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Tag: chocolatechips

24
Jan
2014

Whole Wheat Chocolate Chip Cookies ~ Eggfree & Vegan

categories: Baking, Cookies, Desserts, Summer

A classic whole wheat chocolate chip cookie with a glass of milk! Match indeed made in heaven!

Imagine to be able to have a healthier version of the buttery classic. After receiving rave reviews about Inside Out Chocolate Chip M&M Cookies (Thank you all!), I decided to recreate them into a classic chocolate chip version. I used olive oil instead of butter this time around and skipped milk completely. The result was amazing. I am not claiming these cookies to be skinny or low-fat. They are still 120 calorie each (assuming you get exactly 30 cookies) but you won’t miss the evil fat here, trust me! Come on, olive oil is a good fat and so is whole wheat!

Whole Wheat Chocolate Chip Cookies - 4

If you’re crispy cookie person then flatten the cookie dough a bit more as per your liking and let them bake for an extra minute or so. When baked thick and puffy, these cookies are soft and equally chocolicious. These cookies are also great as ice cream sandwiches. You won’t be able to stop at just one, I know you guys too well! ?

Enjoy & have a gorgeous weekend!

Eeeep… I am off to a road trip and shall share more once I am back! ?

Whole wheat Chocolate Chip Cookies ~ Eggfree & Vegan

Yields: Around 30 cookies | Prep time: 15 minutes | Chill time: 30-60 minutes | Bake time: 14-15 minutes

Ingredients:

3 Tbsp flaxseed powder + 9 Tbsp water
1/2 cup olive oil (coconut oil or unsalted butter can be substituted)
1/2 cup brown sugar
1/4 cup date syrup
2 Tbsp vanilla extract
2 + 1/2 cups whole wheat flour
1/2 Tbsp baking powder
1/2 tsp salt
1 + 1/4 cup mix of dark & milk chocolate chips

Directions:

In a small bowl, mix together flax seed powder and water. Set aside for 10 minutes.
In a medium bowl, sift together whole wheat flour, baking powder and salt. Set aside.
In a large mixing bowl, whisk olive oil and sugar together til completely incorporated. Whisk in date syrup, vanilla extract and flax seed mixture.
Stir in dry ingredients to the wet ingredients to form a dough. Fold in chocolate chips. Chill the dough in refrigerator for about 30 minutes to 1 hour.
Preheat the oven to 160ºC/325ºF. Line the baking sheet with parchment paper. Take about 2 Tbsp of dough, form it into a ball between your palms and flatten them with fingers or a fork. The cookies won’t spread much while baking so flatten how much ever thickness you like. Bake them for 14-15 minutes. Let them cool on baking sheet for 5 minutes before transferring them on cooling rack to cool completely. The cookies will stay fresh for 1 week at room temperature stored in an airtight container.

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17
Jan
2014

Skinny Strawberry Chocolate Chip Muffins ~ Eggfree

categories: Baking, Breakfast, Cupcakes & Muffins

Skinny Strawberry Chocolate Chip Muffins1

Skinny breakfast for your honey on Valentine’s day coming right up! It has lots of strawberries and just the right amount of dark chocolate… Match made in heaven! Indulgent yet skinny. Celebratory yet healthy. Befitting, don’t you think?

While posting these Skinny Muffins last week, I realized that I have few recipes posted here and wanted to set that right. Now that this sappy, lovey-dovey day is just round the corner, I had a perfect excuse to whip up this breakfast treat for the blog!

Skinny Strawberry Chocolate Chip Muffins3

There is nothing better than a warm muffin served with a hot mug of coffee. It gets better if served in bed! This muffin is a flavor bomb! Bits of strawberries and chocolate chips in each bite is blissful. These muffins are soft, moist and surprisingly skinny. So flavorful and fluffy. No dry crumbs in sight here.

They need very few and simple ingredients. One of the most magical ingredient of them is applesauce. Unsweetened of course. Applesauce will make sure that you don’t need to use any oil or butter! I wanted to keep the refined sugar to the minimum without making them taste cardboard-like. So I used combination of brown sugar and honey to sweeten them. I’m glad to report they were perfectly sweet!

