Measure out 1 Tablespoon of butter and place in a mug or ramekin. Melt in the microwave, approximately 30 seconds.
Stir in the sweetener, egg yolk, and vanilla. Mix well, otherwise, the cookie will turn out crumbly.
Then, carefully stir in the blanched almond flour, coconut flour, and sea salt. If the batter seems dry or crumbly, add ¼ teaspoon water or non-dairy milk. Then, stir in the chocolate chips.
Cook in the microwave for 45 seconds to 1 minute or until the top no longer looks doughy. Start with 45 seconds so not to overcook. If you gently touch the top and it lightly springs back, it's perfect (if it's firm to the touch, it's overcooked).
See how easy this recipe is to make on my YouTube channel! Watch the full video here: Mug Cookie Video
This is best eaten right away! If it sits at room temperature too long, the cookie will become tough.
This recipe works best with a large egg yolk. If you use a different size, the cookie may turn out too dry or too wet.
To make this paleo-compliant, use coconut oil instead of butter and replace the low-carb sweetener with coconut palm sugar. You can also replace the almond flour and coconut flour with ¼ cup of tapioca flour and ½ teaspoon non-dairy milk (or x-large egg yolk and no non-dairy milk) if desired.
For the low-carb sweetener, any erythritol-based sweetener will work. I prefer to use half brown and half white granulated sweetener to give the cookie a richer, more authentic flavor. However, if you can't get ahold of the brown variety, don't panic. The white version will work just fine 😀
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A word of caution: not all coconut flour is the same! Some brands are much more absorbent than others. Because of this, I only recommend Bob's Red Mill, Besti, or Arrowhead Mills, because these are 3 brands I know will work well in this recipe. If you do need to use another brand, be sure that it's super soft and not in any way gritty. Otherwise, it will not absorb as much moisture as needed.