Seeded Chocolate Chip Cookies Recipes

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SEEDED CHOCOLATE CHIP COOKIES



Seeded Chocolate Chip Cookies image

When I make chocolate-chip cookies, I always use a recipe from the pastry chef Sherry Yard, with whom I wrote two cookbooks, as my touchstone. It doesn't matter whether or not I'm adding ingredients like nuts and seeds, or using different types of flours. I always use a quality dark chocolate (70 percent or higher), and I cut it into chunks the way she does. I don't skimp on quantity when it comes to the chocolate, but in this adaptation I've reduced the sugar by 25 percent and thrown in a good measure of rolled oats, sunflower seeds, chia seeds and pumpkin seeds. I've made these cookies using half whole-wheat flour and using all unbleached all-purpose flour, and I prefer the whole-wheat version - and not just because it's healthier. I love the nutty flavor of the flour, which complements the nutty flavor of the seeds. You would think that adding wholesome ingredients like oats and seeds to a classic chocolate-chip cookie would result in something weighty, vintage 1970s, but on the contrary, the oats and seeds stretch the dough and make the cookies lighter than all-flour cookies. Bake them until they're nice and dark on the bottom, and when you rotate the trays halfway through, tap them on the oven racks to get the cookies to flatten a bit. The end result is a crisp cookie with no shortage of melting chocolate chunks.

Provided by Martha Rose Shulman

Categories     dessert

Time 45m

Yield About 4 dozen cookies

Number Of Ingredients 14

1/2 cup/60 grams whole-wheat flour
1/2 cup/65 grams all-purpose flour
1/2 teaspoon/2 grams baking soda
4 ounces (1 stick)/ 115 grams unsalted butter, at room temperature
1/4 cup/50 grams organic granulated sugar (regular will work also)
1/2 cup/80 grams packed light brown sugar
1/4 teaspoon/2 grams fine sea salt
1 egg
1 teaspoon vanilla/5 milliliters
1/4 cup plus 2 teaspoons/50 grams sunflower seeds
2 heaped tablespoons/25 grams pumpkin seeds
1 tablespoon/12 grams chia seeds
1/2 cup (scant)/50 grams rolled oats
8 ounces/225 grams bittersweet chocolate (or more if desired), cut in 1-inch pieces

Steps:

  • Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.
  • Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.
  • On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.
  • Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
  • Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 30 milligrams, Sugar 5 grams, TransFat 0 grams

TAHINI CHOCOLATE CHIP COOKIES



Tahini Chocolate Chip Cookies image

Tahini, a rich paste made from ground sesame seeds, gives these chewy cookies a distinctive nutty flavor. It also makes the dough extra light and fluffy when you first put it together, so make sure to leave ample time to chill it before baking the cookies.

Provided by Food Network Kitchen

Categories     dessert

Time 7h30m

Yield about 24 cookies

Number Of Ingredients 13

2 3/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 3/4 cups lightly packed dark brown sugar
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
1 cup tahini
1/3 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
One 11.5-ounce bag semisweet chocolate chunks (about 2 cups)
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds

Steps:

  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  • Beat the brown sugar, butter, tahini and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 5 minutes (use the paddle attachment if using a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until just combined. Stir in the chocolate chunks by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until very firm, at least 6 hours and up to overnight.
  • Position oven racks in the upper and lower third of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
  • Stir together the white and black sesame seeds in a small bowl. Scoop a leveled 1/4-cup mound of the cookie dough (an ice cream scoop works well here), then dip the top of the mound into the sesame seeds and transfer to one of the parchment-lined baking sheets. Continue scooping until you have 6 mounds on each baking sheet. Refrigerate the remaining cookie dough.
  • Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are golden around the edges but still soft in the middle, about 18 minutes. Let cool for 5 minutes on the baking sheets, then transfer to racks to cool completely. Allow the baking sheets to cool, then line with fresh parchment and repeat the process with the remaining dough.

THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 3 1/2 dozen

Number Of Ingredients 9

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

Steps:

  • Sift the flour, salt, baking powder and baking soda into a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
  • Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

QUINTESSENTIAL CHOCOLATE CHIP COOKIES



Quintessential Chocolate Chip Cookies image

Sherry Yard's iconic chocolate-chip cookies are just the right mix of chewy and crisp, with a bittersweet morsel of chocolate in each bite. They are the cookies anyone who asks you to make chocolate chip cookies are asking for -- the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk.

