I’ve been wanting to experiment more with my baking, but haven’t had much time recently. It’s something I used to do every Friday afternoon in school, but now that I’m working, there seems to be both more and less time….
Is it just me, or does it seem like once the weather gets warmer, there are so many things to do in a day there is no way you can possibly get them all done? If you’re anything like me at all, you’ll still try and then wonder why you’re so tired later in the week.
Anyways, this past week I was able to do a little experiment with my cookies. I have a pretty solid cookie recipe down pat that is a HUGE hit with my friends, family, and co-workers. The downside however is that my recipe is rather the opposite of unhealthy.
I really wanted to make a relatively healthy version. I say relatively because lets be real…it’s still a chocolate chip cookie. Any dessert isn’t going to be a health food no matter what anyone claims, but making them a little less sugary sweet can always be done (you’d be shocked at how cutting the sugar by half or even a quarter barely changes the taste at all).
And considering I’m all about balance (aka a dessert addict) I figured I’d mess around and see what I could come up with. So really I just wanted to experiment for the sake of experimenting and the result was actually good the first time!
Sorry for the not-so-great quality photo…our kitchen doesn’t have the best lighting and I use my iphone for almost all of my photos 😛
Back to the cookies! I decided to swap the flour for a combination of coconut and almond flour, the white sugar for some agave nectar, and reduce the butter by half. I changed a lot of things at once, which typically I wouldn’t recommend, but I’ve made cookies so many times that I have a pretty good idea of what the texture and consistency should be.
Here’s the recipe I came up with:
1 cup almond flour
1 cup coconut flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 stick of butter (softened)
2 tsp vanilla extract
2 tbsp agave nectar
1/2 cup brown sugar
chocolate (chips, chunks, whatever you have on hand!)
I mixed the butter, sugar, and agave nectar like you would for a normal recipe, so I creamed the butter and added the sweeteners and let it mix for a couple of minutes. Then I added the egg and the vanilla.
While all that was mixing together, I combined the dry ingredients with a whisk and then added it to the mixture slowly (not all at once). Then I took my 1 lb Trader Joe’s chocolate bar (THE BEST!) that I always seem to have in the freezer and chopped up a few rows to make some chocolate chunks.
I mixed in the chocolate by hand and then stuck the dough in the fridge for a couple of hours. You definitely don’t have to refrigerate the dough, but if you like your cookies to be more in a ball shape instead of flat, I really believe that chilling the dough helps a lot!
After a couple of hours, I pre-heated the oven to 350 degrees and then started to form the dough into little 1 inch balls. I really like smaller cookies, so I find that 1 inch is a great size…also I like for everyone to feel like they can have a couple of cookies so the smaller the better in my opinion 🙂
I then popped them in the oven for about 12 minutes. Everyone’s oven will vary though, so keep an eye on them. I have a relatively not unreliable, but not consistent in temperature electric coil oven, so believe me when I say your cookies could be ready in 9 minutes, 15 minutes or anything in between.
The cookies came out really nice! They are much less sweet than a typical cookie, which I enjoy and they almost have a shortbread like consistency. Mine barely flattened out at all, so they almost look like little cookie dough balls still. I love them…the recipe makes 2-3 dozen depending on the size you want them, so I’ve still been enjoying them! They’re great with a cup of coffee 🙂
I hope you enjoy them and let me know if you try them out!
What is your favorite dessert to make?
Have you ever tried to re-make your favorites in a slightly healthier way?