Chocolate Chip Muesli Cookies Recipes

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VEGAN CHOCOLATE CHIP MUESLI COOKIES!!!

Here's a New Twist on the Classic Recipe. I found the Non-Vegan Version of this recipe while looking for healthy breakfast cereal when I stumbled upon Bob's Red Mill Old Country Style Muesli and their recipe was on the side, but it included eggs, so I modified it a little and here you go, a healthy version of a childhood classic that tastes better than the orginal (in my opinion, try it for yourself!)

Provided by VeganGrbicGirl

Categories     Dessert

Time 22m

Yield 30 Cookies, 30 serving(s)

Number Of Ingredients 9



Vegan Chocolate Chip Muesli Cookies!!! image

Steps:

  • Heat Oven to 375.
  • Put all ingredients except the chocolate chips in a large bowl.
  • Mix until well mixed.
  • Add in the Chocolate Chips and mix until evenly distributed.
  • Use a Tablespoon (measuring spoon) and scoop out TBSP size portions and put onto an ungreased, non-stick cookie sheet (lightly greased if not non-stick).
  • Use a spoon and flatten into cookie shape (just a little).
  • Bake for 10-12 Minutes.
  • Take out of oven and let them cool on the cookie sheet until completely cooled (about 20 minutes).
  • ENJOY.

Nutrition Facts : Calories 45.5, Fat 0.2, Sodium 31.8, Carbohydrate 10.9, Fiber 0.6, Sugar 6.2, Protein 0.7

1 cup muesli (Bob's Red Mill is the best kind)
3/4 cup whole wheat flour
2/3 cup applesauce
3/4 cup brown sugar
3/4 cup semisweet vegan chocolate chips (Make sure to look at ingredients labels, FYI-Ghirardelli's semi-sweet chocolate chips are Vegan)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 tablespoon egg substitute, powder (Bob's Red Mill is the best kind)
3 tablespoons water

DARK CHOCOLATE CHIP COOKIES

These are the ultimate chocolate cookies. Yes, it's a bold claim, but with dark chocolate mixed in at three different steps-we'll stand behind it. First, bittersweet chocolate chips (60 percent cacao-the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey's™ Special Dark™ cocoa powder-100 percent cacao-gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that's not enough to satisfy your chocolate craving, nothing will be!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 50

Number Of Ingredients 9



Dark Chocolate Chip Cookies image

Steps:

  • Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
  • In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
  • Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
  • Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g, TransFat 0 g

1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup Hershey's™ Special Dark™ cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
2 1/2 cups 60% cacao bittersweet dark chocolate chips (from two 10-oz bags)
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

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