I try to limit my junk food/treats by only eating what I am willing to make. It doesn’t always work (have you tried the Ghiradelli peppermint bark squares? I still have some from Christmas and they are so good!) but it keeps me from buying too many things I don’t really need at the grocery store.
Then I came across some quick dessert ideas via Pinterest… I tried a mug cake (got my chocolate fix, but probably won’t do it again) and then found a recipe for the “perfect single serving size chocolate chip cookies” at No. 2 Pencil. And they were GOOD. I followed the recipe the first time I made them and made two LARGE cookies. They were a tad sweet for me but still great with a cup of cold milk.
They were good enough that I had to make them again… but with a bunch of twists! And they turned out even BETTER! (If you like soft cookies that aren’t quite as sweet.)
Here is my slightly healthier version of the chocolate chip cookies with whole wheat flour, almond meal/flour and less sugar. (This version is approved by the Picky-Eater Boyfriend):2T butter, softened in the microwave 2T brown sugar 1/2t honey 1/4t vanilla 1 egg yolk pinch of salt 4T whole wheat flour 4T almond meal/flour 1/2t baking soda 2-3T mini chocolate chips
Mix the softened butter, brown sugar, and honey by hand in a small bowl.
Mix in the vanilla and the egg yolk.
Then add in the salt, baking soda, flour, and almond meal.
Stir in chocolate chips.
Scoop onto parchment lined baking sheet.
Bake at 350*F for 10-12 minutes or until golden brown.
Makes 2 large cookies or 6 medium cookies.
OR if you’re like me and like busy cookies…Reduce the flour and almond meal to 3T each and add: 2T quick oats 1-2T medium shredded coconut 1-2T raisins
I haven’t tried making them completely flour-free or egg-less yet, but I want to give it a try for my gluten-free and vegan friends. Let me know how they turn out if you try your own variation!
Note: I was making a double batch of my busy cookie version in the pictures!