QUICK VEGAN MICROWAVED CHOCOLATE CHIP COOKIE IN A CUP (OR DISH)-- REDUCED-SUGAR-AND-FAT, WHOLE GRAIN, SF & CAN BE GF

A little New Year's present to my readers: In the interests of  (kitchen) science, I spent my afternoon today experimenting with a lower-fat, sugar-reduced, whole grain, vegan version of the latest microwave mug dessert craze-- chocolate chip cookie in a cup. This sounded like a wonderful idea to me (if I could pare down the calories and still have it taste wonderful) because I rarely make cookies anymore.  There's only the two of us and neither of us can just eat one! With this recipe, we can have the satisfaction of a sweet, gooey treat in a matter of minutes, with no danger of sneaking another one, and it can fit into just about anyone's dietary peculiarities.

Can't say this often enough: This cookie must be eaten fresh and slightly warm-- after they cool off they get kind of stiff and cakey.

          Single serving made in a wide pottery latte cup, using Ener-G egg replacer

                                         
Printable Recipe (both 1 serving and 2 servings)

BRYANNA'S VEGAN MICROWAVE CHOCOLATE CHIP COOKIE IN A CUP (OR DISH) (Whole Grain, and Fat-and-Sugar-Reduced; SF and can be GF)

1 serving

I like making this treat in a shallow dessert dish rather than a cup, but it’s up to you.  So nice to indulge in this treat and know that there are no more cookies sitting there to tempt weaklings like me!  I cut down the butter in this recipe by using a little syrup rather than applesauce. Applesauce works well in cakes, but syrup works better in cookies.

NOTE: If you want this a little sweeter and gooey-er, add 1/2 tablespoon granulated unbleached organic sugar and another 1/2 tablespoon chocolate chips.

           

1/2 tablespoon vegan butter (I use my homemade vegan palm oil-free “Buttah”)    

1/2 tablespoon brown rice syrup, or organic corn syrup, or golden syrup

(I prefer the brown rice syrup because of its rich butterscotch-y flavor.)
1 tablespoon brown sugar (packed firmly)     

1/16 teaspoon pure vanilla extract     

1 pinch fine sea salt
2 Tablespoons water mixed until frothy with:

1/2 tablespoon Ener-G or Orgran egg replacer powder

1/4 cup whole wheat pastry flour (OR all-purpose GF flour mix)     

1 tablespoon organic fair trade chocolate chips (dairy-free)  

Directions:

Melt the vegan butter in a wide mouth cup or small dessert dish (the dish about 5 inches in diameter across the top and about 3 inches wide in the bottom). Do this in the microwave-- I use 20% power for 20 seconds. Stir in the syrup, brown sugar, vanilla and salt. Add the frothy mixture of water and egg replacer powder and stir again. Add the flour; stir again. Add the chocolate chips and stir briefly just to distribute them. Flatten the mixture out a bit. Microwave the cup or dish for 40-60 seconds. Start checking for doneness at 40 seconds. How long you cook depends both on the strength of your microwave and how you like the consistency (it will firm up when it cools a bit).   

Serve warm. I let the cup/dish cool on a rack for 10 minutes before serving. NOTE: This cookie must be eaten fresh and slightly warm—after they cool off they get kind of stiff and cakey.

NOTE: I didn't like the results with this recipe using "flaxseed glop" as the egg replacer.

 Nutrition Facts

Nutrition (per serving):

324.5 calories; 24% calories from fat; 9.2g total fat; 0.0mg cholesterol; 365.3mg sodium; 169.4mg potassium; 61.3g carbohydrates; 4.3g fiber; 25.9g sugar; 57.1g net carbs; 5.1g protein; 6.5 points

Nutrition facts with an extra 1/2 tablespoon EACH chocolate chips and organic unbleached  granulated sugar added: 374.1 calories; 24% calories from fat; 10.8g total fat; 0.0mg cholesterol; 365.9mg sodium; 169.6mg potassium; 71.0g carbohydrates; 4.6g fiber; 32.2g sugar; 66.4g net carbs; 5.3g protein; 7.6 points.

