Sentences with phrase «coconut oil chocolate chip»

It's because these cookie bars are inspired by one of my Facebook fans who suggested that I try baking my coconut oil chocolate chip cookies in a square pan.

-LSB-...] Ashlae's coconut oil chocolate chip cookies were a perfect snack to have around the house in - between meals.

i do have a go - to coconut oil chocolate chip cookies recipe but i'm always down for another one.

Blueberry Muffins Stuffed with Blueberry Jam and Cream Cheese Chocolate Chip Banana Loaf with Coconut Oil Chocolate Chip Zucchini Muffins Hatch Chile Pepper Scones with Cheeses Jalapeño Cheddar Beer Bread Lavender Lemon Pound Cake Lemon Cake Maple Millet Puffy Crunch Cereal Migas Pomegranate & Walnut Waffles Pumpkin Spice «Pop Tarts» -LCB- Vegan -RCB- Shakshuka with Spiced Chickpeas Vanilla Waffles

Chipotle - Lime Hummus with Sour Cream (GF) Italian White Bean Hummus Chocolate Chip Banana Loaf with Coconut Oil Chocolate Chip Espresso Blondies Chocolate Chip Zucchini Muffins Chocolate Mocha Birthday Cake Chocolate Hazelnut Date Bars (GF, Vegan) Chocolate Mocha Cake Balls Chocolate Peanut Butter Bars Chocolate Peanut Date Bars (Vegan, Gluten - Free) Chocolate Peanut Butter Heart Cookies Cinnamon Rolls (Easy) Clementine Sorbet (boozy!)

If you're looking to add some of the benefits of coconut oil into your diet, or that of your family, try this recipe for Coconut Oil Chocolate Chip Cookies, which look perfectly chewy yet crisp.

The recipe was for these Coconut Oil Chocolate Chip Cookies, which ended up being the best chocolate chip cookies I have ever had in my life!

Not exact matches

Double Chocolate Protein Sandwich Cookie Ingredients: Chocolate Peanut Spread (Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein, Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia], Chocolate Chips [Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and Powdered), Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa Powder, Whole Eggs, Salt, Baking Soda.

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

They're then sweetened with pure maple syrup which adds a caramel like flavour, while the coconut oil adds a subtle touch of tropical goodness and the raw cacao nibs add the perfect chocolate - chip - esq crunch!

1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips

But seriously, I forgot about coconut oil and am now dying to try it in chocolate chip cookie.

I tried Lovely Brownie Bliss Baking Mix — let me just say between the organic dark chocolate chips, coconut oil and rich cacao powder, these decadent gluten - free brownie had to HIDDEN from the family for my own personal enjoyment.

1 1/4 cups organic brown rice syrup 3/4 cup organic peanut butter * 2 tablespoons organic virgin coconut oil 6 cups brown rice cereal (gluten - free) 1/4 cup cacao nibs or dark chocolate chips (optional)

Melt the chocolate chips and coconut oil (if using) in the microwave for about 3 minutes at 50 % power, stirring after each minute (see note).

Melt chocolate chips and coconut oil in small saucepan over very low heat.

Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]

When you put the bombe back into the freezer for the last time, combine the chocolate chips and coconut oil in a glass bowl and microwave for 1 minute.

Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.

Pumpkin Puree — Coconut Flour — Eggs — Vanilla — Honey — Coconut Oil — Baking Powder — Pumpkin Spice — Dark Chocolate Chips

Place 1/2 cup white chocolate chips in a glass bowl along with 1/2 tsp coconut oil.

Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconut oil.

Add semi-sweet chocolate chips and 1 tablespoon of coconut oil to a microwave - safe bowl (you want a bowl that is narrow and deep, so you have enough room to dip the hamantaschen in the chocolate without hitting the bottom of the bowl).

Place chocolate chips and the coconut oil in a microwave safe bowl.

Then melt semi sweet chocolate chips, almond milk and coconut oil on stovetop using double boiler, stir continuously to ensure chocolate does not burn.

You can customize the flavour by adding spices to the oil before cooking the popcorn (I'm a fan of chili powder), or tossing around add - ins like nuts, seeds, coconut, chocolate chips, Parmesan cheese, etc. when the kernels have finished popping.

I've made these large marges, your whole wheat honey bread, ginger chocolate chip cookies, and coconut oil brown sugar cookies, and I have yet to have anything but rave reviews!

Second, I use coconut oil, which adds a subtle sweetness that pairs nicely with the caramelly brown sugar and the dark chocolate chips.

In the microwave or stove, melt together chocolate chips and coconut oil... the oil helps to thin it out a touch.

Meanwhile, place the chocolate chips and coconut oil in a microwave safe bowl, and microwave in 30 second intervals, mixing until smooth.

I've also chopped up my coconut oil fudge recipe and thrown that in instead of chocolate chips.

As for the chocolate topping, I melted with the coconut oil about 1/3 cup GF mini dark chocolate chips before adding the cocoa powder.

The coconut oil wasn't completely solid, but it wasn't liquid either... it made a perfect cookie dough (texture so close to a regular chocolate chip cookie dough).

I used coconut oil instead of butter and added vanilla extract and chocolate chips to the recipe.

Once all the truffle bars are formed, melt dark chocolate chips so that they are completed melted (you may need to add coconut oil depending on what chocolate it is)

We used expeller - pressed coconut oil that doesn't have a coconut flavor, so the chocolate chips really make the cookies.

When I first heard of coconut oil, I decided to use it in some chocolate chip cookies.

I use Earth Balance margarine instead of coconut oil, and I typically add either walnuts or vegan chocolate chips (sometimes both).

1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips

I used coconut oil, maple syrup and vegan chocolate chips in the recipe below to make these vegan, but you can use butter and honey with delicious results.

Quinoa Banana Muffins bursting with warm melted chocolate chips and just a hint of coconut oil make a decadent treat!

You may also want to make extra chocolate sauce (dark chocolate chips and coconut oil) because it's a perfect DIY chocolate shell made for dipping anything frozen into for an instant treat.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

I used 3/4 cup coconut sugar instead of agave / honey, 2 tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead of shortening.

Note: If your bunch of kale seems to be extra-large, add an extra tablespoon of coconut oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).

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The bit of coconut oil helps the chocolate chips melt more smoothly and makes a better dipping consistency.

Place chocolate chips and coconut oil in a microwave safe bowl and heat until melted, stirring every 30 - 45 seconds.

In a small microwavable bowl, add the remaining 1/3 cup of white chocolate chips and the coconut oil.

These cookies are made with oat flour, almond / peanut butter, nuts flour, coconut sugar, maple / honey, coconut oil and of course lots of chocolate chips.