Chocolate Chip Cottage Cheese Cookie Dough Bites

 

Chocolate Chip Cottage Cheese Cookie Dough Bites

Cottage cheese protein cookie dough is the high-protein sweet snack you’ve been looking for! These cottage cheese cookie dough bites are safe to eat raw and taste just like the cookie dough pieces in ice cream.

• Author: Kaitlynn Fenley
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 30 pieces
• Category: snacks
• Method: mixing

ingredients

• 2 cups cottage cheese
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract
• 2 cups flour (gluten-free, see notes)*
• 2 Tablespoons peanut butter (unsalted, unsweetened)
• A pinch of salt to taste
• 1/2 cup vanilla protein powder (I use Naked Whey)*
• 1 cup dark chocolate chips

instructions

1. GF flour gives the best texture, but you can also use regular all-purpose flour. No matter what flour you use, if it comes from a grain, lightly cooking it first makes it safe to eat raw. (blanched almond flour and oat flour do not need to be cooked).
2. To cook flour: preheat your oven to 300° F. Spread your flour on a sheet pan and place it in the oven for 10-15 minutes. Take it out and let it cool completely.
3. In a blender or food processor blend together the cottage cheese, maple syrup and vanilla until smooth.
4. Transfer to a mixing bowl and stir in the flour, protein powder, and peanut butter. (If using gluten-containing flour, don’t over-mix)
5. Gently fold in the chocolate chips.
6. Scoop into one tablespoon balls and place in the freezer. Once frozen, store in an airtight container in the freezer.
7. Defrost for 10 minutes before eating & enjoy!

notes

• For the best texture, use gluten-free flour such as almond flour, oat flour, or GF all-purpose. Regular gluten-containing flour will work fine (I’ve used it multiple times to make this recipe). However, if you mix it too much, the gluten will develop, and that will come through in the texture.
• No matter what flour you use, if it comes from a grain, lightly cooking it first makes it safe to eat raw. (blanched almond flour and oat flour do not need to be cooked).
• Any protein powder will do, but vanilla whey protein that includes coconut sugar makes for the best flavor.
• 
  

https://cultured.guru/blog/chocolate-chip-cottage-cheese-cookie-dough-bites

Dark Chocolate Peanut Butter Cookie

 

Copycat Levain Bakery Chocolate Peanut Butter Chip Cookies

4.91 from 33 votes

Thick, rich, and chewy, these chocolate peanut butter chip cookies will have you thinking you’re sitting on West 74th Street at the popular New York City bakery.
INGREDIENTS

 

• Ingredients
• 1 1/2 cup (180 g) all-purpose flour
• 2/3 cup (76.6 g) cake flour
• 3/4 cup (88.5 g) dark cocoa powder (I use Extra Brute Cacao Powder – Hershey's Special Dark Cocoa Powder is a good alternative)
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (6 g) kosher salt
• 1/2 teaspoon (2 g) baking soda
• 14 tablespoons (197.75 g) unsalted butter, cold and cut into cubes
• 1 cup (220 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 1 bag 10 oz., plus ⅓ cup Reese’s Peanut Butter baking chips*

INSTRUCTIONS

 

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.



• Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
• Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
• Stir in the peanut butter chips.
• Measure 5.75 oz. of cookie dough and shape into balls. Place 4 cookie dough balls on the baking sheet and bake for 11 minutes. 
• Let the cookies cool for about 10 minutes and then serve while still warm. To eat later, heat a cookie in the microwave for about 15-20 seconds. 
• *Please don’t use any other brand but Reese’s! I’ve tried every peanut butter baking chip out there and these are simply the best. They make a huge difference to the flavor of the cookie and any other peanut butter chip just wouldn’t be the same.
• **This is about a bag and a half.

https://cakebycourtney.com/copycat-levain-bakery-chocolate-peanut-butter-chip-cookies/#wprm-recipe-container-94

Baci di Dama Cookies

Baci di Dama Ingredients

PLEASE NOTE:

1. This Baci di Dama recipe is made with chopped almonds, which is the most popular version in Italy today. This does not exclude that you can use chopped hazelnuts as well. The recipe does not change.
2. You can even use almond flour (or hazelnut flour) instead of chopped almonds/hazelnuts. Beware, however, that you are going to lose the roasted almond/hazelnut aroma, typical of these Italian cookies.