Comparison—the Nutrition facts for one serving of the recipe that I used as a guide to develop my vegan, whole grain, and lower-fat-and-sugar version are as follows:

729.1 calories; 47% calories from fat; 40.5g total fat; 270.8mg cholesterol; 1188.0mg sodium; 156.1mg potassium; 90.7g carbohydrates; 3.3g fiber; 39.5g sugar; 87.4g net carbs; 7.9g protein; 17.3 points  

The Ingredients

                            Double serving batch made in small dessert dishes

BRYANNA'S 2 SERVING VEGAN MICROWAVE CHOCOLATE CHIP COOKIE IN A CUP (OR DISH) (Whole Grain, and Fat-and-Sugar-Reduced; SF and can be GF)

2 servings

I like making this treat in shallow dessert dishes rather than cups, but it’s up to you.  So nice to indulge in this treat and know that there are no more cookies sitting there to tempt weaklings like DH and me!  I cut down the butter in this recipe by using a little syrup rather than applesauce. Applesauce works well in cakes, but syrup works better in cookies.

NOTE: If you want this a little sweeter and gooey-er, add 1 tablespoon granulated unbleached organic sugar and another 1 tablespoon chocolate chips.

           

1 tablespoon vegan butter (I use my homemade vegan palm oil-free “Buttah”)       

1 tablespoon brown rice syrup, or organic corn syrup, or golden syrup        

(I prefer the brown rice syrup because of its rich butterscotch-y flavor.)  
2 tablespoons brown sugar (packed firmly)    

1/8 teaspoon pure vanilla extract     

2 pinches fine sea salt

1/4 cup water mixed until frothy with:

1 tablespoon Ener-G or Orgran  egg replacer powder  

1/2 cup whole wheat pastry flour (OR all-purpose GF flour mix)     

2 tablespoons organic fair trade chocolate chips (dairy-free)

Directions:

Spray the 2 cups or small dessert you are going to “bake” the cookies in with oil from a pump sprayer, or grease with a little vegan butter. Use wide cups or small dessert dishes (each about 5 inches in diameter across the top and about 3 inches wide in the bottom).

Melt the vegan butter in a small mixing bowl. Do this in the microwave-- I use 20% power for 25 seconds. Stir in the syrup, brown sugar, vanilla and salt. Add the frothy mixture of water and egg replacer powder and stir again. Add the flour; stir again. Add the chocolate chips and stir briefly just to distribute them. Divide the mixture evenly between your two prepared cups or dishes. Flatten the mixture out a bit. Microwave the two cups or dishes for 60-80 seconds; start checking for doneness at 60 seconds. How long you cook depends both on the strength of your microwave and how you like the consistency (it will firm up when it cools a bit). 

Serve warm. I let the cups or dishes cool on a rack for 10 minutes before serving. NOTE: This cookie must be eaten fresh and slightly warm—after they cool off they get kind of stiff and cakey.

NOTE: I didn't like the results with this recipe using "flaxseed glop" as the egg replacer.

 Nutrition Facts

Nutrition (per serving):

324.5 calories; 24% calories from fat; 9.2g total fat; 0.0mg cholesterol; 365.3mg sodium; 169.4mg potassium; 61.3g carbohydrates; 4.3g fiber; 25.9g sugar; 57.1g net carbs; 5.1g protein; 6.5 points

Nutrition facts with an extra 1 tablespoon EACH chocolate chips and organic unbleached  granulated sugar added to the 2-serving recipe: 374.1 calories; 24% calories from fat; 10.8g total fat; 0.0mg cholesterol; 365.9mg sodium; 169.6mg potassium; 71.0g carbohydrates; 4.6g fiber; 32.2g sugar; 66.4g net carbs; 5.3g protein; 7.6 points.

Comparison—the Nutrition facts for one serving of the recipe that I used as a guide to develop my vegan, whole grain, and lower-fat-and-sugar version are as follows:

729.1 calories; 47% calories from fat; 40.5g total fat; 270.8mg cholesterol; 1188.0mg sodium; 156.1mg potassium; 90.7g carbohydrates; 3.3g fiber; 39.5g sugar; 87.4g net carbs; 7.9g protein; 17.3 points  

Happy New Year!