Provided by Martha Rose Shulman

Categories     dessert

Time 40m

Yield About 4 dozen cookies

Number Of Ingredients 9

185 grams all-purpose flour (1 1/2 cups)
2 grams baking soda (1/2 teaspoon)
115 grams butter (4 ounces/1 stick)
100 grams sugar (1/2 cup)
80 grams light brown sugar (1/2 cup packed)
2 grams salt (1/4 teaspoon)
1 egg
5 grams vanilla (1 teaspoon)
225 grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)

Steps:

  • Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
  • Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
  • On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
  • Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
  • Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 28 milligrams, Sugar 6 grams, TransFat 0 grams

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

SUPER FOOD CHOCOLATE CHIP COOKIES



Super Food Chocolate Chip Cookies image

I took my basic chocolate chip cookie recipe and packed it with super foods. You get vitamins, minerals, and antioxidants with the cocoa nibs and walnuts. Fiber, protein, and omega-3 fatty acids with the flax and chia seeds, and healthy MCT fats in the coconut oil. These cookies are an easy way to treat your kids (or yourself!) with a great tasting dessert that provides nutrition and still satisfies your sweet tooth.

Provided by RainbowJewels

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 60

Number Of Ingredients 16

1 cup packed brown sugar
1 cup coconut sugar
½ cup butter, softened
½ cup coconut oil
2 eggs
2 teaspoons vanilla extract
2 teaspoons hot water
1 teaspoon baking soda
½ teaspoon cream of tartar
3 cups all-purpose flour
1 cup dark chocolate chips (such as Ghirardelli® 60% Cacao)
½ cup chopped walnuts
¼ cup chia seeds
¼ cup ground flax seeds
¼ cup cocoa nibs
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
  • Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
  • Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
  • Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 13.5 g, Cholesterol 10.3 mg, Fat 5.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 56.7 mg, Sugar 7 g

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

"BIRD SEED" CHOCOLATE CHIP COOKIES



Nick-named "Bird Seed" cookies by my office-mates daughter because of all of the nuts and seeds in these cookies.

Provided by LoneStarLadee

Categories     Dessert

Time 12m

Yield 9 dozen, 108 serving(s)

Number Of Ingredients 19

1 cup unsalted butter
1 cup sugar
1 cup firmly packed brown sugar
1/4 cup maple syrup
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup organic whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup canola oil
1 1/2 cups old fashioned oats
1/2 cup seven-grain cereal
1/2 cup flax seed
1 cup finely chopped walnuts
2 cups finely chopped pecans
1 cup finely chopped almonds
2 cups miniature semisweet chocolate chips
1 cup white chocolate chips

Steps:

  • Preheat oven to 350'.
  • Line 2 baking sheets with parchment paper; set aside.
  • In an extra large bowl mix all of the cereals, flax seed, nuts and chocolate chips; set aside.
  • In a large bowl, beat butter, sugars, and maple syrup at medium high speed with an electric mixer until light and fluffy.
  • Add eggs and vanilla, beating until combined.
  • In a medium bowl, combine flours, baking soda, and salt; sift once.
  • Add flour mixture, alternately with oil, 1 cup at a time, beginning and ending with flour mixture; beat at low speed, until smooth, after each addition.
  • Fold cookie batter into the bowl of cereal, seeds, nuts, and chocolate chips. Mix well.
  • Drop dough, by rounded tablespoon onto prepared baking sheets; gently pressing with hands.
  • Bake for 10 - 12 minutes, or until edges are lightly browned.
  • Let cool for 2 minutes on baking sheets.
  • Remove to wire racks to cool completely.

Nutrition Facts : Calories 118.8, Fat 7.9, SaturatedFat 2.4, Cholesterol 8.7, Sodium 53.7, Carbohydrate 11.6, Fiber 1.1, Sugar 7.2, Protein 1.7

CHOCOLATE-FILLED POPPY SEED COOKIES



Chocolate-Filled Poppy Seed Cookies image

While it's been around for years, this recipe remains enjoyable to this day. A co-worker prepared these at a cookie exchange a while back...they were the biggest hit of the party.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons poppy seeds
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, poppy seeds and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate.

Nutrition Facts : Calories 102 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SUNFLOWER SEED-CHOCOLATE CHIP COOKIES



Sunflower Seed-Chocolate Chip Cookies image

Enjoy these nutty drop cookies made with Betty Crocker® cookie mix - an easy-to-make distinctive treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 8

1/2 cup butter or margarine, softened
2 eggs
5 drops yellow food color, if desired
1 pouch (1 lb 1.5 oz) Betty Crocker™ walnut chocolate chip cookie mix
2 tablespoons ground flaxseed or flaxseed meal
1/2 cup roasted salted sunflower nuts
1/2 cup sliced almonds
1/2 cup shredded coconut

Steps:

  • Heat oven to 375°F. In medium bowl, mix butter, eggs and food color. Stir in cookie mix until soft dough forms. Stir in remaining ingredients.
  • On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 9 to 11 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 6 g, TransFat 0 g

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2008-09-24 In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired. Stir in chocolate chips. Drop balls of dough on a cookie sheet and bake for 11 to 13 minutes. Remove from cookie sheet and eat warm.
From thepioneerwoman.com


