Attention Readers… We Want You!

at home, healthy living, kids, kosher drink recipes

Attention Readers… We Want You!

No Comments 15 April 2010

Attention Readers… We want you!

As you know, The Jewish Hostess, is a brand new site, started by three Jewish women like yourselves looking to create a place online to share our creativity, war stories, tips and everything else that goes along with being a Jewish Hostess!! We are looking for writers from all walks of life. Have a family recipe that needs to be shared? Are you crafty? Great ideas for Shabbat lunches? Want to talk about keeping a kosher kitchen? Nutrition? Motherhood? Fitness?

We want your stories, your tips and your voice!

contact  info@thejewishhostess.com

Ultimate Healthy Double Chocolate Cookies

kosher dessert recipes, kosher recipes

Ultimate Healthy Double Chocolate Cookies

No Comments 15 April 2010

Have you been eating twice as much chocolate now that studies have shown conclusively that this miraculous bean is actually good for you? It’s certainly more appealing than gulping down a $7 wheatgrass shot with the rest of the aerobics squad at the health-food store. Here, then, is BabyCakes NYC’s ode to cocoa: A tried-and-true chocolate-worshiping recipe with crunchy edges and a soft, chewy center that will put you in antioxidant overdrive. Bonus tip: You can add minced fresh mint to the dough, its delicious!

Makes 36 cookies

Ingredients

1 cup coconut oil

1¼ cups evaporated cane juice

¹/3 cup homemade applesauce or store‑bought unsweetened applesauce

½ cup unsweetened cocoa powder

1 teaspoon salt

2 tablespoons pure vanilla extract

1½ cups bob’s red mill gluten-free all-purpose baking flour vita

¼ cup flax meal

1 teaspoon baking soda

1½ teaspoons xanthan gum (Bob’s Red Mill brand)

1 cup vegan chocolate chips

 

Directions

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla.

In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.

Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread.

Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before cover­ing. Store the cookies in an airtight container at room tempera­ture for up to 3 days.

Recipe and above text Courtesy of BabyCakes nyc.

Check out BabyCakes Bakery for all of their delicious desserts. I especially love their vanilla cupcakes.

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