When it comes to online presence, I’m certainly not hard to find, but I rarely offer many personal tidbits. A little mystery is good, right? But since today is my birthday, I thought I would share just a little more about myself … and a recipe, of course ..
- I’ve never had a cup of coffee in my entire life. Does that make me just weird or an outright freak of nature?
- If given the choice between carob and chocolate, I’d always choose carob. I’m just not given that option very often.
- My dream is to run a boutique hotel in the Caribbean with my husband one day … serving up yummy breakfast that is made and grown onsite of course. I’ve probably mentioned this before, but rationalized that it might be more likely to happen if I keep sharing it.
- I’m 37 as of today, but tend to accidentally age myself often … like rounding up to the next year or even putting my birthdate as two years earlier in my StumbleUpon profile. Oops! It looks like my 40th is scheduled for 2012 in social networking years.
- When it comes to birthday treats, I love frosting, but could live without cake. Oh the dilemma. However, I adore cookies. So I decided to make myself a batch of extra-special cookies for the occasion …
Recipe: Super Natural Mesquite Chocolate Chips Cookies
Summary: Yes, I gave in. I received some Mesquite Flour at a recent conference, and well, how could I not try this legendary recipe for Mesquite Chocolate Chip Cookies? It is adapted from David Lebowitz, who adapted it from Heidi Swanson, author of Super Natural Cooking and famed blogger at 101 Cookbooks. I made quite a few modifications so that it would be dairy-free and egg-free (a vegan version!), and just a touch sweeter. Everyone loved these!
Mesquite flour has the taste and texture of what I would describe as a malted cocoa powder. It’s mellower, yet deep and rich. I definitely recommend giving it a trial for something new and flavorful. David Lebowitz states that buckwheat flour might be an optional subtitute if you don’t have any mesquite flour on hand. I think you could also sub cocoa powder, carob powder, or a combination of the two, but the resultant flavor would definitely be different from the original.
- 4 Teaspoons Flaxseeds
- 6 Tablespoons Milk Alternative (I used unsweetened hemp milk, but any type will do)
- 1-1/2 Cups Whole Wheat Pastry Flour
- 1/2 Cup Mesquite Flour
- 1 Cup Quick Oats (not instant, can sub rolled oats if desired, but I prefer the quick oats in these)
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Packed Brown Sugar
- 1/3 Cup Grapeseed Oil
- 2 Tablespoons Honey, Agave Nectar, or Maple Syrup
- 1 Teaspoon Vanilla Extract
- 2/3 Cup Dairy-Free Semi-Sweet Chocolate Chips
- Preheat your oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
- Whiz the flaxseeds into a powder in your spice/cofee grinder (about 2 Tablespoons of ground flaxseed).
- Whisk together the ground flax and milk alternative in a mixing bowl, and set aside.
- In a separate bowl, whisk together the two flours, oats, baking powder, baking soda, and salt.
- Returning to the flax mixture (which should have thickened a bit), blend in the sugar, oil, liquid sweetener, and vanilla.
- Add the dry ingredients and stir until well incorporated.
- Stir in the chocolate chips. The dough will be quite thick, so you may need to press some of the chocolate chips into the dough.
- Roll the dough into balls roughly the size of ping pong balls, and flatten them to about 1/2-inch thick on the baking sheet. They will spread a bit while baking, but not much.
- Press any chocolate chips stragglers into the cookies.
- Bake for 10 to 12 minutes. You want to underbaked these if anything. They will just be beginning to set.
- Let the cookies cool for 10 minutes before removing them to a wire rack to cool completely.
Preparation time: 20 minute(s)
Cooking time: 10 minute(s)
Diet tags: Vegan, Dairy free, Egg free, Nut free, Peanut free, and optionally Soy free
Number of servings (yield): 24 cookies
Copyright © Alisa Fleming.
Sigh. The last cookie. That’s what I get for making the batch the day before my birthday. At least I have this one …
I think this recipe definitely does justice to Heidi’s original recipe and David’s adaption, even without the eggs and butter! But you be the judge.