Saturday, January 21, 2012

Choc-Oat Chip Cookie Dough in a Chocolate Cup...with Agave Nectar

Whew...that was a mouthful of a name. These cute little cups are just full of happiness, joy, and chocolatey goodness. Sometimes I like to get a little wild and try some new recipes with agave nectar. This, my friends, is one of those times. I thought I would up the not as bad for you quotient by using some oats in the dough. This recipe isn't completely mine though, although I wish it was. These are cute for a small dessert that doesn't need to be baked and overall doesn't take to long to make. 

I used a silicone pan to make them because then they're pretty easy to pop out and lay out on platters. I actually decreased the amount of agave nectar more than the original recipe called for because I didn't want them to be too sweet. The dough by itself needs a little something, but do you know what that is? Chocolate. Yes, chocolate. Which is why they're in the handy edible cups that make them wonderful. The chocolate adds the little bit more sweetness that they need. 

If you were feeling wild you could always add some chopped pecans or walnuts but I'm a pretty big fan of them like this. My original intention was to completely enclose them in chocolate like a chocolate would would buy in the store but then I thought they looked pretty cute and a drizzle might be the perfect decoration for them. Then, they use a little less chocolate but have just as much flavor. 

Choc-Oat Chip Cookie Dough in a Chocolate Cup
Makes about 18

- 3 tablespoons butter, softened
- ¼ cup agave nectar
- 1 ½ teaspoons vanilla extract
- ½ cup whole wheat flour
- ¼ cup + 2 tablespoons oats (*or oat flour)
- ¼ teaspoon sea salt
- ½ cup chocolate chips

- 1 cup chocolate chips

1. In a food processor blend together the oats and whole wheat flour until smooth and fluffy, set aside.
2. In a mixer using a paddle whip the butter until fluffy, add agave nectar, mix until completely blended. Add vanilla extract.
3. Add flour and oat mixture (or both flours) and sea salt. Mix until blended.
4. Add ½ cup chocolate chips, mix until blended. Set aside or place in refirgerator.
5. Melt 1 cup chocolate chips in the microwave in 20 second intervals, stirring between each.
6. Using a small spatula or pastry brush, brush the melted chocolate on the inside of the silicone pan cups or mini muffin cups in a mini muffin pan until all sides are lightly covered. Reserve 1-2 tablespoons of the chocolate for drizzling, if desired.
7. Place in refrigerator about 15 minutes or until set. Remove from Refrigerator and put about 2 teaspoons of cookie dough mixture into each cup or until slightly heaping.
8.  Place remaining melted chocolate into a parchment bag or a zip-top bag and cut off the tip. Drizzle melted chocolate over the top of the cups full of cookie dough, if desired. Refrigerate for at least 45 minutes before serving. Store in refrigerator.

*If using oat flour omit step 1. 

Printable recipe

Adapted from Sugar, Spice, and More Things Nice

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