Valentine’s day inspired chocolate chip cookie dough shaped hearts dipped into chocolates. This edible skinny twist on cookie dough makes an ideal guilt free treat.

Each and every time we make cookie dough, we always find yourself eating half the batter before baking it. What’s never to love concerning the buttery, chocolate mixture. I swear cookie dough ought to be designed for eating not baking.

Luckly, A couple of years ago I learned steps to make edible cookie dough without needing eggs. It tastes exactly like regular cookie dough but is okay to consume. Don’t try to bake this cookie dough though because I can't make any promises that it'll bake well!

I’ve tweaked the initial recipe to create this cookie dough guilt free and easier around the waist line. I replaced the butter with coconut oil, swapped the all-purpose flour for whole wheat grains and used chocolates chips.

The mixture all fits in place in just a few momemts and may be shaped into balls or any shape you’d like but also for today, we shaped these into hearts to celebrate valentines day. 

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 20 hearts
Author Layla

  • 1/3 cup coconut oil or light butter melted
  • 1/3 cup light brown sugar
  • 1 cup whole wheat flour you can use all-purpose if you like
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cup dark mini chocolate chips divided

  1. In a big bowl, whisk the sugar and coconut oil (or butter) until creamy. Stir within the flour, salt, milk, vanilla extract and 1/2 cup chocolate chip. Mix with wooden spoon until dough is formed. When the dough is sticky put in a tablespoon more flour before dough is simple to utilize.
  2. Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and invest the freezer to chill for five minutes. Accomplish the parchment paper to lift the dough from your baking dish. Using heart-shaped cookie cutter (or any shape) and cut right out shapes. Put on a tray lined with parchment paper and go back to the freezer for another five minutes when you melt the chocolate.
  3. Heat 1 cup of chocolates chips within the microwave on medium-high for approximately 1 minute to begin with. Remove from your microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring among, before chocolate is totally melted and contains a smooth consistency.
  4. Utilizing a fork dip the truffles into melted chocolate (one at that time), slightly tap the fork contrary to the side from the bowl to trim the surplus chocolate and place the truffle back around the parchment paper.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel