Oil-free chips are one of my favourite foods right now since we have an oven. They make the perfect lunch, dinner, and even fourth meal 😅 so we try to keep potatoes on hand for those late-night cravings.
Baking chips is easy. 😉 I have a new how-to video on my YouTube channel showing you how we do it: https://youtu.be/cIbQfPl-lrE
gloriously dense yet light and fluffy chocolate cake
fun fact: when making this recipe i debated or not whether to add extra fat such as oil or butter and ultimately i decided to; however, i forgot to add the oil and remembered when i put it in the oven said oh well and it actually turned out to be really moist and delicious :) the power of bananas
another extra fun fact: also i didn’t wanna spend money so i took 2 bananas from the cafeteria to make this cake
bonus: i didnt have parchment paper so taking this cake out took about 30 minutes :)
bonus #2: i dont have cooking utensils so i am currently using a rice cooker as my mixing bowl and a fork as my whisk #college
INGREDIENTS 8 tablespoons of salted butter ½ cup white sugar ¼ cup packed light brown sugar 1 teaspoon vanilla 1 egg 1½ cups all purpose flour (more as needed - see video) ½ teaspoon baking soda ¼ teaspoon salt ¾ cup chocolate chips (I use a combination of chocolate chips and chocolate chunks INSTRUCTIONS Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot - but it should be almost entirely in liquid form. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands. Roll the dough into 12 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them
Low fat banana choc chip loaf! 🍌
Before and after.
4 ripe bananas,
2 cups of plain flour,
Dairy free choc chips (150g),
½ cup of sugar,
Tsp bicarbonate of soda,
1/3 cup of dairy free milk,
Mix all dry ingredients then add the wet and fold in the choc chips. Pour into a tray lines with grease proof paper and bake at 180C for 1 hour. Save some choc chips to sprinkle on top before putting in the oven.
Vegan low fat chocolate chip cookies with strawberries.
Ingredients for cookies-
¾ cup of flour,
3 tbsp of sugar,
¼ tsp baking soda,
Pinch of salt,
½ tsp of vanilla,
1 tbsp vegetable or melted coconut oil,
Enough non dairy milk to bring the mixture together. Add it bit by bit.
Add as many chocolate chips as you want at the end and bring the mixture all together.
Add all ingredients together in a bowl, dry first then wet.
Mix well then roll into balls and cook in a oven at 190C for 10 minutes then leave to cool.
The cookies won’t brown but will continue to cook while cooling.
They should be soft not crumbly once done.