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For a sweet end to a great dinner, make these cookie bars. As long as you don't overindulge, they will keep you satisfied and are a healthier choice than most desserts.
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- 1 3/4 Cup almond flour or meal
- 1/4 Cup Splenda No Calorie Sweetener
- 1/4 Cup cocoa
- 1 Teaspoon baking soda
- 1 Pinch of salt
- 1/4 Cup butter, sofetened
- 1/4 Cup coconut oil
- 1 large egg
- 1 Tablespoon vanilla extract
Calories Per Serving87
Folate equivalent (total)1µgN/A
Moist Chocolate Cookies with Cocoa Powder
Today I am here with my moist, chocolate cookies. If you crave chocolate and you don&rsquot have it, you should make these cookies immediately.
They are very soft, moist cookies just taste like souffles especially when they are warm. They are crispy at the edges, moist in the middle. Even one cookie is enough to stop your chocolate craving.
It is as easy as my other recipes, takes only 10 minutes to make. They stay 8 minutes in the oven until the cookies slightly set. When you remove the cookies from the oven, the cookies will be too soft to handle.
So you need to let them cool for almost 10 minutes on the baking sheet to be firm enough. Actually, you may think of taking one of the cookies onto a plate before letting it cool on the baking sheet and top it with heavy cream like a souffle which I can totally understand. 🙂
The amount of cocoa makes them rich chocolate cookies.
So let&rsquos see how I make them:
How to Make Easy Chocolate Cookies with Step by Step Pictures
First, I put the flour, cocoa powder and baking soda in a small bowl and mix well. I set aside.
As usual, I melt the butter halfway and take it from the heat and stir till melted. This way the butter cools quickly. This is important because hot butter shouldn&rsquot cook the egg.
Then I put the sugar in a medium bowl and add the cooled melted butter and mix well. I add in the egg and vanilla and stir well. Finally, I add the flour mixture in 2 batches and mix well. You can use a spatula or a spoon to mix the flour easily.
The mixture looks sticky but it is easy to make balls out of this dough. If you want, you can use an ice cream scoop. I roll the dough into 52-53 gram balls (almost 2 and ½ tablespoons) and place them on the baking sheet covered with parchment paper.
I bake them for 8 minutes until the cookies are slightly set. The baking time may differ from oven to oven. When you touch the top of the cookies, they shouldn&rsquot be wet but very soft. These cookies will be too soft to handle.
However, you should take them from the oven to keep their moistness and let them cool on the baking sheet for 10 minutes until the bottom of the cookies are firm enough. The cookies will look puffy. I give their nice shape by slightly pressing the cookies with the back of a spoon. You can use your hands too.
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- ½ cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups mashed bananas
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined.
Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.
Con Poulos for The New York Times. Food Stylist: Christine Albano.
The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her “Canlit Foodbook,” a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We’ve added a smidge more cocoa and the optional addition of salt — but leave it out for the true Nanaimo bar experience.
No Bake Snickers Crunch Bars
No Bake Snickers Crunch Bars are sure to become a new favorite! Layers of chocolate mixed with crunchy Cocoa Pebbles, irresistible nougat, and gooey caramel are impossible to resist! This recipe makes a lot so be sure to invite friends and family over to enjoy with you! Great for parties!
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My boys are so spoiled. I mean, really. Having a mom that is a food blogger means they get to eat all kinds of deliciously amazing food pretty much all.the.time. Almost daily when I pick them up from school, after a quick hug and a kiss, I get this question, “Did you make anything yummy today Mommy?” Lord help me if the answer is no….
Yummy can take on a variety of forms but when they saw these No Bake Snickers Crunch Bars they got all excited and giggly and were jumping up and down ready to dig into these outrageous bars.
Let’s talk about these bars. First off, no bake. Always awesome. The center is an easy nougat with peanuts (think Snickers) and ooey, gooey caramel, i.e., heaven. The top and bottom layers are a combination of chocolate, butterscotch, peanut butter, and Cocoa Pebbles. The result? A creamy, decadent, crunchy concoction that wowed my boys and will wow you too.
