Healthier Eats: Chocolate Chip Cookies

We are all trying to help out a little with regard to dietary restraint, right?  But hey, I like a cookie now and then.  So as a compromise, I adapted this recipe from egglesscooking.com.  These are not eggless - there was one adaptation.  I didn't use wheat. I wanted to experiment with other natural grains and these were the result.  The texture is a little different, a little more "grainy" but the flavor is delicious, and healthier than the usual variety.

Oat & Brown Rice Flour Chocolate Chip Cookies

 

Prep time: 15 Mins     Cook time: 10 Mins

Yields: Approximately 30 cookies

 

Dry Ingredients:

• 1 and 1/4 cups Oat Flour
• 1 and 1/4 cups Brown Rice Flour
• 1 teaspoon Baking Soda
• 1 1/4 cups Brown Sugar (I used Spelda Brown Sugar Blend)
• 1/2 cup Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 1/2 cup chopped nuts (optional) 
• 1/4 teaspoon sea salt

Wet Ingredients:

• 2/3 cup Canola Oil
• 1 teaspoon Vanilla Extract
• 1 large egg
  

Assemble!

1. Preheat the oven to 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheet (I use a Silpat silicone sheet on a half sheet pan myself);
2. Beat the egg;
3. In a large bowl combine the dry and wet ingredients and mix well;
4. Drop by tablespoonfuls onto the prepared baking sheets and bake for 10-13 minutes or until lightly browned.
5. Allow to cool for 10 minutes on the sheet before removing to a cooling rack (this is why I use two sheet pans at a time).

Sunday Baker: Chipotle Peanutbutter Chocolate Chip Cookies

Chipolte Peanut-Peanut butter Chocolate Chip Cookies

I love spicy food. I love chocolate chips. I love peanuts (in any form) so much I added them twice.  So these easy, delicious cookies are a favorite. I used less butter than my original recipe calls for and it balances the peanut butter I use I think. these come out crisp with just enough moisture in the middle.  The Chipotle hits the back of your tongue and you don't read it as "hot", it just imparts another flavor layer to these delicious morsels. Adjust the Chipotle to taste or leave it out, but do not omit the cinnamon; it's just enough to really give these a delicious flavor.

Butter, peanut butter and sugars creamed together.

Dry ingredients sifted together.

Never underestimate the need for a KitchenAid stand mixer.

I use an old ice cream scoop that is actually older than I am, believe it or not. It belonged to my parents before I was ever born.  It makes a generous cookie and I think it’s the perfect portion.

Never let anyone tell you you do not need a KitchenAid stand mixer.  Try mixing a double batch of these babies by hand or with a hand mixer.  Not happening.  My mixer, Bob, is my go to guy for everything!

The texture depends on letting them sit on the cookie sheet (I use half sheet pans and a Silpat liner) for about 5 minutes before moving them to the cooling rack.

Ingredients:  

(You may as well go ahead and double this now, you'll want more than this recipe provides!)

1/4 cup (1/2 stick) butter, softened (if salted omit salt below)
1/2 cup chunky or smooth peanut butter (I use Creamy Jif)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Chipotle powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup roasted peanuts (or pecans which I love - I also made this with Honey Roasted Peanuts and OMG!)

Preparation:

Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, chipotle powder, cinnamon, baking soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips and peanuts. Drop cookie dough by firmly packed scoops onto the lightly greased baking sheets (or Silpat lined sheet pans). Bake for 13 minutes at 375°.  Let cool for 5 minutes before moving to cooling rack. Makes about 3 dozen cookies depending on scoop size.