I was playing around in the kitchen, trying to make a healthier version of chocolate chip cookies for my son's lunchbox. Both my hubby and I really liked them...my son, not so much. I think he was hoping for a crunchy, Chips Ahoy!, type of cookie. My cookies are softer, denser and more of a 'natural style' cookie including ~ whole wheat pastry flour, almond meal, flax and honey. Yeah, not even in the same cookie ballpark... :)
Ya win some, and ya lose some, when you're playing around in the kitchen. Two out of three of us really like them, so I still consider this a win. :) No worries, it's just more for the adults! Here is the experimental cookie recipe I came up with...
Chocolate Carob Chip Cookies
makes approx. 20 cookies
- 1 cup whole wheat pastry flour
- 3/4 cup almond meal (or almond flour)
- 1/4 cup ground flax seed
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup honey
- 3 Tbsp water
- 1 egg
- 1 tsp vanilla extract
- 2/3 cup carob chips (or chocolate chips)
Preheat oven to 350 degrees.
Mix first 5 ingredients (flour-salt) in a bowl until thoroughly combined. In another bowl, combine next 4 ingredients (honey-vanilla) until thoroughly blended.
Combine almond mixture with wet mixture, when thoroughly combined then fold in carob chips. (or chocolate chips if you're using those instead)
Drop heaping teaspoons of dough, 1 inch apart, on parchment paper covered cookie sheet. Flatten cookies into circles about 1/3" to 1/2" inch thick. (the cookies don't spread)
Bake 11-13 minutes, or until set. Cool on cookie sheet for 2 minutes, then move to cooling rack. They will firm up as they cool. Store in covered container.