BEST HEALTHY CHOCOLATE CHIP COOKIES
These healthy chocolate chip cookies are the BEST healthy choc chip cookie recipe ever! No butter, no white flour, no sugar and no eggs needed- These paleo and vegan cookies can easily be made keto too!
Provided by Arman
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a cookie sheet. Set aside.
- In a large mixing bowl, combine your dry ingredients and mix well.
- In a microwave-safe bowl or in a saucepan over the stove, combine your coconut oil and syrup, and heat until melted. Whisk together until combined.
- Add the syrup/coconut oil mixture to the dry mixture, along with the vanilla extract and coconut milk, and mix very well. Fold in your chocolate chips.
- Form 16 small balls with the cookie dough. Place each ball on the lined tray and press each one lightly, into a cookie shape.
- Bake for 12-15 minutes, or until lightly brown. Remove from the oven and allow to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 122 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, Fiber 4 g, Sodium 32 mg
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
SKINNY OATMEAL CHOCOLATE CHIP COOKIES
These healthier oatmeal chocolate chip cookies have NO sugar, NO white flour, and only 2 tablespoons of butter in the whole batch!
Provided by Karen
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
- Pull out 2 medium bowls, one for dry ingredients, one for wet.
- In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
- Whisk in the vanilla, then the egg. Whisk in the honey.
- Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
- Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
- Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
- Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
- Place on the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
- Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
- Let cool on the pan for a few minutes before removing to a cooling rack.
- Drink with lots of milk!
Nutrition Facts : ServingSize 1 cookie, Calories 158 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 181 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 2 g
HEALTHY CHOCOLATE COOKIES
These healthy chocolate cookies are so easy to make, dairy free, whole foods focused, and can be easily made gluten free. They make a great healthy snack or healthy treat to enjoy any time of day!
Provided by Christal Szcebel
Categories Dairy Free
Time 18m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a bowl whisk eggs, milk, and vanilla.
- In a small saucepan melt butter (or coconut oil) with the dark chocolate chips and the honey.
- Add the melted chocolate mixture to the egg mixture and whisk until combined.
- Add in dry ingredients (flour, cocao powder baking powder and soda, and salt), and stir until a smooth cookie batter is achieved.*
- Cover a baking pan with parchment paper.
- Scoop tablespoon sized portions of the batter into balls and press down lightly to flatten (makes 16 small cookies).*
- Bake cookies for 8 minutes until just puffy.
- Let cool completely then drizzle with the melted chocolate and sprinkle with cocao nibs if you prefer (the chocolate drizzle will harden in the fridge for a few minutes).
- Enjoy!
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt 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 or chunks.
- 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 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
THE ULTIMATE HEALTHY CRUNCHY CHOCOLATE CHIP COOKIES
These truly are the best healthy crunchy chocolate chip cookies I've ever had! They're perfectly crisp, deliciously sweet, and full of rich chocolate morsels. Leftovers will keep for at least five days if stored in an airtight container-if they last that long! (They freeze well, too!)
Yield 12 cookies
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the butter and coconut sugar with an electric or stand mixer. Beat in the cashew milk and vanilla. Gradually beat in the flour mixture, mixing just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten to ½" thick using a spatula. (The cookies should spread some if there isn't too much flour in the dough!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 20-22 minutes. Cool completely to room temperature on the baking sheet.
THE BEST HEALTHY COOKIES
Sometimes you think you want a creative twist on a cookie (pretzel, potato chip, butterscotch, coffee!), but, ultimately, nothing beats the classic: a perfect, grain-free chocolate chip cookie. These babies have everything you want: the crispy edge that cedes to a chewy center; a rich buttery flavor; studs of walnuts, oats, and chocolate chips - yet they're completely gluten-free and refined sugar-free, packed with protein, and won't spike and crash your blood sugar as a normal cookie would. (My husband uses this as an excuse to eat them for breakfast, but you do you...)
Provided by Liz Moody
Time 15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick - that's okay)
- Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
- Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to eat small batches and eat them fresh), they'll keep uncovered at room temperature for 2 to 3 days.
