>> Tuesday, January 29, 2013
I've been experimenting with different varieties of the half dozen cookies recipe. Probably more than I should be if we're keeping tally of number of cookies consumed. This particular variation is super chocolatey and reminds me of brownies.
Pass the (almond) milk, please.
What I've discovered is that the basic framework for this recipe works with innumerable substitutions. I have an oatmeal raisin (err -- I added chocolate chips, but raisins would be perfect) variation I'll share next week. A peanut butter cookie for the week after that. And a sugar cookie for the week after that.
Maybe a couple gluten-free substitutions, too.
Now you can start to understand how many cookies we've been taste-testing in this house. A half dozen at a time.
6 x 1,000,000 . . .
What you'll need . . .
- 1/4 cup Earth Balance or olive oil
- 1/4 cup palm sugar or brown sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground flax meal
- 1 tablespoon water
- 1/2 cup whole wheat flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- Pinch salt
- Handful or two chocolate chips
- Handful crushed walnuts
Method . . .
- Preheat your oven to 350 degrees F. Lightly spritz a baking pan with some olive oil or grease with a bit of Earth Balance.
- In the bowl of an electric mixer, use the paddle attachment to cream the Earth Balance (you can use olive or coconut oil in a pinch, too!) and sugar together. Add in the vanilla, flax meal, and water. Mix well.
- Then add in the flour, cocoa powder, and salt. Mix. Stir in the chocolate chips and walnuts.
- Scoop heaping tablespoons of dough onto the cookie sheet and flatten with your palm. If you have leftover dough, eat it or evenly distribute.
- Bake for 8 to 10 minutes, until golden on top. Let cool before devouring.
I know, I know. BREAD. I really do eat my fruits + veggies, but what I make is so basic it just isn't blog-worthy most of the time. Or maybe that means it's most definitely something I should be posting.
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