I wasn’t always good in the kitchen, especially when it came to baking, did you know that?
I always loved dessert (especially chocolate chip cookies fresh from the oven) and really enjoyed the concept of baking my own but that concept took a long time to reach quality results.
I made huge messes, combined ingredients that had no business being thrown together and resorted to boxed mixes to save everyone from disaster (yet I still managed major disasters even with those mixes because I hated following directions — and still do).
At some point I got a little better at the baking thing. I actually think that my skills developed rapidly when I had my own kitchen and became in charge of my own mess.
I was responsible for cleaning up my baking disasters which meant I was much more mindful of what the heck I was doing.
Although there was a little mishap with the waffle maker from my wedding registry. It wasn’t my fault, I swear, but I recall lots of chocolate waffle batter oozing from the silly machine all over the kitchen counters and floor. The next thing I knew my ex-husband removed the waffle maker from my possession, discarding it in our garbage can outside which was due to be picked up any minute. My luck it was sanitation day.
I really do think that I learned from all of my past baking experiences, what worked together and what I should never try again.
While I never had the Easy Bake Oven (I will never let my parents live that one down) I have figured out how to whip things up really fast and easy with minimal mess.
Last week I decided to remake last year’s lightened up chocolate chip cookies which was adapted from The Happy Herbivore’s Light And Lean Cookbook.
This time around (because I can rarely bake the same way twice) I baked the dough in my mini muffin pan rather than do the traditional drop on the cookie sheet method of making cookies which created these cute little chocolate chip cookie bites!
I used two types of chocolate chips – dark chocolate and milk chocolate — but you can use nondairy chocolate chips if you prefer to keep the recipe vegan.
I also made another batch with peanut butter which I highly recommend!
Either way that you make these chocolate chip cookie bites, they are super easy and chocolately without being over-packed with ingredients.
There is no butter, egg or oil and the sugar involved is minimal. They are not overly sweet but give you that chewy cookie feeling with big bites of chocolate flavor.
- ⅓ cup unsweetened/natural applesauce (I used Trader Joe's Organic Unsweetened)
- ½ cup coconut sugar (or light brown sugar)
- ¼ cup milk of choice (I used organic skim milk but you can nondairy)
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp. vanilla extract
- 1 tbsp. cornstarch
- 1 tsp. cinnamon
- pinch of sea salt
- ½ cup (or more!) chocolate chips of choice (I used dark and milk - you can use nondairy chocolate chips)
- ⅓ cup peanut butter (optional but recommended)
- Preheat oven to 325 degrees and lightly grease your mini muffin pan.
- Combine sugar, applesauce, vanilla and milk in a bowl.
- In a separate bowl, combine flour, baking powder, cornstarch, salt and cinnamon.
- Add dry mixture to wet mixture and mix well.
- If using peanut butter, add to the bowl and mix.
- Fold in chocolate chips.
- Fill mini muffin cups a little over half way with dough and bake about 12 minutes (or until they are lightly brown/springy to the touch).
- Cool for a minute or two before transferring to a wire rack.
Did you have an Easy Bake Oven?
Favorite kitchen gadget that you received as a gift/registry? I used to have a fondue set but I don’t know what happened to it!
Are you more creative when it comes to baking goodies or cooking meals?