Sometimes you only want one or two chocolate chip cookies and not the temptation of a whole batch of cookies!  These simple, BIG cookies fit the bill.  Choose tasty chocolate chips for an extra-special treat!  Now you can have a tea or coffee date with your sweetie in no time flat!  Enjoy!  Oh, and use the extra egg white in scrambled eggs.

1 egg yolk
1 tbsp butter, melted
Liquid sweetener to equal 2 tbsp (30 mL)
  sugar, OR to taste
1/4 tsp vanilla extract (1 mL)
1/4 cup Gluten-Free Bake Mix 1 (60 mL)
   (leave out the xanthan gum if you are sensitive to it)
1/4 tsp baking powder (1 mL)
2 tbsp sugar-free chocolate chips (30 mL)

In small bowl, combine egg yolk, butter, liquid sweetener and vanilla extract.  In another small bowl, combine Gluten-Free Bake Mix 1 and baking powder.  Stir dry ingredients into egg yolk mixture until well combined.  Stir in chocolate chips.  Form 2 equal-sized dough balls. 

Spray 2 small ramekins with nonstick cooking spray.  Press a dough ball evenly in bottom of each ramekin.  Microwave cookie dough in both ramekins at the same time.  Nuke 45 seconds (powerful microwave oven 1200 Watts, but for a small microwave oven...75 seconds). You can eat these warm, however, I prefer to put them in the freezer for 5 to 10 minutes for an extra-special, crunchy cookie.

Helpful Hints:  Do not use Truvia® or Steviva Blend® in these cookies – they will burn too easily.

Yield:  2 cookies
1 cookie
193.5 calories
4.1 g protein
15.4 g fat
3.7 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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