And I used melted semi
sweet chocolate chips because that's all I had.
Not exact matches
I like these Paleo pumpkin
chocolate chip cookies
because they are full of pumpkin flavor, they are not too
sweet and they have kind of a cakey texture.
Frosting and white baking
chips (which are not real
chocolate, but are easy to use here
because they set up nicely at room temperature after melting) together do have a strong vanilla flavor, but they're almost too
sweet.
I have been eating Quinoa,
Chocolate Chips, Banana Cookie with my morning coffee, before the workout, and just
because because we all deserve something
sweet every single day.
How about some really ripe (ok a little over ripe but
sweet and very fragrant) pears, left over steel cut oatmeal and maybe a few
chocolate chips just
because we are about to be hit by a big storm here in the east and
chocolate seems necessary.
I chose to use dark
chocolate chips because I didn't want the spread to be quite so
sweet.
Whether it's for a last minute dinner party, or when you get a hankering for something sugary and your insatiable
sweet tooth just can't wait for a batch of
chocolate chip cookies (my insatiable
sweet tooth can never wait for a batch of cookies), these single serving pretzel cups are perfect
because they can practically be thrown together with closed eyes.
To make this bread â $ lighter, â $ I used 1 whole egg and 2 egg whites and cut the
chocolate chips by  1/2 (1/2 cup instead of 1 cup)
because I didnâ $ ™ t want the bread too
sweet.
They're not too
sweet and you don't have to worry about refined sugars
because this cookie bar recipe is made with maple syrup and you can use vegan
chocolate chips as well!
3/4 c bittersweet
chocolate (I used semi
sweet chocolate chips, but check the ingredients
because not all are vegan)
Maybe it was
because the pumpkin wasn't that
sweet and juicy, or next time I'll just add a bit more
chocolate chips