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My grandaughter, Danica, loves to bake in Memere's kitchen. The following recipe is one of her very favorites so we whipped up a batch today to enjoy while we watched the snow storm outside.
Ingredients:
1+1/2 C Sugar
3/4 C Coconut oil, melted
2 T water
2 large eggs
2 t vanilla extract
1+1/3 C flour
3/4 C baking cocoa (unsweetened)
1/2 t baking powder
1/4 t salt
1/2 C chopped nuts (any kind)
1/2 C peanut butter chips
Directions:
- Preheat oven to 350 degrees.
- Spray a 13" X 9" baking pan.
- Combine sugar, oil, and water in a large mixing bowl.
- Stir in eggs & vanilla
- Combine dry ingredients and add to sugar mixture.
- Stir in nuts & chips.
- Spread batter into prepared baking dish.
- Bake for 18-25 minutes or until a wooden toothpick comes out of the center slightly sticky.
- Cool and cut 4X6 for 24 servings.
2-1/4 cups flour1/4 Cup Chia Seeds1 tsp. Baking Powder1 tsp. baking soda1/2 tsp. salt1 cup coconut oil 1 cup Creamy Peanut Butter2/3 cup each granulated splenda and packed brown sugar2 eggs1 tsp. vanilla2/3 Cup Chocolate Chips (Opt.)
- HEAT oven to 350°F.
- MIX first 5 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Sprinkle & Press chocolate chips over the top, if desired.
- Press Mixture into a greased 9X13" Casserole pan.
- BAKE 20 to 30 min. or until golden brown. Cool completely.
- Cut 4X6 to make 24 servings.
- 1/2 Cup Coconut Oil
- 1/2 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1 Egg
- 1 Teaspoon Vanilla
- 1&1/2 Cups Flour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 Cup Chocolate Chips
- Cream together oil & sugars.
- Add egg & vanilla -- beat well
- Stir in dry ingredients.
- Fold in chocolate chips -- batter will be thick.
- Drop by teaspoons onto a greased cookie sheet leaving about 1" between cookies.
- Bake @ 350° until edges have browned (about 15 minutes).
