So I did....I entered my kitchen with the intention of looking up a guilt free but still yummy chocolate chocolate chip cookie recipe and satisfying my unhealthy need to use food as a comfort object. My goal was to make something with my left over Almond and Coconut flour and try to keep it wheat and sugar free. (i.e. guiltish free)
I opened my (one) cookbook that contained recipes that fit into that criteria and couldn't quite find what I wanted so I looked on the internet...nothing really looked like what I wanted so in the spirit of "invention comes out of necessity" I decided that for the first time really I was going to EXPERIMENT! Almost every single (baking) recipe I"ve made has been inspired or tweaked from a recipe that has been proven worthy in someone else's kitchen. But tonight I believe I made up something of my own creation (if I haven't then I'm sorry to who ever really made it first)
But first let me tell you a short story I mentioned that I would in another post about my first solo cookie attempt....
When I was a freshman in college I decided that I was going to do something nice around Valentines day. I was going to try my hand at Domestic Engineering and make traditional Chocolate chip cookies and give them to people at school.
Some I just liked and other I really Like liked. (this was over 12 years ago so now I just like everyone instead of Like like them) So, using the recipe on the back of the chocolate chip bag I proceeded to make the dough and cook most of them to a nice golden brown. Out of the whole batch of maybe 5 dozen I really only felt that only one or two dozen were worthy to distribute because they were nice and round and (in my opinion) perfectly browned. They were not chewy but I thought they looked great!! So I packaged them up in baggies and took them to school. (the rest of the rejects I left with a note that my (psycho) roommates could eat at their own risk)
It was one of those days that I had a lot of time in between classes so I just sat in the hallway and waited to see people I knew. The first guy friend I saw I flagged down and gave him a bag. He took a cookie out and looked at it and said kind of disgusted "Um, it's Burnt!" I was taken aback..."No it's not!" and he was all "Yes it is." And proceed to tell me that it was burnt because it was hard. (or something like that, I was still reeling from the embarrassment and insult) Then he showed me a bag of Hershey kisses some 'other' girl gave him and how nice that was..bla bla bla!
|This could have all been for You my friend!|
As a side note: I went home that evening to find that the rejects, while not perfectly round or brown were soft and chewy and very very yummy.
Anyway, this is what I (believe) came up with tonight
Chocolate Chocolate chip Nutella cookies
1 cup Chocolate whey protein powder (I used MRM dutch chocolate)
1/2 cup Almond flour
1/2 Coconut flour
1 tsp. Baking Soda
1/2 tsp Salt
1 stick of butter
1/4 cup *Maltitol Sugar (I use "Steels" that I ordered online)
1/4 cup Maltitol Brown Sugar (Steels)
1/3 cup Nutella
1 Egg white (optional)
1/2 bag chocolate chips (Not optional!!!)
Pecans wouldn't be a bad thing (optional)
Or maybe even Marshmallows?
Preheat your oven to 350 degrees
In a separate bowl mix your dry ingredients
Then in a larger or stand mixer bowl mix up you wet ingredients.
Then combine add the wet to the dry. At first it looks like there may not be enough liquid but it all soaks in eventually.
After it starts to come together then add the chocolate chips.
Using a small cookie scoop plop them down on your cookie sheet and then you can use your (clean) fingers to flatten them to about 1/4 inch. (the dough didn't stick to my fingers at all so no need to grease them)
Bake for 8 minutes.
yields about 4 dozen 2 inch cookies (It made about 40 whole cookies but I also ate a good deal of the batter throughout the whole process so I'm saying 4 dozen)
*If you don't have Maltitol you could probably sub with Truvia or xylitol OR if you don't care about it being sugar free I'm sure you could used regular sugar... it might even give it a better texture.
*Now because these cookies are not made with your typical cookie ingredients and have a lot of egg (hence why the extra egg white is optional), the texture isn't as dense. They more resemble a meringue cookie,(a little bit spongy) so if you feel so inclined feel free to use them as a "sandwich cookie" I found they make wonderful bookends to a dollop of Nutella or maybe your favorite frosting. And as with most things glutenish free, they are a bit better the next day...not so dry.
Either way, they won over my son and that is not easily done!
Oh and because it is that time of years....
|I know the feeling little girl.....|