Love Oreos but not so much the stuff inside? These treats should appeal to you. Perfect for dunking in milk, these tender, delicate, crumbly chocolate cookies are gluten-free, egg-free and can be easily made vegan, as well. We made them as drop-and-smash cookies and mini cut-out cookies. We sprinkled the tops with sugar in the raw for a little sparkle a little more sweetness.
These cookies have an intense chocolate flavor and practically melt in your mouth. They are best the same day as baked, but the dough refrigerates and freezes well for quick bakes anytime. Our founder/inventor didn't want to share these cookies, so we popped the extras into the freezer.
Recipe is adapted from Jerrelle Guy, Black Girl Baking.
option - rolled cookies
We also made these are rolled mini-cookies. We rolled dough about 1/4-inch tick, then cut out small butterflies. We baked these cookies, which were about half the size of the ones above, about 6 minutes.
These no-bake treats are perfect for after-school snacks, post workout pick-me-ups, or team snacks. They're loaded with healthy ingredients and delicious to boot. Just don't eat too many - they pack around 125 calories each.
We made ours in a stand mixer (naturally), which allows you to easily combine tough-to-mix ingredients and double your recipe without wearing out your mixing elbow. The entire measuring and mixing process took less than 10 minutes. After a 30 minute cooling period, the balls came together in about 5 minutes.
Pictured are our selected combinations, based on what we had on hand. Almond butter-chia-almond-golden-raisin; almond butter-chia-coconut-mini chocolate chip; and almond butter-cranberry-white chocolate.
You can substitute your favorites and develop your own combinations using whichever ingredients you find in your pantry. These are gluten-free if you used an oat brand certified as such (Bob's Red Mill makes one) and can also be nut-free with a butter substitution.
SUGGESTED RECIPE COMBINATIONS
For nut allergies: In place of the almond or peanut butter, try sunflower seed butter.
NUTRITION INFORMATION: One ball = one serving. For the chocolate chip peanut butter version: Calories: 123, Total Fat: 6g, Saturated Fat: 2g, Sodium: 27mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 9g, Protein: 3g.
Here's our latest recommendation in the SideSwipe Chocolate Chip Cookie Month bakeoff. Almond flour is the secret ingredient in these "healthier" crisp and tender chocolate chip cookies from King Arthur Flour. The texture is a bit grainy like a pecan sandie; a non-greasy shortbread. This is a good cookie, never mind that it's gluten free! We're definitely going to add it to our rotation and use it as a base for other cookies.
To play up the almond meal, we substituted almond extract for half the vanilla and added a few chopped, toasted almonds. We also used Guittard's super cookie chips for a fun, bold look. They're non GMO, peanut and gluten-free. The sprinkle of salt was just for the photos. It doesn't enhance the flavor.
You can make these cookies dairy-free by using coconut oil in place of the butter, but you should chill it to get a good creaming, which creates the structure of the cookie. Coconut oil produces a cookie that is more dense than butter, but still tasty.
For the chewiest cookies, eat them warm from the oven. Store any remaining cookies in an airtight container at room temperature for up to three days.
Makes about 24-30 mini cookies (pictured) or 14 2.5-inch cookies. We think it tasted better in its 2-bite mini size.
We've all had baking disasters. Overbaking, underbaking, multitasking and forgetting.
The burnt-on-the-outside, raw-on-the-inside mishap that occurred in this patriotic pan cookie was due to incorrect oven temperature. We used a different oven that's improperly calibrated - by a whopping 35 degrees!! So we wasted the time and ingredients for want of a simple gadget all bakers and cooks should have. (And use on a regular basis - just in case things have changed)
Behold.....the oven thermometer. This small, inexpensive tool is critical for getting reliable, consistent results. This is especially important in baking, as 10-15 degrees off in either direction can ruin your results.
You can buy these in stores and online just about anywhere. Prices range from $3 to $12 for a standard model. Check ratings for accuracy on reviews from customers and sources you trust.
Well, off to recalibrate the oven.....Most ovens have a way to do this if you find your thermostat is inaccurate. Check your owner's manual or go online.
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.