To nourish your mind as well as your body

Anger and intolerance are the enemies of correct understanding.

-Mahatma Gandhi

Saturday, September 18, 2010

Cherry Chocolate Chip Cookies for the Fall

I was in the mood for some guilt-free treats with a twinge of fall, so I put together a basic chocolate chip cookie recipe with some tasty alterations for your fall snacking pleasure.

Cherry Chocolate Chip Cookies for the Fall
(makes ~2 dozen cookies)

1/3 cup brown sugar
1/2 cup plain, unsweetened applesauce
1/2 cup almond milk
2 tbsp tapioca flour
2 tsp vanilla extract
2 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips (or 1 cup carob chips if you prefer - I like both)
1/2 cup dried cherries
1/2 cup raw pumpkin seeds, ground

Preheat oven to 350 F. 

Grind pumpkin seeds in a food processor. If you don't have a food processor, you can grind them in a coffee grinder. Shake out the ground seeds into a wide shallow bowl or a rimmed plate.

Prepare a pair of cookie sheets with parchment paper.

In a mixing bowl, mix together the sugar and applesauce until well combined. Next, add the almond milk and tapioca flour and beat until the batter is smooth and clump-less. Mix in the vanilla last.

Add half the wheat flour, all of the baking soda and salt, and combine well. Then add in the remaining flour and carefully fold in the chocolate chips and dried cherries. 

Scoop small spoonfuls of the dough and roll into a ball between your palms. Dab the outside of each dough ball with the ground pumpkin seeds and place on the cookie sheets about three fingers width apart, flattening slightly either with your fingers or a fork.

Bake for about 15 minutes. Then let cool on the cookie sheets for a few minutes before transferring to a wire rack. 

Go on! Have a peace. :)

1 comment:

  1. Do you need to adjust anything for carob. I have a friend who is allergic to chocolate so might just try this as a surprise for him.
    ps- I voted on the food buzz site

    ReplyDelete