This afternoon, it started to pour. Not just rain, pour. And you knew it was coming, too. You could tell by the dark clouds that hung low across the sky and the low growl that rumbled every few minutes, waiting to attack.
Wow, I just got literary on you. I wasn’t craving anything this afternoon, but the rain (and thunder and lightning) did put me in a baking mood. In yesterday’s post, I talked about making food for no reason other than to shame
lesslyfully stuff my face. Today was different. Yes, my baking stemmed out of boredom. But it was a crafty boredom. The kind where you sort of glance around around, taking in different objects and ingredients and think, “what can I make with all of this?”
If I’m baking, I usually try to follow a recipe. And while I never end up actually following it, all my creations start out loosely based off of someone else’s fail-proof instructions.
Today, in my moment of craftiness (perhaps it was the lightning), I decided to make cookies. But actually. Make cookies. I had flour. Chickpea flour. I knew a lot of baking recipes substitute applesauce or a banana for oil. I had an apple… I could make applesauce. I guess? I mean, applesauce is really just mashed apples. Sort of.
I also had chocolate chips (duh), oats, vanilla, salt, baking soda, walnuts, maple syrup, and coconut butter. These are starting to sound like really complicated cookies. They weren’t.
And they came out surprisingly well! Much better than I would have thought. And while I didn’t do any sort of nutrition fact calculations, they’re pretty effing healthy. Like when it comes to cookies.
I highly suggest you make these. That is, if you’re looking for a cookie fix that won’t break your elastic waistband but remind you that there are still healthy cookies in the world that taste good. Perhaps I’m biased because I like anything with chocolate chips in it. Except for pumpkin. Not a fan of pumpkin and chocolate.
Deceptively Delicious Chocolate Chip Cookies
- 1 c. chickpea flour
- 1/2 c. oats
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1 apple, peeled
- 1 Tbsp. coconut butter
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 1/4 c. walnuts, chopped (optional)
- 1/3 c. chocolate chips, or amount desired
Preheat oven to 350 degrees.
Slice and core apple, place in blender or food processor until mashed. Set aside.
In a small mixing bowl, combine flour, oats, salt, and baking soda. In a small bowl, combine the mashed apple, coconut butter, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients, mixing together with a sturdy mixing spoon or, more effectively, your hands. When incorporated, add in walnuts (optional) and chocolate chips. After these have been mixed in, use a tablespoon to drop spoonfuls of the dough onto a small baking sheet. Make sure each cookie dough ball is spaced evenly apart. Flatten each ball with your hand, forming the balls into a classic cookie shape. Put tray in the oven for 9-11 minutes. When done, remove tray from the oven and let cool for a few minutes– if you can wait that long. Cookies should be solid yet moist.
When I made these, I didn’t flatten out the cookies so they turned out in ball form. And I was okay with that; in fact, I preferred it! But obviously if you’re looking for a more classic cookie, you should flatten them– they won’t do it by themselves!
While these cookies are still a work in progress, I was so excited about the way they turned out– and the fact that I created them myself– that I had to share them with you.
And no, I didn’t eat these all in one sitting. I had two gooey ones right out of the oven with a small glass of rice milk. And then I saved the rest for another time!