Easy Mug Cookie- and shall I declare healthy??

I know, I know, I said I'd be on here every week- shame on me.
But, I'm here with a mug cookie recipe nonetheless- how could you stay mad at me!?

I don't looveee cookies BUT on a brisk winter eve, I do sometimes jones for one.
Making a whole batch of cookies, ideally, would be a waste because I'd let them go to waste, but in reality I would eat the whole batch in one sitting. So, one mug cookie is better for my health. And, yours too.

This little baby, can't even be bad for you because I made it with coconut oil and blackstrap molasses and almond meal. Which are all healthy, which equals healthy cookie. Let's forget to record the chocolate and butterscotch chips on our food logs, mmkay? Thanks.

INGREDIENTS

1 Tbsp Coconut Oil

1/2 Tbsp Stevia (or 1 1/2 Tbsp Sugar)

Pinch salt

1/4 tsp Blackstrap Molasses

1/4 tsp Vanilla Extract

1 Egg yolk

1/4 cup less 3 Tbsp All Purpose Flour (Unbleached)

1 heaping Tbsp Almond Flour

1 Tbsp semisweet chocolate chips

1 Tbsp butterscotch chips

1. First melt your coconut oil in your mug.
2. Add sugar and vanilla to the melted oil, and stir.
3. Add the egg yolk to the mixture and stir.
4. Add flours to the mixture in your mug, and stir again.
5. Lastly, stir in your chocolate and butterscotch chips. Should resemble cookie dough, maybe slightly drier.
6. Microwave for 45 seconds (adjust for how quickly/slowly your microwave cooks)
7. Top with ice cream/whipped cream and eat it all up!

Take a picture before you devour it like a wild animal - heeding my own advice, next time that is.