Double Chocolate Oat Cookies

Notes:

For this recipe we used our 10 inch Versa Skillet to bake a total of 8 Cookies. We recommend oiling the pan before scooping in the cookie batter. Also, make sure there is some space between each cookie to give them enough room to expand while baking!  

Recipe:

*Recipe credit is given to Amy's Healthy Baking

Link to her full recipe post is HERE

 

 

 

 

 

 

 

 

 

 

Amy is a California girl who turned her baking hobby into a full-time job. Now, through Amy's Healthy Baking, she teaches beginner (and advanced!) bakers how to make healthy + yummy treats!

Here is a link to her website for more recipes and goodies:  

https://amyshealthybaking.com/

 

 

 

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Vegan Chocolate

Ingredients:

  • 1 1/4 cup finely chopped cocoa butter
  • 2 Tbsp coconut oil
  • 1 cup cacao or unsweetened cocoa powder (sifted // I prefer using half cocoa, half cacao for flavor)
  • 2 Tbsp maple syrup (more for sweeter results)
  • 1 healthy pinch sea salt (optional)
  • 1/2 tsp vanilla extract (optional )
  • 3 Tbsp cacao nibs

Instructions:

  1. Add 2 inches of water to a Xtrema Double Boiler and bring to a rolling simmer over medium heat. Then reduce heat to low.
  2. To the double boiler, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes.
  3. Once melted, carefully remove bowl from heat (turn off stovetop), add the cacao or cocoa powder to a fine mesh strainer (like this one), and sift it over the melted cocoa butter (to avoid clumps). Use a whisk or wooden spoon to mix until fluid and thoroughly combined.
  4. Add maple syrup and stir once more. At this time, you can also add the (optional) salt and vanilla .
  5. Taste and adjust flavor as needed. I added additional maple syrup to sweeten it up. Add more vanilla to enhance the chocolate flavor and add depth of flavor, salt for saltiness, or more cacao/cocoa powder for intense chocolate flavor.
  6. Pour your chocolate into molds of choice. At this point, sprinkle on your cacao nibs. I also sprinkle on a pinch more salt.
  7. Carefully transfer to freezer. Remove from molds once the chocolate is set - about 1 hour.
  8. Store covered in the refrigerator for several weeks or in the freezer for even longer. Let come to almost room temperature before enjoying, as it's creamier and the flavors are more pronounced when it's warm.

 

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Protein-Packed Chocolate Pancakes

Ingredients:

  • 4 large eggs
  • 2 ripe bananas
  • 3/4 cup rolled oats, uncooked
  • 1/4 cup chocolate protein powder
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1 tbsp coconut oil, for cooking
  • raspberries, for garnish
  • pure maple syrup, for serving
Directions:

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