Positively Free® Singles
Chocolate Chip Cookie
- 1 packet + scissors for opening
- 4 teaspoons oil (I use sunflower oil)
- 1 large egg yolk*
- 2 Tablespoons GF chocolate chips**
- Microwave-safe container (mug, bowl, or ramekin) or plate with parchment paper
- Spoon or fork
- Carefully open the packet with scissors and add to container.
- Add oil and egg yolk to container.
- Stir very well with the spoon or fork, for about a minute, until mixture is just combined—the batter will be very dry and crumbly (this is important). See instructional video for an example.
- For cookie: Add chocolate chips and use your hands to form batter into a ball. This process may take up to a minute and might seem like it won’t work—stay patient, it will combine. Place ball on plate with parchment paper and flatten with your hand—adjust shape as needed to look like a cookie.
- For mug: Add chocolate chips and stir just to combine. Customize with nuts and/or additional chocolate chips. Feel free to be creative!
- Microwave for 1 minute on high (click to read important information about microwave cooking). Chocolate Chip Cookie (mug) is done when the top still looks slightly undercooked, chocolate chips are starting to melt, and an inserted toothpick comes out clean (or just with melted chocolate on it). For an extra crunchy cookie crumble texture, stir cooked mug immediately with a fork and let sit for at least 10 minutes.
- Let cool slightly. Enjoy on its own or top with ice cream, whipped cream, or coconut cream for a decadent dessert. This cookie also works well as a base for cheesecake, pie filling, or custard—let cool slightly and press into a crust with your fingers.
*Using only egg yolk is very important. Egg white, when cooked in the microwave, has a rubbery texture that significantly changes the cookie’s taste. I highly recommend separating your egg away from the packet, so that you can save the packet if egg white accidentally mixes with your egg yolk. For those with egg allergies, we tried every possible way of creating the cookies without needing an egg. We were unsuccessful. We apologize that you cannot enjoy them, and we will continue to try to adjust our recipe for an egg-free variation.The Brownie and Cornbread are egg-free.
**We did not add chocolate chips to the packets because (1) we did not want to include additional allergens (casein, soy, etc.), (2) our manufacturing equipment is made for blending flour and mixes and does not allow for equal distribution of chips in each packet, and (3) chips have the potential to melt in transit, especially in the hot summer months.
|Sugar, modified tapioca starch, potato starch, corn starch, rice flour, corn flour, vanilla powder, xanthan gum, salt and caramel color|