CHOCOLATE CHIP COOKIES
The best chocolate chip cookies are soft in the middle and a little crispy around the edges-extra chocolate and lots of brown sugar! These chocolate chip cookies are easy and your family will love them!
Provided by Lucy Brewer
Categories Cookies
Time P1DT12h45m
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, baking soda and salt in medium bowl to blend.
- Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)
- Add eggs and vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended.
- Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.
- For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish.
- When ready to bake, preheat oven to 350 and line cookie sheet with parchment paper or non-stick baking mat.
- Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Mine are usually big enough to get about 8 balls on a cookie sheet. Bake for 9-11 minutes until light brown on top and slightly brown around the edges.
- Note: alternatively, you can bake at 325 for 13-15 minutes for a paler, more gooey cookie.
- Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.
Nutrition Facts : ServingSize 24 cookies, Calories 345 kcal, Carbohydrate 44 g, Protein 3 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 231 mg, Fiber 1 g, Sugar 29 g
HEALTHY CHOCOLATE CHIP COOKIES
light and cakey, but secretly healthy cookies. Hey! this line is her fiance writing, and the cookies really are good. She isn't lying or anything.
Provided by 806542
Categories Drop Cookies
Time 32m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients.
- Mix in olive oil, egg and milk.
- Add spices and salt.
- Add chocolate chips and nuts.
- Bake at 350 for 10-12 minutes.
- Enjoy!
HEALTHY OATMEAL CHOCOLATE CHIP COOKIES (AWARD WINNING!)
These healthy oatmeal chocolate chip cookies are a simple and delicious dessert that uses simple ingredients! No eggs or dairy needed, they take just 12 minutes to cook!
Provided by Arman
Categories Dessert
Time 12m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Alternatively, use two baking trays, to avoid cookies from overspreading.
- In a large mixing bowl, add your coconut sugar, white sugar, coconut oil, applesauce and vanilla extract, and mix until fully combined. Then, add your flour, baking soda, and salt, and mix well. Finally, fold through your oats and chocolate chips, until just combined. Do not overmix. Refrigerate the dough for 30 minutes.
- Remove the dough from the refrigerator. Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
- Bake the cookies for 15-17 minutes, or until just beginning to go golden brown around the sides. Remove from the oven and let cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 97 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, Sodium 60 mg, Fiber 1 g
SMALL BATCH CHOCOLATE CHIP COOKIES
Sometimes you are in the mood to bake some chocolate chip cookies but don't want to make the large amount usually called for in the recipe. Ta-da! We've created a recipe that yields just a dozen classic chocolate chip cookies - enough to satisfy your craving and share with a couple of friends.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
HEALTHY CHOCOLATE CHIP COOKIES
Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don't have to tell your kids that.
Provided by Food Network Kitchen
Categories dessert
Yield 26 cookies
Number Of Ingredients 11
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.
FINALLY HEALTHY CHOCOLATE CHIP COOKIES!
I found this recipe on a heart healthy recipe site. I made them and they are incredible! I couldn't believe it! They are the lowest fat/cholesterol/sodium chocolate chip cookies I've had that actually taste great! I did change it a bit when I made them by using 1/2 C whole wheat flour and 1/2 C all purpose flour.
Provided by alcomene
Categories Drop Cookies
Time 40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray cookie sheets with nonstick cooking spray of your choice.
- grind oats in blender or food processor until fine and add to medium bowl.
- stir in flour, baking soda, salt and stir until blended.
- beat butter until fluffy, add oil, sugar, brown sugar, egg, and vanilla and beat until smooth.
- add dry ingredients a little at a time and beat until combined.
- stir in chips.
- drop spoonfuls 1" apart onto sheet and bake for 10-15 minutes.
- cool cookies on pan for 2 minutes, then transfer to wire racks to cool completely.
HEALTHY CHOCOLATE CHIP COOKIES
How to make the best healthy chocolate chip cookie recipe that yields delicious soft and chewy cookies.
