Fabulous Fiber Chocolate Chip Cookies Food

HEALTHY HIGH-FIBER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment or a silicone mat.
• In a large bowl combine Metamucil, brown rice flour, almond meal, baking powder and salt. Stir to combine.
• Add in coconut sugar following by coconut oil, non-dairy milk and vanilla.
• Add in chocolate chips.
• Roll dough into 12 balls and flatten slightly on baking sheet.
• Bake for 12-14 minutes or until browned around the edges.
• Let cool for at least 20 mins on baking sheet before removing.
• Store in an airtight container for up to 3 days.

FABULOUS FIBER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. Line a cookie sheet with parchment paper.
• In a small bowl combine first 5 ingredients (dry ingredients).
• In a larger bowl beat sugars and butter until fluffy, then add egg white and dry ingredients, beat well.
• Stir in chocolate chips.
• Shape into little balls (I used my hands, but you could also use tablespoons I guess) and place on baking sheets. Press down with the palm of your hand (they won't spread, so press them as flat as you like your cookies).
• Bake for 15-20 minutes (I baked them for 18 and liked them that way).

HEALTHY CHOCOLATE CHIP COOKIES

Steps:

• Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.)
• Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth.
• Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve.
• Store the cookies in a tightly sealed container for up to 3 days.

FIVE-CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 1 minute before removing to wire racks.

PERFECT FLUFFY CHOCOLATE CHIP COOKIES

Steps:

• Melt butter with brown sugar in a saucepan over medium heat, stirring constantly. Remove from heat and stir in white sugar, baking soda, and salt. Let mixture cool for 15 minutes.
• Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon. Fold chocolate chips into the thick batter with the spoon.
• Refrigerate cookie dough for 1 hour or freeze for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough into 1-inch balls and arrange on ungreased, nonstick baking sheets.
• Bake in the preheated oven until edges start to turn golden, 8 to 9 minutes. Let cool.

FABULOUS CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, shortening and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking soda, salt and cocoa; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When cookies are cool, dust with confectioners' sugar.

FABULOUS CUT-OUT COOKIES

Steps:

• Cream butter and sugar.
• Beat in egg and vanilla.
• Mix baking powder and flour and add it to the dough one cup at a time, mixing after each addition.
• If the dough is too stiff, add water one tsp at a time.
• Do not chill the dough.
• Divide dough into two balls.
• Between sheets of waxed paper, roll out each ball into a 12" diameter circle, 1/8" thick.
• Cut out cookies.
• Bake on an ungreased ccokie sheet at 400° for 6-7 minutes (or longer if large cutters are used).
• Frost & enjoy!