GLUTEN FREE CHOCOLATE CHIP COOKIE SKILLET
What’s better than a chocolate chip cookie? An XL chocolate chip cookie skillet that you eat with a spoon! Let this gluten free, ooey gooey treat be your new go-to dessert made right from home.
Groceries and recipe below!
Grocery list: 1/2 cup coconut sugar, 2 eggs, 1 tsp vanilla extract, 1/2 cup almond butter, 3/4 cup oat or almond flour, 1/2 tsp salt, 1/2 tsp baking soda, 1/4 cup chocolate chips
Recipe:
Preheat oven to 350F.
In a small mixing bowl, whisk together coconut sugar and eggs.
Add vanilla extract and almond butter next, and whisk everything together.
In another bowl, mix flour, salt, and baking soda.
Combine wet and dry ingredients to form the “cookie dough” batter.
Fold in chocolate chips, make sure to save a few to add to the top.
Grease an 8” cast iron skillet.
Spoon batter into the skillet and top with leftover chocolate chips.
Bake at 350F for 20-25 minutes.
PS. Try not to eat the whole thing in one sitting ;)
xo Cail
Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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Date Balls (how to make date balls) | Just Anya
#datevalls #baking #dates
These date balls are so yummy and bring back fun childhood memories.
Date Balls:
Ingredients:
250g pitted dates
250g butter
1 cup sugar
pinch of salt
1 tsp vanilla essence
250g rice krispies
1 cup coconut
Directions:
Cut the dates into small pieces.
In a pot over low heat melt the butter, once the butter has melted add in the sugar and the salt and mix until the sugar dissolves.
Add in the dates and mix to combine.
add the lid and allow to cook for 10 minutes, stirring throughout.
Add in the vanilla and mix to combine.
Add in the rice krispies and mix until everything is evenly coated.
Allow to cool for 5-8 minutes, mixture should be cool enough to handle but not cold since mixture will not stick together.
Roll the date balls in the coconut.
Enjoy making date balls!
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Okay, I'm going to let you in on a little secret: All drop cookies are pretty much the same. Don't believe me? Today's recipe is Exhibit A. A super-easy dough made of flour, baking soda, salt, butter, sugar, vanilla and eggs bakes up perfect chocolate chip and pecan cookies. But they also work with peanut butter and dried cherries! Rum-soaked raisins and cashews are another success story... And don't even get me started on a chocolate-toffee-oatmeal combination!
Sarah's Tip of the Day:
Watch the video to help you master the easy cookie dough, then get creative with mix-ins. The options are nearly endless! Check out our favorites on EverydayFood.com today [LINK: What are you baking into your cookies? Tell me on Facebook! [LINK:
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Nutritional Info:
per serv (makes 36): 188 cal; 12 g fat; 2 g protein; 21 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
After Dinner Mint Cookies | November Cookie of the Month
When it's the holidays, there's always something special about the cookies! These after dinner mint cookies are ones that our family made each Christmas and loved! With a bit of sugar around the edges and a mint melted in the middle, they're a unique recipe that will soon be your favorite as well!
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INGREDIENTS
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 12 ounces semi-sweet chocolate
- 1 teaspoon espresso powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons baking soda
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup white granulated sugar (for rolling cookies)
- 9.5 ounce after dinner thin mints, mints opened and cut in half
INSTRUCTIONS
In the microwave, melt the butter, brown sugar, and chocolate. Melt by heating in 30-second increments, stirring in between each heating, until the mixture is dissolved. Let cool slightly.
Add espresso powder and beat in eggs one at a time until incorporated.
Mix in vanilla, baking soda, salt, baking powder, and flour.
Mix until no streaks of flour remain. If the dough is too soft to handle, chill slightly before making balls.
Using a tablespoon-sized scoop, make cookie balls. Roll into a ball then roll in sugar and place on parchment-lined baking sheets.
Bake in a preheated 350-degree oven for 8-12 minutes. The cookies are done when just set around the edge and puffed in the middle.
Remove from the oven and immediately press half a mint in the center of the cookie. Let the mints soften and melt. Then, using the back of a spoon, swirl the mint in a circle.
Let cookies cool on a cooling rack until the mint center has hardened.
#cookies #mint #christmas #holiday
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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