Independence Day Wheatless Chocolate Chip Cookies

Posted on July 3, 2013. Filed under: Food Made Simple, Philosophy | Tags: , , , , , , , , |

Wheat-free CookiesWhatever you do, please don’t call it the 4th of July.  And please don’t go about celebrating it mindlessly!  Perhaps by calling it by its rightful name, Independence Day, a name which invokes the struggle and the purpose of our hard-won freedom, we will celebrate with awareness.  We struggled then for Independence from an unfair and distant government controlling us and in some ways we are facing a similar struggle with our current government which is out of touch with the citizens.  How can our leaders exclude themselves from laws they pass for us with a clear conscience?  How can they make careers of governing when our government is supposed to be of the people, people who serve as leaders and then return to normal life?  Our founding fathers were not fuddy-duddies from olden days who don’t understand modern life.  They were stunningly brilliant.  They had lived with unfair and tyrannical government and they set up our country with many safeguards to keep us free.  We must make sure these diligently planned guidelines aren’t allowed to erode and decay into the same kind of country they left.

For Independence Day, what could be more American than chocolate chip cookies?  Keeping with my new wheat-free living, I’ve adapted the standard recipe and wow!  These are amazing!  Don’t go worrying about the sugar and things like corn flour.  These are a treat.  Simple as that.  Remember:  small quantities of high quality…mmmm.

Wheatless Chocolate Chip Cookies

1/2 C. brown sugar

1/2 C. white sugar

1 C. pure farm lard/organic butter/melted coconut oil mix (or any one of the 3)

2 eggs

1 t. salt

1 t. baking soda

1 t. vanilla

2 C. mixed flours (I used 1/2 C. each:  coconut flour, oat flour, almond flour, 1/4 C. garbanzo bean flour, 1/4 C. millet flour, then after mixing and trying the first batch which spread out too much I added 1 C. oatmeal and 1 C. corn flour – perfect stiffness to the dough)

Nuts and chocolate chips – about 1 1/2 C. each or to your liking.  Today I used slivered almonds, but walnuts are nice too.

Mix everything together in the order listed because the oils go in nicely on top of sugars.  You don’t want the coconut oil seizing up on you even though it would probably melt in during baking.  After I made the adjustment with oatmeal and corn flour they were perfect.  Even the first batch, though thin and crispy are delicious!  Bake at 350° until brown, about 15 minutes.

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Garbanzo Bean Chocolate Chip Cookies!

Posted on March 12, 2013. Filed under: Food Made Simple | Tags: , , , , , , |

Food - Vegan Cookies 4

I’ve been plugging along with this vegan lifestyle for about a week now, lowering my risk of diseases and my level of inflammation to ease this perimenopause time for my body.  It’s not been too hard.  I did have baked cod and a pinot grigio on Friday night and a tiny bit of feta on my salad and 1 regular peanut butter cookie Sunday night.  Other than these instances my tiny bit of cream in my coffee each morning it’s been vegan all the way.  So, I know, the vegans are all laughing at me and the omnivores are thinking, “How did she possibly do it!?”  Let’s remember I’m not going to become overzealous nor flippant about trying.  I think I’m doing pretty well.  I must say I feel better.  I have more energy and I’m holding less water and my sinuses have been clearer.

I found this blog post http://thehealthyfoodblog.wordpress.com/2013/03/01/healthy-chocolate-chip-cookies-that-dont-taste-healthy/ about making chocolate chip cookies from chickpeas (garbanzo beans) of all things!  I have adapted the recipe to eliminate the cow’s milk, but this first time I have tried to do it pretty close to the original.  See my notes in parenthesis.  It was a fun experiment!

Healthy Chocolate Chip Cookies

Ingredients:

  • 2 cans of chick peas (well-rinsed)      (I used a big 29 oz. can)
  • 136g oats (1 and 1/3 generous      cups)
  • 300g pitted dates (my package only had 227 g)
  • 4 packs of stevia (natural sweetener)
  • ¾ t salt
  • 2 t baking powder
  • 3 T oil (coconut)
  • 136g chocolate chips (I used a full 12 oz. bag)
  • 240ml milk (a little shy of a C, I used rice milk)
  • 60ml unsweetened apple sauce (1/4 C)
  • ½ t baking soda
  • 1 T natural vanilla extract
  • I also added ½ C oat flour as the dough seemed too sticky wet and ¼ C turbinado sugar since I had used less dates.  They didn’t spread at all so I flattened them after about 5 minutes with a spatula.  At first I baked for only 20 minutes, but those are a bit undercooked in the middle, so I did go for the full 35.  Just used parchment, grease not necessary, but probably would have been if I’d have left the dough sticky.  Next time I’ll use more coconut oil and  skip the applesauce for a little richer flavor.  I’m not afraid of coconut oil!

Directions:

Preheat the oven to 180 degrees / Gas mark #4/ 350 degrees F. Grease and line your baking tray.

This recipe is simple, once you have weighed everything out, combine all the ingredients with the exception of the chocolate chips into your food processor and blend. You are looking for a smooth result, where the dates are unable to be seen and the mixture combines naturally. Once you have achieved this, add the chocolate chips in and take a teaspoon/ dessert spoon (depending on the size you want). Scoop the mixture with the spoon onto a baking tray and bake in the oven for 35-40 minutes and then leave to cool for 15 minutes.  (I used a medium-sized cookie scoop, much more convenient, see picture.)

Food - Vegan Cookies 1Food - Vegan Cookies 3Food - Vegan Cookies 2

Final assessment?  Not chocolate chip cookies like you’re used to, but pretty tasty considering how much fiber and healthy protein they contain without animal products.   You couldn’t taste the beans which I wondered about.  My husband liked them!   I will try again with some more adaptations and report back.

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