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The batter comes together quickly and so easily! No mixer required. The batter is going to be quite thick but don’t worry. You will be able to scoop it easily in the muffin pan with ice-cream scoop. Do not use muffin liners as muffins may stick to the liners. I filled the muffin moulds to the brim and got 6 large muffins but you may fill them till 3/4th mark and get about 8 regular-sized muffins. Do as you please. Just make them already as they certainly don’t need an occasion! 😉

Skinny Strawberry Chocolate Chip Muffins2

Skinny Strawberry Chocolate Chip Muffins5

Skinny Strawberry Chocolate Chip Muffins ~ Eggfree

Yields: 6 large or 8 regular-sized muffins | Prep time: 15 minutes | Bake time: about 20 minutes

Ingredients:

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
2/3 cup unsweetened applesauce (I used homemade)
1/4 cup brown sugar
1/4 cup honey
1/2 tsp vanilla extract
3/4 cup diced fresh strawberries (you may use frozen berries)
1/3 cup dark chocolate chips (or semi-sweet)

Directions:

Preheat the oven at 180ºC/350ºF. Spray 6-count muffin pan with oil*. Set aside.
In a medium mixing bowl, whisk together flours, baking soda and ground cinnamon. Set aside.
In another medium bowl, whisk together applesauce, sugar, honey and vanilla extract. Add the wet ingredients to the dry until *just* combined. Fold in the strawberries and chocolate chips.
Divide the batter evenly between 6 muffin cups. Bake for 16-20 minutes. Mine took exactly 18 minutes. Let them cool for about 5 minutes before releasing from pan.

*Do not use muffin liners as muffins may stick to the liners.

Note: Do not use whole wheat flour entirely as the muffins may not be turn out as soft.

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06
Jan
2014

Inside-Out Double Chocolate Chip M&M Cookies ~ Whole Wheat & Eggfree!

categories: Baking, Breakfast, Cookies

Hope the new year started on a wonderful note for you all! I am still trying to recover from the indulgent last week we had. But don’t worry, I am not here to talk about my new year resolutions or boring stuff like that 😉 I love how each new year allows us to have a clean, fresh slate giving us time to reflect upon the past and visualize the future.

I simply don’t believe in dieting. Too much of good things can’t ever be bad now, can it! Plus, I always feel that being fit is certainly not about following a restrictive diet but making a lifestyle choice. And I certainly believe in eating healthy which goes without saying as my blog-post titles almost always include healthy, skinny or light, more than you would like to see may be!

So this year is going to be all about being happy! (You can track my progress on my Instagram) Taking each day as it comes. You all know I am not much of a planner so this is all I am looking forward to this year. Umm, may be a bit more of travelling! 😉

These cookies were developed in 2013 and I never got a chance to share them at that time. I knooow it’s a crime and hence I don’t want to keep this fabulous recipe from you anymore. So I am choosing to showcase these unbelievably soft and chewy chocolate cookies laced with chocolate chips and M&Ms as a first recipe post of 2014! They are perfectly thick and so puffy. With a pop of color too!

I have kept those of you in mind who are resolute to eat healthy this year. These cookies use whole wheat flour, brown sugar and date syrup. Of course, without compromising on taste. Oh, they are eggfree too! To make them vegan, you may replace butter with olive oil and replace regular milk with soy/almond milk. Best of all world indeed! You may use any or combination of your favorite chocolate chips. I would love to use white chocolate chips the next time around because of the brilliant visual effect it will create!

Inside-Out Double Chocolate Chip M&M Cookies ~ Whole Wheat & Eggfree

Yields: Around 30 cookies | Prep time: 15 minutes | Chill time: 30-60 minutes | Bake time: 13 minutes

Ingredients:

3 Tbsp flax seed powder + 4 Tbsp water + 5 Tbsp milk
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup date syrup
2 Tbsp vanilla extract
2 cups whole wheat flour
1/2 cup + 2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3 Tbsp milk
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
lots n lots of M&Ms

Directions:

In a small bowl, mix together flax seed powder, water and milk. Set aside for 10 minutes.
In a medium bowl, sift together whole wheat flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl, with the help of your electric mixer, beat the butter until soft. Add sugar and beat until light and fluffy on a medium speed for about 1-2 minute. Beat in date syrup, vanilla extract and flax seed mixture.
Fold in dry ingredients to the wet ingredients. Add 3 Tbsp of milk to form the dough. Fold in chocolate chips. Chill the dough in refrigerator for about 30 minutes to 1 hour.
Preheat the oven to 160ºC/325ºF. Line the baking sheet with parchment paper. Take about 2 Tbsp of dough, form it into a ball between your palms and flatten them. The cookies won’t spread much while baking so flatten how much ever thickness you like. Press M&Ms on the cookie dough. Bake them for 13 minutes. Let them cool on baking sheet for 5 minutes before transferring them on cooling rack to cool completely. The cookies will stay fresh for 1 week at room temperature in an airtight container.

*For vegan version : Replace butter with olive oil and replace regular milk with soy/almond milk.

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