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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Preheat oven 350 degrees F. Line 2 cookie sheets with parchment paper. In a medium bowl, mix together the oats, flour, baking soda, coconut, cinnamon and chips. In a small bowl, whisk together yogurt, agave nectar, applesauce, and vanilla extract. Make a well in the center of the dry mixture and pour in the wet mixture. Fold in just until mixed, do not over mix. Take a small 1-inch ice cream scoop or a teaspoon and drop the balls on a cookie sheet about 1-inch apart. Flatten the balls with the back of a fork. Bake for 10 minutes or till the tops are lightly brown. Remove from oven and let cool for 1 minute and transfer to cooling rack. Makes 20 cookies.