Wednesday, October 17, 2012

Sweet Treat

I had chocolate chips.

And that was about it.

Is it possible to come up with an off-the-cuff chocolate chip cookie with the random ingredients hanging out in my kitchen?


These aren't "paleo", though they use paleo ingredients. They aren't good for you, they aren't bad for you, they're just cookies.

Don't ask for substitutions, 'cause I won't give you any. You'll just have to work with what is in your own kitchen.

But these are bomb.

Also, I used the rarely used 1/3 measuring cup. Booya.

1 1/3 cup Almond Flour/Ground Blanched Almonds
2 tbs Coconut Flour
1/2 tsp Baking Soda
2 tbs Brown Sugar
a small 1/2 tsp Cinnamon
2 Eggs
1/3 cup Agave Nectar
1 tsp Vanilla Extract
Chocolate Chips

Step 1: Preheat oven to 350 degrees.

Step 2: In a medium bowl, combine almond flour, coconut flour, baking soda. brown sugar and cinnamon.

Step 3: In a smaller bowl, combine eggs, agave and vanilla.

Step 4: Add liquid mixture to dry mixture until combined. Add preferred amount of chocolate chips.

Step 5: Spoon the cookie dough, which will be on the liquidy side, onto a lined baking sheet (I used foil because I was out of parchment paper. An unlined cookie sheet worked as well.) and bake for 10 minutes, or until the edges are beginning to brown.

Step 6: Let cool, cookies will darken as they cool off, and then eat approximately 3-5 before anyone else knows you made cookies.

No comments:

Post a Comment

I love your feedback! Leave a comment and let me know what you think, and feel free to send me an email any time.