Some that have been made by widely known bloggers and bakers but i just never found ‘the one’. So I’ve made a lot of chocolate chip cookie recipes before. I look forward to trying more of your never too rich or too chocolatey for this girl, recipes. On day 2 (that’s today), I’ve heated one up for 12 seconds and it’s almost as good as eating it hot out of the oven. Absolutely divine – I can not wait to make these cookies to share with other people. These cookies were so good – I ate four within 1 hour. Once I took the cookies out of the oven, my boyfriend asked me “are these done?” and I responded with something like, “yep, they only had to cook 7-10 minutes, but I know they don’t look done”. I made the healthy chocolate chip cookies last night and used whole wheat flour and I was a little skeptical when mixing the dry and the wet ingredients… I mixed everything, but still was concerned that there was too much dryness to the mixture however, I put on some disposable gloves and began to make the balls and they stayed together just fine! So, I am so grateful for the coolest website right now – chocolate covered katie. Katie you’ve got a gift, m’lady! I’m loving vegan baking – never thought I’d say (or type) those words! 😉įirst of all, I just discovered your website/blog and I never knew that someone out there could love chocolate as much as I do (could eat it for every meal). I just don’t think my food processor (which is a really good one, the old-school workhorse kind) is capable of making a fine enough flour for these cookies. And…guess what I bought today? OAT FLOUR! I’m going to try again with the real thing – it looks/feels completely different than what I used yesterday, so I think I’ll have better luck this time. I think it says enough that my entire batch of flattened puddle cookies was devoured by myself and my husband in one day (even if they were goo puddles that we had to scoop up off the parchment paper). The flavors, however, were stellar! I love coconut – I used coconut milk (the thin stuff) as the milk and that along with the coconut oil, chocolate, and pecans was amazing. I tried making these yesterday (with chopped pecans) and they turned out like little puddles of goo – but I think that’s because my “oat flour” was actually just regular oats I pulsed in the food processor, and I don’t think the “flour” I made was anywhere near fine enough. But you could still eat the mix with a spoon.Īnyway, this is one site user’s experiences (I know I learn a lot from other comments). all have that “stickiness” as well that something like a banana or apple would lack. I would assume it would change the consistency as well. Once you start using bananas in my opinion you are moving more towards the banana butter recipes which in my opinion are amazing! I have never gone with banana + nut form, but have done many different variations on the banana + nut butters. Obviously this starts to change the recipe (as well as its ability to stick together) but you get the point. So for example I could lighten up the prunes and sub in unsweetened coconut (my most common sub/addition on many of the babies) or increase the nut side of the recipe.

I have a tendency to adjust depending on mood. I don’t know if they are more sweet or less than dates, but I feel that they are less sweet than raisins.

Hi Danielle – I can give you at least my experiences.

Semi sweet times nine mac