You'll notice that my recipe has a lot of ingredients, so here are a couple of notes about why. Usually I use margarine and butter interchangeably, but with these cookies I discovered that a blend yields the best texture and flavor. Why two sugars? Brown sugar adds a rich taste that helps off-set the whole wheat flour, but white sugar allows for that crispy cookie edge we all love. Where in the world do you get oat flour? Just blend up some old-fashioned oats in your blender or food processor until it's like flour. And don't skip that ingredient; that's the secret to making these whole grain cookies super delicious!
HealthiFood Whole Wheat Chocolate Chip Cookies
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1/4 c softened butter
1/4 c softened margarine
1/4 c white bean puree
1/2 c white sugar
1 1/2 c brown sugar
Add:
1/4 c ground flax seed meal
2 eggs
2 1/2 tsp vanilla
Sift together, then add to wet ingredients:
2 c whole wheat flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 c oat flour
Stir in:
1 c chocolate chips
Drop by tablespoons onto a lightly greased cookie sheet. Bake at 350 degrees for about 11 minutes or until the edges are just barely brown. Makes about 4 dozen cookies
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