GrandMother Cookie Break? 2017 Coffee. Dark Chocolate. Walnuts? Check It Out! / part 2

                                                            

GrandMother Cookie Break? 2017 Coffee. Dark Chocolate. Walnuts? Check It Out!

 

 

 

 

 

 

 

 

 

Dr Gundry Reveals Ultimate Breakfast Recipe

GrandMother Cookie Break? 2017 Coffee. Dark Chocolate. Walnuts? Check It Out!


Bev’s Chocolate Chip Cookies

About 2 1/2 dozen cookies

Active Time: 10 minutes

Total Time: 35 minutes

Ingredients

  • 3/4 cup old fashion rolled oats
  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut butter, softened
  • 1/4 cup Virgin Olive Oil
  • 2/3 cup organic sugar
  • 1 large egg
  • 1 teaspoon real vanilla
  • 1 cup  dark chocolate chips

Preparation

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, organic sugar, , egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in dark chocolate chips.
  3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.

Nutrition

Per cookie: 99 calories; 5 g fat ( 2 g sat , 2 g mono ); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 64 mg sodium; 55 mg potassium.

1 Carbohydrate Serving

Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat

Supercharged Food on Shark Tank

Grandmother Cookie Break

Grandmother Cookie Break

 

ChocoChewies

Chocolate Chewies

from Chris Kimball

 

INGREDIENTS
2 1⁄4 cups confectioners’ sugar 6 tablespoons cocoa powder 2 tablespoons all-purpose flour 1⁄4 teaspoon salt 3 large egg whites 3⁄4 teaspoon vanilla extract 2 cups pecans, toasted and chopped fine 1 ounce bittersweet chocolate, grated

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Mix confectioners’ sugar, cocoa, flour, and salt together in bowl of electric mixer. With electric mixer on medium speed, add egg whites to sugar mixture, 1 at a time. Add vanilla and beat for 3 minutes on high speed, scraping down sides as needed. Stir in pecans and chocolate.

2. Drop batter, 1 tablespoon at a time, onto prepared baking sheets, spacing 1 inch apart. Bake 1 sheet at a time, until cookies are dry at edges but soft in centers, rotating sheet halfway through baking, 15 to 18 minutes. Repeat with remaining cookie batter. Slide parchment onto wire rack and let cookies cool completely before peeling from parchment. Serve.