Hey Guys! I’ve partnered with Immaculate Baking Company to share a fun and super easy twist on Halloween treats! Do you remember seeing chocolate chip cookies dressed up (mainly filled) with all types of candy around Halloween as a kid? Well, I’ve found a way to do the same that is guilt-free and actually DELICIOUS!
To keep it real, I only trust a handful of baking mixes. I also am not always about that “bake from scratch with 50 million ingredients” life so it helps to have a mix or two on hand for convenience. Immaculate Baking Company’s Chocolate Chip Cookie Mix is gluten-free, non-gmo, organic, all natural, and made with no preservatives or bleached flour. Just REAL, whole food ingredients! I grabbed a box at my local Fairway Market and got straight to baking! If you don’t have a dairy allergy you’re in luck! Immaculate Baking Company has a TON of refrigerated dough options for pie crusts, cinnamon rolls, and of course cookies!
It literally took me less than 20 minutes to prep and bake these babies! Since I don’t use eggs in any of my desserts, I subbed the 1 egg required with flaxseed meal egg replacer. All you need is 1 tablespoon of organic flaxseed meal and 3 tablespoons of filtered water. Let is stand for 5 minutes and you’re good to go! I used dairy free butter as well.
It still baffles me as to how easy, quick and convenient this cookie mix is! I decided to add some plant-based dark chocolate quinoa crisps into the mix (think m&m’s but non-gmo). Next, I topped of with plant-based peanut butter cookie dough icing. WHOA! I wasn’t ready for how yummy these treats turned out. Crispy, soft, chewy and packed with chocolate. Game changer for sure!
Thanks for reading!
Healthy Hair To Toe <3