If you hate microwave recipes, look away now.
Of course, you could heat an oven to 350 degrees and bake the cookie for about 12 minutes. Or you could enjoy the instant gratification that comes with zapping it in the microwave. Remember, if you judge cookies, you have no time to love them. The good news: you’ll have plenty of time to mix and bake more traditional cookies, like banana oatmeal, almond shortbread, or salted chocolate peanut butter cookies.
Vary the flavor of this vegan breakfast cookie by subbing ripe banana for the applesauce or adding quinoa flakes instead of gluten free oats. By the way, Gluten Free Watchdog has a list of companies that produce oats under a gluten-free purity protocol. Important, if you have celiac disease like I do.
For the best looking cookie, refrigerate dough for a few minutes before cooking. Chilling is always a good thing.
Need a cookie right away? Here's the easiest way to take care of your snacking needs.
- 1 tablespoon coconut oil
- 1 tablespoon brown sugar
- 2 teaspoons applesauce
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon baking powder
- Pinch of baking soda
- 3 tablespoons gluten free flour
- 2 tablespoons gluten free oats
- 1 tablespoon chocolate chips
In a microwave safe cup, melt coconut oil. Add brown sugar, applesauce, vanilla, baking powder, and baking soda. Stir to combine. Add gf flour and oats. Mix thoroughly. Stir in chocolate chips.
Scoop dough onto parchment paper, flattening slightly into a patty shape. Or be lazy like me and cook it in your cup or mug. Microwave on high for 45-50 seconds (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Let cookie cool a bit before eating.
For the most attractive cookie, refrigerate the dough for a few minutes before cooking.
Need cake in a hurry? Try this instant carrot cake recipe.