• 150 g (1 1/2 cups) of “00” flour
• 150 g (1 1/2 cup ) of granulated sugar
• 150 g (1/2 cup) of unsalted cold butter
• 150 g (5,3 oz) of whole almonds (alternatively whole hazelnuts)
• 100 g (3,5 oz) of dark chocolate for the filling

---

Kitchen Tools and Equipment

To make Italian Baci di Dama cookies we opted for an electric stand mixer which is really a great help to make the best lady kisses recipe. We recommend KitchenAid, but there are other really great brands.

You need an electric food processor for this recipe to grind the almonds.

You have to toast the almonds in the oven and then bake the cookies, well spaced apart. So we recommend that you use a baking sheet.

Finally, you’ll melt the dark chocolate in a double boiler.

Directions

Step 1) – Arrange the almonds on a baking sheet covered with parchment paper. Toast them at 180° C (350 F) for about 10 minutes.

Be careful, they should not toast so much that they become brown, but only lightly golden, otherwise they turn out bitter. Let them cool completely.

Step 2) – Now transfer the almonds, along with half the granulated sugar, to a bowl.

Grind them at full speed but in pulses, to prevent the almonds from releasing too much oil. You should get a fine, homogeneous flour.

Step 3) – Transfer the chopped almonds to the bowl of your standing mixer. Then add the flour, cold cubed butter and the remaining sugar.

Insert the K-hook and knead the mixture at low speed until the dough is smooth.

Step 4) – Form a loaf and cover in plastic wrap. Place it in the refrigerator for at least 2 hours. After this time, remove the dough from the refrigerator and, with your hands, form small balls about 1 cm in diameter (about 1/2 inch).

It’s essential that the balls are ALL THE SAME SIZE and small. About 4 g in weight each (0.14 oz). The balls should be round and not squashed, otherwise they will flatten a lot during baking.

Place the balls on a baking sheet lined with baking paper about 2 cm (about 1 inch) apart.

Step 5) – Bake the cookies in a preheated oven at 170° C (338 F) for 15 minutes. At the end, the cookies should be just golden and clear, but not browned.

Remove from the oven and allow to cool completely. DO NOT TOUCH THEM at this step because thy are still soft. They will solidify as they cool.

Prepare the Chocolate Filling

Step 6) – Meanwhile, melt the dark chocolate in a double boiler. Let it cool a little so that it’s not too liquid but firm enough.

Step 7) – With a teaspoon, scoop out a small amount of chocolate and lay it on top of a cookie, on the flat side. Now stack another cookie on top and let the chocolate solidify, which serve as a “glue” between the two cookies.

Your Italian Baci di Dama cookies are ready! Enjoy with a cup of tea or coffee, they are a sweet treat for any time of the day. 

https://www.recipesfromitaly.com/baci-di-dama-cookies/

Amaretti Cookies

Amaretti Cookies

A chewy Italian cookie made with simple ingredients that you probably already have at home.

CourseDessert

CuisineItalian

DietGluten Free

Prep Time20 minutes

Cook Time20 minutes

Total Time40 minutes

Servings32 cookies

Calories134kcal

AuthorDina

Ingredients

• 5 eggs whites
• Pinch salt
• 4 1/2-5 cups almond flour (depending on size of eggs) I find that 5 cups works best
• 1 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1-2 tsp almond extract (I prefer 2 tsp)
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Instructions

• separate 5 egg whites into a bowl then add a pinch of salt.
• using an electric mixer beat the egg whites until stiff peaks form.
• Set that aside and sift 5 cups of almond flour with 1 1/2 cups of granulated sugar into a bowl.
• Add about 1/3 of the almond flour mixture into the egg whites and fold it in gently with a spatula.
• Now go ahead and add 1/2 tsp vanilla extract and 2 tsps of almond extract. Then quickly fold it in.
• Add the second third of the almond flour mixture to the egg whites and gently fold it in again.
• Sift in the remaining third of the almond flour mixture and fold it in one last time. at this point, the cookie dough should have a thick paste like texture.
• Scoop out mounds of the cookie dough and place them into a plate of granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball.
• Drop the ball into a bowl of powdered sugar and evenly coat it.
• 10. Place the cookies onto a baking sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees Fahrenheit for 20-25 minutes.

 https://simplyhomecooked.com/wprm_print/11557