A soft-batch style cookie that is ready to eat in 2 minutes. Peanut Butter and chocolate chips are the perfect combo in this low carb and sugar free cookie.
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This is one of those recipes that just “happened.” It was lunch time and I needed a bite of sweet after my meal. I had in my mind a peanut butter cookie that you could make in the microwave. (Sorry, purists! But I’m a drive-through Sue! Of course, this can also be baked in the oven).
I threw a few ingredients together, and behold, this cookie was born! Now, I know there are a lot of large single-serve cookies floating around, but I actually have not looked at any of them! So this recipe was not based on any of them, but rather on my desperation for a quick dessert!
Now, I understand, 2 minutes may be a bit of a stretch. It cooks for one minute — so that only gives you one minute to mix all the ingredients. But seriously, this is SO FAST!
When I made it again this morning for photographs, my kids gobbled it up so quickly that my husband didn’t even get a taste! Actually, my 8 year old daughter made three more of them for herself, her brother, and her daddy. So you can see that this is a simple recipe! She so enjoyed it (and did quite well, I might add)!
This is a very soft cookie – it reminds me somewhat of the soft-batch style of cookies.
So, what do you need for this recipe?
1 Tablespoon Natural Creamy Peanut Butter (No Sugar Added)
1 Teaspoon Vanilla
1 Tablespoon Coconut Oil, Melted
1 Tablespoon Gentle Sweet (or 1/2 Tablespoon Pyure)
1/2 Teaspoon Baking Powder
1 Tablespoon Baking Blend
1 Tablespoon Lily’s Chocolate Chips
Mix all ingredients together. Fold a piece of parchment paper and place it on a microwave safe plate. Pour the cookie dough onto the parchment and microwave for 1 minute. Flip cookie over onto a plate and cut into pieces. If you want to use your oven instead, just bake at 350 for 15 minutes or so.
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