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.
- 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
- ½ 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 expresso 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!
(Slightly adapted from My Kitchen Antic’s recipe)