#Tasty recipes chocolate chip cookies full
#Tasty recipes chocolate chip cookies plus

In a smaller bowl, add all of the wet ingredients. In a large mixing bowl, whisk together all of the dry ingredients. Preheat the oven to 350º F and lightly grease the bottom and sides of an 8″ square baking pan with coconut oil. 3/4 cup dairy-free gluten-free semi-sweet chocolate chips (I like Chocolate Dream or Enjoy Life).1 tablespoon unsweetened non-dairy milk (I used almond).1/4 cup coconut oil, melted (grass-fed butter, palm shortening or ghee will also work).2 extra-large local farm fresh brown eggs.2 1/2 cups blanched almond flour (I use Honeyville).Grain-Free Chocolate Chip Cookie Bars – Gluten-Free + Dairy-Free As much as I don’t necessarily want to share these, I am quite happy to not only have other recipe testers around, but also a few more mouths to eat my creations, to save me from sitting down and eating ALL of them! Also two more people to judge me if I am a pig and eat ALL of them in one day. I made these last night and I couldn’t try them until today after I took photos and the anticipation was killing me. I cannot wait to share these with my parent’s tonight after dinner. But, these are definitely not lacking in any way! These bars would be great with other goodies added like dried cherries, chopped walnuts, coconut, etc. I made these with coconut oil, since that is what I had on hand, but I cannot wait to try it with palm shortening, since whenever I have made cookies with it they are always extra incredible. They satisfy that craving for chocolate chip cookies, and then some. These tasty beauties are soft and chewy and the chocolate just melts in your mouth. I have been craving chocolate chip cookies like crazy lately but rather than another cookie recipe, which there are a ton of all over the internet, I wanted to make cookie bars. Of course we’ll still stick with No Bake Cookies.I finally made some time to play in the kitchen with a new baked good recipe and boy am I glad I did. But now I’m thinking maybe they should be called “summer cookies” because there’s just those days when we want a cookie but it’s so hot no one wants to turn the oven on, right? When I was a kid we actually called these “uncooked cookies” which is funny because they are still cooked. I also cut back on the sugar by 1/4 cup as is listed in the recipe. Then as listed in the recipe stick with the bit of extra cocoa and peanut butter, it makes them a bit richer than you remember.It has a bad flavor which will effect the flavor of the cookies and it has added water so your end result won’t be as good. I prefer creamy peanut butter but if you like the crunch of crunchy peanut butter you can use that here, just add an extra 1/4 cup so the consistency isn’t affected.The amount of time the liquid is boiled will determine the way the cookies set up and also determines how moist they’ll be. The recipe should hopefully turn out perfect for you but if they’re a bit too wet, boil 15 seconds longer the next time, if they came out dry, boil 15 seconds under.

The cookies won’t set up quite the same and they won’t be as tender. Don’t use old fashioned oats, I think quick oats are a must.Don’t just bring the mixture to a simmer (where the edges of the mixture bubbles up) it needs to start fully boiling (bubbling up in the middle) before counting down those 60 seconds.Store the cookies at room temp in an airtight container.Īfter 20 some odd years of making these I’ve learned a few things along the way. Let cookies set then enjoy! If you want to speed up setting transfer to refrigerator. And stir to blend well.ĭrop mixture onto prepared parchment dropping 2 Tbsp at a time (a medium cookie scoop works well here or just use two large spoons). Remove the mixture from heat then immediately add in vanilla, peanut butter and oatmeal.

#Tasty recipes chocolate chip cookies full

Cook and whisk frequently until it reaches a boil, then once it reaches a full boil stop stirring and let it boil for 1 minute. Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking. Then in a 2.5 – 3 quart saucepan combine sugar, butter, cocoa powder and milk. This is almost the exact same recipe I had when I was younger but I did add in a little bit more cocoa and peanut butter here, because why not? It’s a flavor combo I never can resist!įirst line two baking sheets with parchment paper (or just spread a long sheet of the parchment onto the counter), or have 29 cupcake liners set out.

#Tasty recipes chocolate chip cookies plus

Plus everyone in my family loved them, and me the most I’m sure. They always filled the craving for something sweet and they were ready to eat in no time.