Tag Archives: Chocolate Chips

Gluten Free Chocolate Chip Oatmeal Cookies

GF-Choco-Oat-Cookies

 This is a delicious gluten free oatmeal cookie!

 

Ingredients:
4 1/2 Cups Gluten Free Oats, divided
2 Tablespoons Cornstarch
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Sticks Unsalted Butter, softened
3/4 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
1 1/2 Cups Semisweet Chocolate Chips

 

Preheat oven to 350°F.  Lightly grease 2 cookie sheets.

Blend 1 1/2 Cups oats in a blender until they are a fine powder.  Whisk together in a bowl with cornstarch, cinnamon, baking powder and salt.

Mix together butter, brown sugar and sugar with an electric mixer until fluffy.  Mix in eggs and vanilla.  Slowly mix in oat mixture until fully combined.

Stir in chocolate chips and remaining oats.

Drop 2 Tablespoons dough about 2 inches apart on prepared cookie sheets.

Bake until light brown at edges, about 15-18 minutes.  Rotate cookie sheets half way through baking.  Cool on racks.

 

Yield: about 3 dozen cookies

-Recipe slightly adapted from MarthaStewart.com-

Spinach Pancakes

 

I make these pancakes very often for the kids and they love them.  They usually eat them without syrup, but they are good with syrup too.  These Spinach Pancakes freeze well and are easily reheated in the microwave or toaster oven.  I love these pancakes too, so they aren’t just for the kids.

 

Ingredients:
3 Tablespoons butter, melted
1 Ripe Banana
1 1/2 Cups Fresh Spinach (or 1/3 cup frozen)
1 Cup Milk
1/4 Cup Water
2 Eggs, lightly beaten
3 Tablespoons Brown Sugar
1 Cup + 2 Tablespoons All-Purpose Flour
1/4 Cup + 2 Tablespoons Whole Wheat Flour
1/2 teaspoon Salt
1 1/2 teaspoons Baking Powder
a few dashes Cinnamon
a handful of Chocolate Chips (5 chocolate chips per pancake)

 

Combine butter, banana, spinach, milk and water together in a blender.  Blend until the spinach is chopped super fine.  Pour into a large bowl.

Add eggs and sugar to the bowl.  Whisk to combine.

Add flours, salt, baking powder and cinnamon to the bowl.  Whisk to combine.

Heat a griddle pan to 350°F or medium.  Adjust heat as needed while cooking.  Lightly grease the griddle pan.  Ladle the green pancake batter onto the griddle pan.  Drop on 5 chocolate chips on each pancake.  Flip when the pancakes start to bubble, flip and cook until browned on the other side.

Serve warm.

 

Yield: Quite a few pancakes…I guess I should have counted them.  I usually double this recipe so I can freeze a lot of them for a quick breakfast for the kids.

-Recipe from Superhero Underpants-

 

Peanut Butter and Dark Chocolate Biscotti

 

Peanut Butter and Dark Chocolate Biscotti is a super delicious and crunchy treat that goes great with coffee.  We sure drink a lot of coffee in our house!  These Peanut Butter and Dark Chocolate Biscotti have just the right amount of delicious!

 

Ingredients:
10 Tablespoons Unsalted Butter
2 1/2 Cups All Purpose Flour
2 3/4 teaspoons Baking Powder
1/2 teaspoon Salt
3 Large Eggs
1 1/4 Cups Sugar
2 teaspoons Vanilla Extract
1/2 Cup Creamy Peanut Butter, room temp
1 1/4 Cups Dry Roasted Peanuts
1 1/4 Cups Dark Chocolate Chips

 

Preheat oven to 350°F.  Line 2 large baking sheets with foil or parchment paper.

Melt butter over medium heat in a small saucepan until browned and smells nutty, about 5 minutes.

Whisk together flour, baking powder and salt together in a medium size bowl.

Beat eggs in a large bowl until light yellow, about 2 minutes.  While mixing, add sugar then butter and vanilla.  Mix until combined.  Mix in peanut butter until evenly combined.

Add the flour mixture in 2 additions, mixing to combine.  Stir in peanuts and chocolate.

Divide the dough in thirds and shape into 15 inch by 2 inch logs on the baking sheets.  Bake until set and browned around the edges, about 25-30 minutes.  Rotate baking sheets halfway through baking.  Remove from oven and let rest 10 minutes on the baking sheets.

Cut into 1/2 inch strips at a 45 degree angle.  Place the strips cut side down on the baking sheets.  Bake for 8 minutes, flip them and bake an additional 8 minutes.  Cool on baking sheets.

 

 

Yield: about 5 dozen Biscotti

-Recipe slightly adapted from Food Network-

Delish Flourless Oatmeal Cookies

 

I totally love these flourless cookies!  I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend!  You wouldn’t even know these are flourless just by eating them.  Make sure to use gluten free oats if you are needing these to be gluten free.

 

Ingredients:
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped

 

Preheat oven to 350°F and lightly grease two cookie sheets.

In the bowl of a stand mixer, cream together the sugar, brown sugar and butter.  Mix in the baking soda, eggs and vanilla until fully incorporated.  Mix in the peanut butter.  Using the stir speed, stir in the oats, chocolate chips and walnuts.

Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart.  Bake until lightly golden and delicious, about 10-12 minutes.  Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.

 

Yield: about 48 cookies depending on size

 

 

-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute-

 

 

Chocolate Avocado Mini Muffins

 

Even if the combination of chocolate and avocado sounds weird, you need to try these muffins.  They are delicious!  It’s also a great way to get all the great nutrients of avocado into your kids.  Great for Chloe because she won’t even try avocados.  This recipe comes from TrainerMomma.com.

 

Ingredients:
1 Ripe Avocado
1 Cup Sugar
3 Eggs
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips

 

Preheat oven to 375°F.  Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.

Whisk together the avocado and sugar until smooth.  Add the eggs, applesauce, milk, flour, cocoa powder and salt.  Whisk to combine.  Stir in the chocolate chips.

Divide the batter among the two prepared muffin tins.

Bake until a toothpick inserted in the center comes out clean.  About 15 minutes.

 

 

Yield: 48 Mini Muffins

Banana Walnut Chocolate Chip Cookies


 I love finding new ways to use bananas!  The toasted walnuts are so tasty in these cookies.  This recipe comes from MarthaStewart.com.

 

Ingredients:
1 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
3/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar
1/2 Cup Packed Light-Brown Sugar
1 Egg
1 1/2 teaspoons Vanilla Extract
1/2 Cup Mashed Ripe Banana (about 1 large)
1 Cup Old-Fashioned Rolled Oats
8 oz Semisweet Chocolate Chips
1/2 Cup Coarsely Chopped Walnuts, toasted

 

Preheat oven to 375°F.  Line two baking sheets with foil and spray with non-stick cooking spray.

Mix together the all-purpose and whole wheat flours, salt and baking soda in a bowl.

In the bowl of an electric mixer, add the butter and sugars.  Mix on medium speed until combined.  Add the egg, vanilla and banana.  Continue mixing until combined.  Slowly add the flour mixture, mixing until just combined.  Mix in the oats, chocolate chips and walnuts on slow.

Using a cookie scoop, drop onto the prepared baking sheets.  Bake for 12-13 minutes, turning halfway through.  Cool on wire racks.