Cinnamon Chip Oatmeal Bars

These bars have a wonderful combination of spices. I reduced the sugar from 1/2 cup each to 1/3 cup each white and 1/3 cup brown sugar (2/3 cup total, instead of 1 cup). I used the cinnamon mini chips from Hershey’s instead of regular chocolate chips. These were easy to make in a stand mixer. Instructions have been revised to reflect the stand mixer.

Makes 16 bars

1/2 cup melted butter (1 stick or 4 oz.)
1/3 cup brown sugar
1/3 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg, beaten
1 cup all-purpose flour
3/4 cup rolled oats (uncooked oatmeal)
3/4 cup mini cinnamon chips
Heat oven to 350 degrees with the rack in the middle position. Lightly coat an 8 x 8-inch baking pan with cooking spray.

Melt the butter in a large, microwave safe bowl. Pour the butter into the bowl of a stand mixer. Add the brown and white sugars and let cool a bit. Beat in the baking powder, baking soda, salt, vanilla, cinnamon, and nutmeg. Beat in the egg.

Beat in the flour, oats, and chips. The dough will be stiff. Use a rubber spatula to spread dough evenly into the prepared pan.

Bake at 350 for 25 to 30 minutes. Cut into 16 bars when cool.

 

Source: Adapted from food.com (see notes above)

DISCLOSURE: This post is not sponsored by anyone. I  paid for the products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Dark Chocolate Cookies with Pink Himalayan Sea Salt

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Very dangerous

I reduced the sugar by 1/3 and these still came out just wonderful. I am curious to make them again with cinnamon instead of the espresso.

Makes 32 cookies.

6 oz semisweet chocolate chips, such as Guittard brand
8 Tablespoons (1 stick) unsalted butter

1 cup whole-wheat flour
1/2 cup unsweetened Dutch cocoa powder (we use Droste)
1 packet Starbucks via Italian Roast (instead of 2 teaspoons instant espresso powder)
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup cane sugar
2 large eggs, organic

Pink Himalayan sea salt

Heat oven to 325°F and line a cookie sheet with parchment paper (or use foil and coat lightly with cooking spray). Set aside.

In a saucepan over medium-low heat, melt chocolate chips and butter, stirring until smooth. Stir in sugar. Let cool 5 minutes.

In the bowl of a stand mixer, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.

Beat eggs into the chocolate mixture until smooth.

Add the melted chocolate to the dry ingredients, and beat on low until fully combined.

Use a Tablespoon scoop to place dough on cookie sheets, leaving room for spreading. Flatten slightly with your fingers. Sprinkle lightly with pink Himalayan sea salt.

Bake for 10-12 minutes, until center is set. Remove from oven and let sit for 5 minutes and then transfer to a cooling tray.

Serve warm or store in an airtight container for up to a week.

Adapted from the With the Grains blog.

Small Batch Chocolate Chip Cookies

Almost instant gratification vegan cookiesThese vegan cookies are on the crisp side and have a touch of maple syrup. I love that the recipe by Dreena Burton makes 10 big cookies — almost instant gratification for baking and very convenient. Cookies are still treats, even if they are vegan, but they have a more favorable nutritional profile than traditional chocolate chip cookies made with butter, eggs, and lots of sugar. These are just delicious.

Makes 10 large cookies. 1 tray. Homemade cookies in less than 30 minutes.

1 cup white whole-wheat flour (King Arthur)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup sugar
1⁄4 tsp kosher salt
1⁄3 cup pure maple syrup
1.5 teaspoon pure vanilla extract
1⁄4 cup (generous measure) olive oil
1⁄3 cup (60 g) non-dairy chocolate chips (Enjoy Life brand)

Heat oven to 350°F (176°C). Line a baking sheet with parchment paper.

Sift the flour, baking powder, baking soda, sugar, and salt into the bowl of a stand mixer. Stir until well combined.Beat in the maple syrup, vanilla, and oil until well combined. Lightly beat in the chocolate chips until just well combined (do not over mix). If the mixture is a little dry, add a bit of water.

Use a #30 scoop (about 2 oz) to place golf-ball sized domes of the dough onto prepared baking sheet and flatten a little.

Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

Source: Adapted from an article in Elephant Journal.

 

Estimated nutritional information from My Fitness Pal: May vary depending on the brands you use. 1 cookie has 165 calories (53% carb, 42% fat, and 5% protein). 7.8 g fat, 22.1 g carbs (1.6 g fiber, 9.4 g sugar), and 2 g protein.