Crisp Oatmeal Chocolate Chip Cookie Bites

These little bite-sized Crisp Oatmeal Chocolate Chip Cookie Bites are seriously going to punch self-restraint in the face.

That’s the problem with bite-sized cookies: you eat, and you eat, and you eat, then pretty soon your belly starts to resemble a round cookie itself.

By then it’s too late. Yup, too late for any regrets, so you might as well take a swig of coffee (or milk) and have a few more.  And that’s how it went in my home this past weekend—cookies and plumbers.

Yup, plumbers. I had to feed them since I had them out on a Sunday morning to dry out the garage and upstairs. Apparently, some flap on a pipe broke and a half hour later the garage gave way to a hot, humid, water logged floor—the only thing water damaged thus far—lots of my wood boards that I store in the garage for shooting. Wah!!

The good news – I get to buy  more. The bad news – I have to buy more. So until the garage is dried out, the pictures are going to be spare around here. Thankfully all this “spareness” will subside by the end of the week.


Crisp Oatmeal Chocolate Chip Cookie Bites

YIELD: Makes about 10 dozen tiny, bite-sized cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup old-fashed rolled oats
• 1/2 cup pecans, toasted finely chopped
• 5 ounces mini chocolate chip cookies
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 tablespoon corn-syrup
• 1 large egg
• 2 teaspoon vanilla extract

 See Full Recipe please visit :     Crisp Oatmeal Chocolate Chip Cookie Bites


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Dark Chocoalte-Caramel Cookie Bar

Today I’m super pumped to have a guest post from cookbook author, Josh, of Slim Palate, who many of you are familiar with, and for those of you who are not, make sure you head over to his awesome blog for good eats.

But of course not before you take in this grain-free, gluten free Dark Chocoalte-Caramel Cookie Bar—think of this as the healthy version of a Twix Bar. Sure I do a fair share of indulgent treats around, but indulgent treats that are Paleo and/or gluten-free friendly is always something I love working into my rotation of baked goods.

This is all possible with the power of science, and by science I mean simply subbing honey and coconut sugar in place of the regular sugar and corn syrup.  You can always use sugar and corn syrup if you’d rather but I think that might take away some of the magic behind this recipe. The idea that healthier foods/ingredients don’t taste good is a fallacy and I’m here to eliminate that thought.

Then again, it’s still a treat that still has lots of sugar in it. Which is probably why it tastes amazing. Oh it also has like a ton of butter in it so, yeah. I have no regrets.

Sugar fiends and health nuts unite, enjoy the crumbly, buttery, ooey gooey candy that are my Dark Chocolate-Caramel Cookie Bars. You won’t regret it.



 Dark Chocoalte-Caramel Cookie Bar Recipe

YIELD: Serves 6

Ingredients:

Shortbread Base:

• 2 cups almond flour
• 1 cup tapioca flour
• 1 cup softened butter plus extra for greasing
• 2/3 cup coconut sugar
• 1/2 teaspoon salt

Caramel Middle:

• 3/4 cup coconut sugar
• 1/2 cup honey
• 3 tablespoon butter or ghee
• 3/4 cup heavy cream or coconut milk
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Chocolate top:

• 10 1/2 ounces dark chocolate, roughly chopped (anywhere around 70%)

Tips: When using your candy thermometer, make sure that it is only in the liquid and not touching the bottom of your pot.

 See Full Recipe please visit :    Dark Chocoalte-Caramel Cookie Bar