CHOCOLATE CHIP GRANOLA BITES RECIPE BY TASTY
Here's what you need: old fashion oat, nut butter, chocolate chips, honey, vanilla extract, cinnamon
Provided by Betsy Carter
Categories Snacks
Yield 12 bites
Number Of Ingredients 6
Steps:
- Mix together oats, cinnamon, vanilla extract, nut butter, honey, and chocolate chips in a medium bowl until well-incorporated.
- Cover with plastic wrap and chill in the refrigerator for an hour.
- Roll into balls the size of a ping pong ball.
- Refrigerate in tightly sealed container for up to one week.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
BANANA CHOCOLATE CHIP ENERGY BITES RECIPE BY TASTY
Here's what you need: dry oat, almond butter, honey, banana, chocolate chips
Provided by Ash Trenkle
Categories Snacks
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix oats, almond butter and honey in a large bowl.
- Mash the banana, then add it into the bowl of oats.
- Add chocolate chips. Mix.
- Place bowl in the refrigerator for 60-90 minutes, or until the mixture has solidified.
- Mold mixture into bite-sized balls.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 18 grams, Fiber 7 grams, Protein 9 grams, Sugar 35 grams
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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
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