NO-BAKE CHOCOLATE OATMEAL COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield about 2 dozen cookies
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper and set aside.
- Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.
NUTTY "RAW" CHOCOLATE CHIP COOKIE DOUGH
Steps:
- Soak the pitted dates in 1/4 cup hot water for 5 minutes; reserve the water.
- In a food processor, combine the almonds, coconut flakes, oats and salt. Pulse until a fine meal forms. Add the peanut butter, soaked dates, 3 tablespoons of the reserved soaking water and the vanilla. Process until the mixture forms a cookie-dough consistency. Transfer the mixture to a bowl, then fold in the chocolate chips.
- Line a baking sheet with parchment paper. Using an ice cream scoop, portion the dough onto the baking sheet. Refrigerate until the dough is chilled and set, about 20 minutes. Store in the refrigerator in an airtight container with parchment in between the layers.
HOMEMADE NO-COOK COOKIE BALLS
Steps:
- Mix together the almond butter, honey and vanilla in a medium bowl. Add in the oats, chocolate chips and flaxseed and mix well.
- Roll the mixture into 1-inch balls and place on wax or parchment paper. Stick in the refrigerator for 30 minutes.
Nutrition Facts : Calories 61 calorie, Fat 4 grams, SaturatedFat 1 grams, Carbohydrate 6 grams, Fiber 1 grams, Protein 2 grams, Sugar 3 grams
CHOCOLATE CHIP COOKIE DOUGH BALLS
Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 3 to 4 dozen balls
Number Of Ingredients 11
Steps:
- For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
- For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
CHOCOLATE CHIP COOKIE BAKED OATMEAL
Just thought this up one morning and couldn't find any others like it on the site. Still in the tinkering/perfecting process so any suggestions are welcome :) (Thanks to Maito for some wonderful suggestions already!) Also, note that the type of oats you use will change the consistency of the oatmeal... quick oats will yield a cake-like oatmeal, whereas old fashioned oats will be a little more liquidy
Provided by vitalev
Categories Breakfast
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit).
- In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you're using them).
- In a separate bowl, combine remaining wet ingredients (milk through vanilla).
- Mix together wet and dry ingredients. Pour into baking dish.
- Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned). Let cool 5-10 minutes.
- NOTE: Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk. If you choose to use all milk, quick oats may be a better choice :).
- Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.
Nutrition Facts : Calories 399.7, Fat 6, SaturatedFat 2.4, Cholesterol 1.2, Sodium 816.5, Carbohydrate 79.2, Fiber 4.7, Sugar 46.8, Protein 8.3
EGG FREE, NO-BAKE COOKIE DOUGH (FOR EATING!)
Everyone has those nights where they just want to curl up with a movie and a bowl of ice cream or cookie dough. This cookie dough is perfect for doing so- it is low in salt, quick to whip up, and tastes absolutely delicious frozen. Homemade cookie dough is wonderful on top of all kinds of desserts, too. (When making cookie dough that is not being baked, leave out the eggs and substitute them with a little water if needed to avoid the chance of getting Salmonella.)
Provided by Jessa M
Categories Dessert
Time 5m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
- Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!
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