My boys favorite part of these bars? The crunch factor courtesy of the Cocoa Pebbles. They were pretty impressed that I put one of their favorite cereals into a now-favorite dessert. Mo’ chocolate = mo’ better.
After making my Marshmallow Dream Bars last year, I realized that chocolate, butterscotch, and peanut butter may be my all-time favorite combination of flavors. The only way I could think to make it better was to combine the caramel layer from my Quick and Easy Carmelitas and a pillowy layer of nougat in between. You guys. Wow.
- Use parchment paper to line your baking dish. You’re going to love that it doesn’t stick!
- An offset spatula makes quick work of all those layers!
- Keep the bars chilled until ready to eat. The caramel will start getting gooey after about 20 minutes.
These No Bake Snickers Crunch Bars instantly became a new favorite with us and I know they will with you too!
2020: 12 DAYS OF CHRISTMAS COOKIES
12 Christmas cookies you will love, PLUS bonus baking tips and TWO extra recipes you will not find on this blog! See ALL my cookbooks here !
Get the Christmas cookies cookbook! ONLY $9.97!!
3 of 27
Peanut-lovers, add this peanut butter no-bake cookie recipe to the very top of your list of desserts to try. Chocolate and peanut butter help hold together honey roasted peanuts and mini marshmallows in this tasty crunchy and chewy dessert. The recipe makes about 45 servings, so you'll be able to serve a crowd.
Test Kitchen Tip: Prepare these no-bake treats on baking sheets lined with waxed paper ($2, Target) to prevent sticking and have less mess to deal with later.
Baking soda with dutch cocoa
Yes, this recipe calls for baking soda. Previously, I didn't understand why Martha included baking soda alongside dutch cocoa. After all, it does not have the acidity of regular cocoa powder.
You need to use acidic ingredients alongside baking soda so that your cookies will rise. However, dutch cocoa cookies are not meant to rise!
These cookies should spread thin when baking, with a crispy outside and a chewy inside. Just like an Archway cookie.
But guess what? Baking soda helps the cookies to spread, and also gives them that crispy exterior. Check out this post with more details - Baking Soda vs. Baking Powder.
Full Recipe: Easy 3-Ingredient Cookies
Feeling lazy? Try these 3-Ingredient No-Bake Cookies from our very own celebrity chef, Addie Gundry! No bake is the name of the game and this recipe is too good to pass up.
Makes: 16 cookies
Cooking Time: 15 min
Cooking Vessel Size: Lined cookie sheet
2 very ripe bananas
1 cup quick cook oats
1/2 cup Craisins, raisins, chocolate chips, or other ingredient of your choosing
1. Preheat the oven to 350 degrees F.
2. Mash the bananas in a large bowl. Add the oats and Craisins. Mix well.
3. Scoop onto a parchment lined cookie sheet, makes about 16 small cookies.
4. Bake in the oven 13-15 minutes, just until set and bottom begins to turn golden.
Kick back and relax as these sweet treats bake in your oven and check out RecipeLion's No Bake Desserts cookbook. This cookbook, authored by Addie Gundry, is available on Amazon or Barnes and Noble. You'll be able to whip up the best of the best no-bake desserts in your kitchen whenever you want!
For more great no bake dessert recipes, check out our free eCookbook: "No Bake Recipes: 21 Fuss-Free Easy Desserts" eCookbook
What's your favorite type of no-bake dessert?
Let us know in the comments!
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My favorite no bake dessert is hands down puppy chow. So simple but so delicious! Now I know what else I can whip up without an oven!
No bake cookies are the best! And thanks for those handy tips and tricks :)
Whoa! Cookie jackpot. Love this great collection of NO BAKE cookies and bars. So easy. I'm always looking for fun and tasty treats to take to work but living in Arkansas where it's SO HOT during the summer-baking just makes it so much hotter. The kids will love me this summer, though, because now I have all these great recipes to choose from. The no-bake turtle cookies will be first on the list because they look absolutely decadent. Thanks for an amazing roundup of recipes. Happy no-baking!!
I'M EXCITED TO TRY SOME NEW RECIPES
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