RIDICULOUSLY EASY CHOCOLATE CHIP COOKIES - INSPIRED TASTE
Here it is in three easy steps! In one bowl, whisk the dry ingredients together (flour, baking soda, and salt). In a second bowl, whisk the sugars, egg and egg yolk, vanilla extract, and the melted (or browned) butter together. Combine the two mixtures, and then add chocolate. I love adding big chips or chunks of chocolate.
From inspiredtaste.net


CHOCOLATE CHIP SUNFLOWER SEED BUTTER COOKIES - SUNNYSIDEUPS.ORG
2014-09-09 Instructions. In a medium mixing bowl, toss together Flour, Baking Soda, and Salt. In a large mixing bowl, using a hand-held mixer on medium speed, cream together room-temperature Butter, Brown Sugar, and Granulated Sugar until light in color and fluffy. Add Sunflower Seed Butter to the butter/sugar mixture, and beat well.
From sunnysideups.org


SECRET INGREDIENT CHOCOLATE CHIP COOKIES - ONCE UPON A CHEF
Process until finely ground. In a medium bowl, combine the ground oats with the flour, baking powder, baking soda and salt. Whisk to combine and set aside. In the bowl of an electric mixer, combine the butter, granulated sugar and brown sugar. Beat at medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla.
From onceuponachef.com


OATMEAL FLAX SEED COOKIES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SEEDED CHOCOLATE CHIP COOKIES RECIPE
Jul 31, 2015 - When I make chocolate-chip cookies, I always use a recipe from the pastry chef Sherry Yard, with whom I wrote two cookbooks, as my touchstone It doesn’t matter whether or not I’m adding ingredients like nuts and seeds, or using different types of flours I always use a quality dark chocolate (70 percent or higher), and … Pinterest. Today. Explore. When autocomplete …
From pinterest.com


SEEDED CHOCOLATE CHIP COOKIES | DESSERTIFICATION
2014-06-22 Seeded Chocolate Chip Cookies adapted from the New York Times. ¼ c plus 2 t sunflower seeds 2 heaping T pumpkin seeds 1 T chia seeds ½ c oats ½ c whole wheat flour ½ c all-purpose flour ½ t baking soda ½ t salt 1 stick unsalted butter, softened ¼ c sugar ½ c brown sugar 1 egg 1 t vanilla 1 c chocolate chips. Heat oven to 350 and line two large baking sheets …
From dessertification.wordpress.com


SEEDY POWER COOKIES - VEGAN, PALEO & GRAIN FREE- A VIRTUAL VEGAN
2016-11-01 Preheat oven to 300°F and line a large baking tray with parchment paper. Add the dates and banana to a food processor and process until a puree. Scrape out into a large mixing bowl, making sure you scrape the food processor clean. Add all of the other ingredients and stir well to combine.
From avirtualvegan.com


10 BEST FLAX SEED CHOCOLATE CHIP COOKIES RECIPES | YUMMLY
The Best Flax Seed Chocolate Chip Cookies Recipes on Yummly | Double Chocolate Chip Cookies, Bacon Chocolate Chip Cookies, Gluten-free Chocolate Chip Cookies
From yummly.com


CHOCOLATE CHIP WALNUT OATMEAL COOKIES | MISS MUSTARD SEED
2022-02-03 Instructions. Cream together white and brown sugar with softened butter. Add two eggs and vanilla extract and mix. Add in dry ingredients and mix until just combined - flour, salt, baking soda, and oats. Fold in walnuts and chocolate chips, if desired.
From missmustardseed.com


SEED AND CHOCOLATE CHIP COOKIES - ATTACHMENT MUMMY
300g chocolate chips. Method. 1. Preheat the oven to 160C. Grease and line two baking trays. 2. Cream the melted butter and sugar together until well blended. 3. Beat in the egg, egg yolk and vanilla a little at a time.
From attachmentmummy.com


CHOCOLATE CHIP, NUT & SEED OATMEAL COOKIES {GLUTEN-FREE}
2015-11-12 Instructions. Heat oven to 350 degrees and line a couple cookie sheets with silicone or parchment. Beat butter, nut butter, sugar and honey until smooth in a large bowl. Add egg and vanilla and mix until incorporated. To the mixture, add the oat flour, oatmeal, soda, baking powder and salt; stir just until all is mixed well before folding in ...
From anoregoncottage.com


SESAME CHOCOLATE CHIP COOKIES - A COZY KITCHEN
2018-08-24 Add the flour, baking powder, baking soda, salt, sesame seeds and black sesame seeds. Mix the dough just until no flour speckles appear. Add the chocolate chunks or chips and mix once more. Cover the bowl with plastic wrap or a clean kitchen towel and transfer to the fridge to chill for an hour or up to 2 days.
From acozykitchen.com


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