Slow Cooker Chocolate Chip Cookies

Did you know you can make cookies in your slow cooker? Seriously guys. This fun fact blows my mind and makes my slow cooker that much more of a prized possession in my kitchen collection. Since everyone loves a good cookie, I couldn’t help but share this delicious recipe from Kathy Hester’s newest book, Vegan Slow Cooking for Two or Just for You.

And may I just say that if you win our college dorm slow cooker giveaway, this should be the very first recipe you try. 😉

Also, Kathy is going to be answering questions and talking about cookies, stews, soups, and slow cookers today during our #spoonchat. Join the conversation at 1 PM EST on Twitter. See you there!


Slow Cooker Chocolate Chip Cookies for Two (with tons of variations)
Excerpted from Vegan Slow Cooking for Two or Just for You by Kathy Hester. Photography by Kate Lewis.

SOY-FREE
GLUTEN-FREE OPTION*
OIL-FREE OPTION**

No matter how many people you’re feeding, eventually you’ll want a sweet treat. This recipe makes a warm, ooey gooey cookie for two. Use your favorite nuts or extracts to change it up. You could make variations on this recipe to have a different cookie every night!

FOR THE DRY INGREDIENTS:
½ cup (60 g) whole-wheat pastry flour (*use gluten-free baking mix)
1 tablespoon (15 g) brown sugar
⅛ teaspoon baking soda
Pinch salt

FOR THE WET INGREDIENTS:
¼ cup (60 ml) unsweetened nondairy milk
1 teaspoon ground flaxseeds mixed with 2 teaspoons (10 ml) warm water
1 teaspoon olive oil (**substitute applesauce or pumpkin purée)
¼ teaspoon extract (vanilla, orange, lemon, mint, lavender, etc.)

EXTRAS:
¼ cup (44 g) vegan chocolate chips or
¼ cup (44 g) vegan chocolate chips and ¼ cup (30 g) chopped nuts or
½ cup (60 g) chopped nuts

Spray the crock with oil or **line with parchment paper to make the recipe oil-free.

Mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet to the dry and mix until combined. Add in the extras of your choice.

Pour the mixture into the slow cooker and spread evenly on the bottom. Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation.

Cook on high for 45 to 60 minutes or until the middle springs back when touched.

YIELD: 2 servings

PER SERVING (USING ¼ CUP [44 G] CHOCOLATE CHIPS AND ¼ CUP [30 G]NUTS): 470.4 calories; 29.3 g total fat; 3.8 g saturated fat; 5.5 g protein; 49.5 g carbohydrate; 8.5 g dietary fiber; 0 mg cholesterol

PREP TIME: 15 minutes
COOKING TIME: 45 to 60 minutes

RECIPE VARIATION
Try one of these combinations:
• Vanilla extract, walnuts, and vegan chocolate chips
• Lemon extract and almonds with or without vegan chocolate chips
• Mint extract and vegan chocolate chips
• Lavender extract and vegan chocolate chip

If you have a small family or are looking for better-portioned vegan meals (that don’t force you to eat chili for a week straight!), Vegan Slow Cooking for Two or Just for You is the perfect resource for you. Featuring recipes geared specifically for use with a 1.5- to 2-quart slow cooker, you’ll find endless meal ideas that you can make with minimal effort and maximum taste.

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Just prep a few items the night before or morning of, and come home to a hot meal—or side, or dessert—the moment you walk in the door!

The little slow cooker is so easy to use that it makes cooking everyday a snap, so you can have a healthy variety of foods at a fraction of the cost of eating out. Inside, you’ll find a whole new world of food to fall in love with, from breakfast-y Pumpkin Polenta to comforting White Bean Quinoa Gumbo to luscious Blueberry Lemon Cake. You’ll be amazed at what your little slow cooker can do!