Alternative Chocolate Chip Cookies

There have been some unique dietary changes at home due to addressing an allergic reaction and testing that was done to remedy that. So, with the new: no egg, no diary, no corn, no wheat diet, I have been figuring out new recipes to try and how to adapt some existing ones. 

Yesterday’s attempt turned out amazing. I love baking, and I typically can make cookie without a recipe in front of me. I know the consistency and ratios of dry:wet ingredients. This one was what I figured would work, and it did, and they are delicious. Everyone loved them and didn’t inquire about the alternate ingredients as they tasted so good. I’ll be making more batches soon. 

Alternate Chocolate Chip Cookies

Ingredients:

1/3 cup coconut oil

1/3 cup brown sugar

1/3 cup regular sugar

1 tsp vanilla extract

1 T flax meal plus 3 T water (mix and let sit 2 minutes)

2/3 cups spelt flour

2/3 cups Almond meal

1 tsp baking powder

1 cup chocolate chips (for allergies, make sure it’s semi-sweet chocolate with no dairy in it)

Directions:

Preheat oven to 350 (Fahrenheit)

In a large mixing bowl (I used my stand mixer), cream together the oil and sugars. Add in the vanilla and then the flax meal/water mix. 

Then add in the spelt, almond meal, and baking powder, mix together. Last, mix in the chocolate chips. 

Scoop out onto a cookie sheet about 2″ apart. A small ice cream scoop works great for this. Bake for 8 minutes or until slightly browned on edges. Leave on the cookie sheet for about 2-3 minutes before lifting with a small spatula. 

Once cooled, seal in a ziplock bag or airtight container. 

Enjoy!

  
(For those interested in nutritional content, I did approximate calculations with this link: Recipe Nutrition Calculator)

Fall weather means Fall Treats

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So, the cool temperatures that have finally come halfway through September were enough to get me away from the sewing machine and baking. To be honest, as early as Labor day, the smells of pumpkin, nutmeg, cinnamon and brown sugar were all lingering around the house, but today was the first Sugar Cookie batch. No ordinary cookie…but a spiced cookie and of course decorated; and I’d like to think they are healthier using half the normal amount of butter, and whole wheat flour. They have a light texture with a delicate crumb, and the hint of spice goes excellent with a cup of coffee.

Spiced sugar cookies with Glazed icing.

Ingredients:
1/2 cup butter (1 stick)
1/2 cup light vanilla yogurt
1 tsp vanilla
2 Eggs
1/3 cup brown sugar
2/3 cup Splenda (or generic granulated artificial sweetener)
1 tablespoon molasses
2 1/2 cups whole wheat flour (finely ground)
1/4 cup regular all purpose flour (plus additional for rolling out dough)
1 1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger

Blend butter, yogurt, vanilla, sugars and molasses until a creamed mixture. In a separate bowl combine other dry ingredients. Mix into the creamed mixture. Form into a ball and refrigerate for 1 hour.
Preheat oven to 350. Roll out dough on a floured surface about 1/4″ thick. Cut with desired cookie cutters. Place on baking sheet and bake just 8 minutes. Be careful not to over bake them, or they will be crispy. (I prefer a softer sugar cookie, so I do about 6-8 min and remove as soon as the bottoms look light brown. I leave on the sheet for an additional minute out of the oven to cool so they aren’t too limp.)
Allow to cool, then ice and decorate as desired.

Pumpkin Spiced Icing
2 cups Powdered sugar
About 1 tsp pumpkin extract (or use a concentrated Pumpkin syrup)
Pinch of Cinnamon
2-4 Tbsp water
1 tsp vanilla extract

For this icing, it does require some practice to get the right consistency, I use water to liquefy the icing a bit. Being in a dry climate has helped because the water evaporates out and I end up with a glossy slightly hard/soft sugar cookie icing without the eggs whites or corn syrup.

In a large bowl, put your sugar. Add in the syrups and extract. Gradually add in water one tablespoon at a time until the icing is able to stir and will slowly drip off of the spoon, but not watery.
When at a thicker stage, you can put it into an icing bag and pipe icing around the edges of the cookie, then water the icing down a little more and spoon it to the center filling in the top. Or just leave a little thicker and spread with a knife.

Enjoy!