Gluten Free Microwaved Chocolate Chip Cookie – Pizookie

Years ago, I created a Copycat Gluten Free Pizookie Recipe Made in an Oven, way before BJ’s Bar and Grill made them gluten free. Now, I created a microwaved gluten free chocolate chip cookie recipe so that you can make a quick version. It bakes up in less than a minute.

Gluten Free Microwaved Chocolate Chip Cookie – Pizookie

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Yield: Makes 1 large cookie

Gluten Free Microwaved Chocolate Chip Cookie – Pizookie

Who doesn't like a good gluten free chocolate chip cookie with a scoop of ice cream on it? This recipe bakes in a microwave in just 40 seconds! Delicious!


  • 2 tablespoons (1 ounce) unsalted butter (or Earth Balance vegan spread or gluten free dairy free margarine such as Smart Balance)
  • 2 tablespoons light/golden brown sugar
  • 1/8 teaspoon pure vanilla extract
  • Scant 1/8 teaspoon salt
  • 1/16 teaspoon baking soda
  • 3 tablespoons Carla's Gluten Free All-Purpose Flour Blend Recipe*
  • 1-1/2 to 2 tablespoons gluten free chocolate chips (Nestle's or Enjoy Life for dairy and soy-free)


  1. Melt butter in a small bowl. Immediately add brown sugar, salt, baking soda, and vanilla. Stir until as much of the brown sugar dissolves as possible.
  2. Add the flour and stir until combined.
  3. Fold in the chocolate chips and press the dough into the bottom of a shallow bowl. (I used a 5-inch ramekin made for creme brulee.)
  4. Microwave on high until the cookie no longer rises and the butter begins to a boil/bubble up through the cookie. As as the bubbling begins, stop the microwave. It takes about 40 seconds in a 1200 watt microwave. The higher the wattage, the shorter the bake time.
  5. Remove from microwave and allow to cool at least 5 minutes. Top with a scoop of your favorite ice cream. I used vanilla bean ice cream.


*I tried using half granulated sugar and half light brown/golden sugar, which usually makes the best chocolate chip cookies; however, the granulated sugar creates a heavy grittiness, which does not break down like baked cookies. If you do try it, be sure to use 2 tablespoons plus 2 teaspoons flour as 3 tablespoons are too much.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.