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You are probably wondering why anyone would want to make a microwave cookie? Well in our house we had the trifecta of appliance break downs. First our washing machine broke 2 weeks ago and since we had to buy a new one we thought we’d replace our horrible 3 year old dishwasher (click on the link to see how crappy everyone else thought it was). We got the washing machine delivered and were back in the laundry business but the dishwasher posed a problem, apparently they’ve grown taller over the last couple of years and nothing would fit. Best Buy suggested an ADA dishwasher which is of course more expensive and never on sale so we passed. Then a few days later our ancient stove stopped working and unless we remodel our kitchen the stove opening will not fit a current model of oven! So long story short we are crock potting or microwaving everything!! The other reason why a single serving of microwave cookie works for us is that it is easier to cook for my daughter with food allergies that way instead of making a big batch that won’t get finished.

So if you’re felling like a little sweet treat after dinner, this is pretty easy, not messy and keeps you from eating too much. Are they as good as baked cookies? No but they are close enough to satisfy your sweet tooth.

Recipe (for non-allergy recipe just replace with regular flour, milk and butter)
1 tablespoon earth balance non-dairy butter, melted
2 tablespoons light brown sugar
1/8 teaspoon pure vanilla extract
2 teaspoons soy milk
3 tablespoons of gluten free flour
2 tablespoons dairy free semi-sweet chocolate chips (I buy Trader Joes)

Add brown sugar to melted butter and mix to combine. Add in 1/8 teaspoon of vanilla extract and 2 teaspoons of milk and stir. Add in 3 tablespoons of flour and mix. Mix in 2 tablespoons of semi-sweet chocolate chips.

Transfer to a microwavable plate and form one big cookie. The center should be thicker than the edges.

Microwave for 30 seconds and check it. Microwave again for 20 seconds and finally microwave for 10 seconds. The power of individual microwave oven varies, so take a look and stop microwaving when the center is set. The cookie will continue to get firmer out of microwave oven. Wait 10-15 minutes to eat so that it can set.

You can see from my pictures that the cookie on the left, made with regular flour, milk and butter definitely rises more. For the gluten free version, next time I might make it in a mug or cupcake liners, since gluten and dairy free tend to flatten when baked.