatten into a round disc. Then top with a few chocolate chips (optional).
4. Microwave one cookie at a time, for 1 minute with 30-second intervals. The cookies will spread just a tiny bit. They will be very soft once out of the microwave oven, and you could literally adjust the shape. As for the egg & butter version, the cooking time is only 30 to 40 seconds. As all microwave ovens are different, please adjust accordingly.
5. Let the cookies cool completely so they will firm up. However, the texture will be soft and a bit fragile. They will also look pale in color as microwave oven does not have a browning capability.
6. To make the cookies firmer and crispier, just freeze them for 15 minutes.
7. If you wish to use the traditional oven, just bake them at 350F or 180C for about 15 to 20 minutes.
[Total servings = 2]
NUTRITION INFO PER SERVING
Total carb = 6.2 g
Dietary fiber = 1.4 g
Net carb = 4.8 g
Calories = 202
Total Fat = 18.8 g
Protein = 3.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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