Today I thought I’d share something a bit different.
Here’s something you might not know about me, my passion for creating extends outside my studio. I love cooking and baking, even more so I love tinkering with recipes. One of my goals is to make yummy, healthier versions of some of my favorites. Yesterday, Noah and I made these incredibly DELICIOUS, Chewy Chocolate Cookies.
They came out SO GOOD I had to share my recipe creation with you.
1 C granulated sugar (I used Florida Crystals)
1/2 C Brown Rice Syrup
3/4 C Margerine (I used a Vegan brand called Earth Balance)
1/2 C Coconut Oil
2 count egg replacer (such as Bob’s Red Mill)
1/3 C Coconut Flour
1 & 2/3 C White Wheat Flour
1/2 C Whole Grain Pastry Flour
1/2 C Cacao Powder
1 tsp Baking Soda
1/4 tsp Salt
Preheat oven to 350. In a lg. bowl beat together first 6 ingredients (sugar – egg replacer). In a med. bowl mix together remaining dry ingredients. Add dry ingredients to wet in small batches, beating each time. Mix until combined. Drop dough by rounded tbs onto cookie sheet about 2 in apart. Bake for 10-12 min. Let cool 1-2 min. before transferring to cooling rack. Cool and ENJOY!
*A little note on making quick substitutions: I have built up my baking cupboard with a variety of different ingredients including whole grain flours, oils and sweeteners. I can’t tell you how much more fun and flavorful baking has become now that I don’t rely on all purpose flour and basic white sugar. If you enjoy baking, I highly recommend trying out a few new ingredients.
However, if you don’t have these ingredients on hand or can’t find them in your local store, feel free to do a little “tinkering” on your own. For example all the flours can be switched for “white wheat flour” or even all purpose flour (although I personally find much more flavor in other flours.) Brown Rice syrup is a fairly mild sweetener that I have recently discovered. If you can’t get your hands on any try using brown sugar instead. You may also switch out the egg replacer for 2 lg eggs.