Monday, December 31, 2012
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.
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 tablespoon brown sugar (packed firmly)
1/16 teaspoon pure
vanilla extract
1 pinch fine sea salt
2 Tablespoons water mixed until frothy with:
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
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)
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: 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!
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3 comments:
Sounds great! I'll have to try this as soon as I finish the maple walnut cranberry cookies from Christmas. :->
Great idea, Bryanna, thanks -
Have you ever considered making your own Vegg mix? Most of us don't use the commercial product (despite it probably being very useful) due to expense and "weirdness" factor and lack of appeal to omnivores in recipes.
Yes, I have. I'll keep you posted!
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