Saturday, May 19, 2012

Happy Pig Chocolate Chip Cookies

I don't bake often, but I've been on kind of a cookie kick lately. Rick is very happy about this. I was shopping online for a cookie jar the other day, because I thought it was just wrong to not have one, and I fell in love with a sweet vintage pig cookie jar on eBay. I don't really want a vintage pig cookie jar, because things tend to get broken around here, and just about anything vintage is simply too much responsibility... and too expensive, as it turns out, in the case of piggy cookie jars. I did a little scouting, and came up with a website offering replicas of all sorts of vintage kitchen things, and that's where I found my pig. I think she's just beautiful, and I can't wait for her to arrive. Get yours at Storybook Ceramics.


So now that I have a cookie jar on the way, I'll need to fill it with something. I know from experience that when I make cookies, we eat cookies, so they have to be healthy. I made a batch yesterday that, so far, pass everyone's taste tests. They're soft and a little bit cakey. Very tasty. And very healthy because they have no oil in them, and they're sweetened with maple syrup. I imagine I'll be sharing other versions of this recipe, but here it is at its starting point.



Oil Free Happy Pig Chocolate Chip Cookies

Wet Ingredients
Combine in a bowl:
2/3 cup unsweetened apple sauce
2/3 cup maple syrup
1 tsp vanilla or peppermint extract (or 2 tsp orange extract)
1/3 cup water
2 T ground flaxseeds

Dry Ingredients
Combine in a large bowl:
1 1/2 cups brown rice flour
3/4 cup buckwheat hot cereal (uncooked) or rolled oats
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp xanthan gun (you can do without this, but it helps hold a gluten free dough together)
1 cup vegan chocolate chips (or raisins or anything else you like in a cookie)
1 cup chopped walnuts - optional
If using orange extract, add a little cinnamon and nutmeg

Stir wet ingredients into dry ingredients. Let chill in the refrigerator for 15-20 minutes. Preheat oven to 350ยบ.  Place spoonfuls of the chilled dough on a parchment lined cookie sheet, and flatten into a nice cookie shape. They won't do it on their own. Bake for about 10-12 minutes. Allow to cool a few minutes before removing from pan.

1 comment:

Teri said...

Cute. We had a ceramic cookie jar that looked like a Quaker Oaks container. One night when we all were sleeping it flew/fell off the shelf and shattered. They are very expensive in antique stores now.