Provided by Chocolate Covered Katie
Categories Dessert
Time 19m
Number Of Ingredients 10
Steps:
- Healthy Chocolate Chip Cookies Recipe: Preheat oven to 380 degrees. Combine dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 9 minutes. Remove from oven when they're still a little undercooked, then it's important to let cool 10 minutes before removing from the tray, as they'll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.View Nutrition Facts
Nutrition Facts : Calories 81 kcal, ServingSize 1 serving
BANANA CHOCOLATE CHIP COOKIES
All the best parts of chocolate chip cookies - chewy, crispy and tons of chocolate chips - meet all the tender moistness of banana bread in a perfect treat that straddles both worlds. We start off with a bang by simultaneously caramelizing a banana and browning butter for unmatched depth of flavor. From there, it's just one bowl, two baking sheets and a little patience while the dough chills. But the result is worth the journey for a cookie that's equally appropriate for dessert and breakfast alike.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
- Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
- Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
- Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
- Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
- Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store the cookies at room temperature in a tightly sealed container for up to 5 days.
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20 SECRETLY HEALTHY CHOCOLATE RECIPES - EAT THIS NOT THAT
From eatthis.com
Estimated Reading Time 8 mins
- Chocolate-Covered Stuffed Dates. Using only three ingredients, you can enjoy an ooey-gooey treat in no time! Simply stuff Medjool dates with anything from peanut butter to cashew butter and then cover them in a super dark melted chocolate.
- Chocolate Avocado Mousse. With one avocado, 2 tablespoons of cacao or cocoa powder, and 1 tablespoon of maple syrup, you and a friend can dig your spoons into a chocolate mousse that's loaded with nutritional benefits.
- Protein-Packed Chocolate Milkshake. Milkshakes using ice cream and milk used to be an innocent childhood treat—you know, back before you would think twice about calories and sugar.
- Hazelnut Chocolate Dip. We all know and love the chocolate hazelnut dips that stock the shelves of the grocery stores. But did you know that the first ingredient in most of these dips is sugar, not chocolate or hazelnuts?
- No-Grain Chocolate Chip Cookies. There's no late-night treat quite like milk and cookies. But skip going to bed with the belly bloated blues and enjoy a cup of almond milk with grain-free chocolate chip cookies.
- Hot Chocolate. So simple, yet so memorable! Hot chocolate is not just for those cold winter days. Just heat coconut milk or almond milk in a saucepan over medium-high heat until it boils, then turn down to a simmer.
- Chocolate-Covered Banana Pops. The basic recipe for chocolate-covered banana pops is just bananas dipped in melted chocolate and then frozen. But you can go the extra mile and roll the chocolate-covered bananas in coconut flakes, almond shavings, or Goji berries before sticking them in the freezer.
- Coconut Chocolate Energy Balls. Energy balls are a great on-the-go snack to turn to when you get a midday sweet craving. Combine oats, cacao, unsweetened shredded coconut, chia seeds, softened dates, and coconut oil and roll into balls.
- All-Natural Chocolate Peanut Butter Cups. Peanut butter and chocolate is an undeniable duo that was made in the food combo heavens. Using all-natural peanut butter that has no other ingredients and dark chocolate that's 70% cacao or more, you can make these little candies that you won't feel bad about.
- Chocolate Bark with Nuts and Fruit. Greek yogurt is a health nut's dream snack. It's loaded with protein and calcium and can even be made into an imitation chocolate bark.
THE BEST CHOCOLATE CHIP COOKIES I'VE EVER MADE - GIRL …
From girlgonegourmet.com
5/5 (2)Total Time 32 minsCategory DessertsCalories 205 per serving
- In a stand mixer using a paddle attachment, cream the butter with the two sugars until light and fluffy, about 5 minutes. Add the eggs one at a time until fully incorporated. Add the vanilla and continue mixing.
- Lower the speed on the mixer and slowly add the dry ingredients mixing just until combined. Once all of the dry ingredients are added pour in the chocolate chips and stir just until they are distributed throughout the batter.
