I started out wanting to make some healthed up version of classic peanut butter cookies, then ran into a bag of grain-sweetened chocolate chips in a health-food store this morning and decided to find a way to eat them. So, here we are.
Like the last post, these are made with whole wheat pastry flour. Unlike regular whole wheat flour, you can substitute it right into your baking with nary a concern. (Oops, sorry to go allGwynethon you by using pretentious words to describe healthy recipes. She owns that.) Maybe someday soon you'll be able to find whole wheat pastry flour in a regular grocery store, but until that day comes -- get it at the health-food store.
*As for the chocolate chips themselves, I've mentioned before that you can buy grain-sweetened (which refers to brown rice syrup, a macrobiotic favorite with subtle sweetness), dairy-free (not necessary, but these cookies are dairy-free in every other way-- so it helps if you want your cookie to stay consistent) chocolate chips in your local (...wait for it...) health food store. OR you can use regular chocolate chips and remain satisfied with the fact that the dough itself contains no butter, no refined sugar and no refined flour. Because no one's trying to win a whole food medal, right?
Prep Time: 7 Minutes
Cooking Time: 10-12 Minutes
Yield: About Two Dozen Cookies
Ingredients:
1-1/2 Cups Whole Wheat Pastry Flour
½ Tsp Sea Salt
1 Tsp Baking Powder
¾ Cup Maple Syrup
½ Cup Unsweetened, Natural Peanut Butter
1/2 Tsp Vanilla Extract
1 Large Egg
1 Heaping Cup of Chocolate Chips*
Directions:
Preheat oven to 375 degrees and grease a large baking sheet. In a medium bowl, sift together flour, salt and baking powder. In a large bowl, combine maple syrup, peanut butter, and vanilla extract. Beat in the egg. Stir in the flour mixture until well combined. Stir in chocolate chips. Shape the mixture into balls, about ¾” in size, then place on the greased baking sheet. Press them down with a fork, first in one direction, then the other. Bake for 10-12 minutes or until golden. Let cool completely before eating them, because they taste better that way.
I started out wanting to make some healthed up version of classic peanut butter cookies, then ran into a bag of grain-sweetened chocolate chips in a health-food store this morning and decided to find a way to eat them. So, here we are.
Like the last post, these are made with whole wheat pastry flour. Unlike regular whole wheat flour, you can substitute it right into your baking with nary a concern. (Oops, sorry to go allGwynethon you by using pretentious words to describe healthy recipes. She owns that.) Maybe someday soon you'll be able to find whole wheat pastry flour in a regular grocery store, but until that day comes -- get it at the health-food store.
*As for the chocolate chips themselves, I've mentioned before that you can buy grain-sweetened (which refers to brown rice syrup, a macrobiotic favorite with subtle sweetness), dairy-free (not necessary, but these cookies are dairy-free in every other way-- so it helps if you want your cookie to stay consistent) chocolate chips in your local (...wait for it...) health food store. OR you can use regular chocolate chips and remain satisfied with the fact that the dough itself contains no butter, no refined sugar and no refined flour. Because no one's trying to win a whole food medal, right?
Prep Time: 7 Minutes
Cooking Time: 10-12 Minutes
Yield: About Two Dozen Cookies
Ingredients:
1-1/2 Cups Whole Wheat Pastry Flour
½ Tsp Sea Salt
1 Tsp Baking Powder
¾ Cup Maple Syrup
½ Cup Unsweetened, Natural Peanut Butter
1/2 Tsp Vanilla Extract
1 Large Egg
1 Heaping Cup of Chocolate Chips*
Directions:
Preheat oven to 375 degrees and grease a large baking sheet. In a medium bowl, sift together flour, salt and baking powder. In a large bowl, combine maple syrup, peanut butter, and vanilla extract. Beat in the egg. Stir in the flour mixture until well combined. Stir in chocolate chips. Shape the mixture into balls, about ¾” in size, then place on the greased baking sheet. Press them down with a fork, first in one direction, then the other. Bake for 10-12 minutes or until golden. Let cool completely before eating them, because they taste better that way.