- At this point you can either cover the batter with saran wrap in the bowl (make sure it’s touching the dough), or transfer the batter to a large zip lock bag (I didn’t have enough room in my fridge for my mixing bowl, so I used the bag, which worked great). Keep the dough in the fridge for at least 24 hours or up to 36 hours for best results.
HEALTHY SOFT BAKED CHOCOLATE CHIP COOKIES - SALADS …
From salads4lunch.com
4.7/5 (26)Total Time 15 minsCategory BakingCalories 149 per serving
- Preheat the oven to 350F, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the coconut oil and sugar until combined. Add the applesauce, and vanilla, and mix until combined.
HEALTHY CHOCOLATE CHIP COOKIES - EAT YOURSELF SKINNY
From eatyourselfskinny.com
Servings 15Estimated Reading Time 3 mins
- In the bowl of your stand mixture or using electric beaters, mix together eggs, coconut oil, honey and vanilla until smooth then slowly add in flour mixture until just combined.
- Fold in the chocolate chips and scoop out a tablespoon each of dough balls onto the lined cookie sheet (you should get roughly 30 balls) and flatten them just a tad with your fingers.
HEALTHY CHOCOLATE CHIP COOKIE RECIPES - COOKING LIGHT
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5/5 (6)Total Time 25 minsCategory SnacksCalories 260 per serving
- In a large bowl beat together the butter and sugar with an electric whisk. Add the egg and vanilla and beat for another few seconds.
SOFT AND CHEWY HEALTHY CHOCOLATE CHIP COOKIES - IFOODREAL.COM
From ifoodreal.com
Ratings 16Calories 166 per servingCategory Dessert
- Add baking soda, salt and flour; beat until cookie dough is formed. Add 1/4 cup chocolate chips and stir with spatula.
- Place cookie dough in the freezer to chill for 20 minutes. In the meanwhile, preheat oven to 350 degrees F and line 2 cookie sheets with unbleached parchment paper or silicone baking mats.
CHOCOLATE CHIP COOKIES - DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
5/5 (4)Category Dessert, SnackCuisine American
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and sugar. Mix on low until combined then on high until light and fluffy.
- Add the eggs and vanilla and mix until well-combined, scraping the bowl with a rubber spatula halfway through mixing.
HEALTHIER CHOCOLATE CHIP COOKIES - PICKY PALATE
From picky-palate.com
Cuisine AmericanTotal Time 20 minsCategory DessertCalories 110 per serving
- Place coconut oil and butter in large mixing bowl, beating to combine. Add sugars, mixing well then ad egg and vanilla. Stir well then add almond meal, oat flour, all purpose flour, salt, baking soda and chocolate chips. Stir until just combined. Cover and refrigerate overnight or at least 3-4 hours
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a split liner. Use a small cookie scoop and place dough 1 inch apart onto baking sheet. Bake for 10-12 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring. Enjoy room temperature.
CHOCOLATE CHIP COOKIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Ratings 45Calories 285 per servingCategory Dessert
- To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Sift the flour and baking soda and add it to the stand mixer along with the salt on low speed until just combined and stir in the chocolate chips.
THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER - JOYFOODSUNSHINE
From joyfoodsunshine.com
Category DessertCalories 183 per serving
HEALTHY CHOCOLATE CHIP COOKIES RECIPE - DESSERT FOR TWO
From dessertfortwo.com
Reviews 355Calories 178 per servingCategory Cookies And Bars
- In a medium bowl, add the solid coconut oil and coconut sugar, and beat until fluffy about combined, about 30 seconds.
- Next, evenly sprinkle the flour, salt, baking soda and baking powder on top of the coconut oil mixture. Beat to combine everything well.
BEST CHOCOLATE CHIP COOKIES - BUTTERNUT BAKERY
From butternutbakeryblog.com
5/5 (65)Total Time 30 mins
- In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).
THE BEST EVER HEALTHY CHOCOLATE CHIP COOKIES - COOKING ...
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4.5/5 (2)Total Time 42 minsCategory DessertCalories 163 per serving
- In a stand mixer cream together butter, sugar and brown sugar on medium speed until light and fluffy.
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