Tag Archives: Cookie

Superfood dark chocolate chunk cookies

Good morning! There is nothing better than waking up early on a Saturday morning feeling energized and content. I love that I have the entire day ahead of me to be productive and relax. I plan on taking this little one for a walk, possibly to the farmers market…

And cooking and baking some things for the upcoming week. And studying, obvs, at the library with Dina and Jacqui.

Last night, I went to my friend Stefani’s house for a nice wine night with friends. She made the most amazing baked brie. It was stuffed into a puff pastry with walnuts and brown sugar and the whole thing was coated in egg to make it crispy on the outside. The picture does not do it justice!

Anywhos, these are the cookies that I made for the team of people trying to aid me in passing my biochem lab. They are awesome, if I do say so myself. No one would know they are lower carb and low sugar. I am calling them superfood cookies because compared to a typical cookie, they are packed with nutrients. Be sure to read the benefits at the bottom!

Dark chocolate chunk superfood cookies

They went so fast. Too fast. 

Recipe: Makes 19 cookies

Dry ingredients - 

1 cup almond flour

1/2 cup oats

1/2 cup whole wheat white flour

1/2 cup coconut sugar (can sub in regular sugar)

3/4 cup dark chocolate chips (or your favorite kind)

1/2 tsp baking soda

dash salt

Wet ingredients - 

1/2 tsp molasses

1 tbsp imitation vanilla extract (word on the street is that imitation is better for cookies)

10 drops stevia

2 eggs

1 tbsp butter, melted

3 tbsp coconut oil, melted

1 tsp Apres Vin 5 Spice Chardonnay grape seed oil (optional)

Directions – Preheat the oven to 350. Combine all the dry ingredients in one bowl and mix well. Combine all the wet ingredients in another and mix well. Pour the wet over the dry and mix with a spatula. Divide into 19 cookies on a cookie sheet. Bake for 12-15 minutes. Easy as that!

These are seriously delectable. The almond flour and coconut oil make the flavor more complex than your typical chocolate chip cookie. It just occurred to me that you could make these into salted dark chocolate chunk cookies. Oh god. I think that is what I will make today, instead of, you know, actual food for the week. If you want to do that I would try adding 1/4 tsp kosher salt to the dry ingredients.

my precious…

Benefits:

Almond flour * by subbing almond flour for regular flour, you are getting more healthy fats and less carbs in your cookies. These are monounsaturated fats, which raise HDL (good cholesterol) levels and lower LDL (bad cholesterol) levels! Almonds also have fiber, manganese, vitamin E (another antioxidant), tryptophan, copper, B2 and phosphorous!

Oats * A prime source of soluble fiber which has been proven to help lower total cholesterol levels. They also contain a unique antioxidant called avenanthramides which prevent the oxidation of LDL cholesterol. This is good because the oxidation of LDL cholesterol is part of the atherosclerosis process. Basically, oats help prevent heart disease. They also contain selenium, potassium, phosphorous, pantothenic acid, and magnesium.

Whole wheat flour * unlike refined white flour, whole wheat flour has more B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

Dark chocolate *  has been shown to reduce blood pressure. Dark chocolate contains lots of antioxidants called polyphenols which help prevent heart disease by preventing oxidation of LDL cholesterol, just like the avenanthramides in oats (above)!

Coconut oil * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism. It is great to cook with because it is stable at high temperatures!

Feta cheese, please!

I was so excited to go grocery shopping today at Whole Foods (a 35 minute drive..wahhh) and Trader  Joes, so that I could cook my own meal for the first time in weeks!

Beef with Bulgur & Feta and Sauteed Rainbow Chard

Recipe: Serves 1

For the chard –

4 stalks rainbow chard, rinsed

1/4 of a sweet onion, chopped

1-2 garlic cloves, minced

1/2 tbsp butter

shake garlic salt

shake salt

2 tbsp half and half (optional)

For the bulgur –

4 ounces grass fed ground beef

1/2 cup cooked bulgur

1/2 tbsp butter

3-4 tbsp feta

salt

Directions:

1. Place one large and one small non stick pan on the stove. Melt 1/2 tbsp butter into each.

2. In the small pan, add the beef on one side and the cooked bulgur on the other. Let the bulgur soak up the butter while the beef browns. Flip and let the beef cook all the way through. Using your spatula, chop up the beef and mix with the bulgur.

3. In the large pan, add your chopped onions and garlic and cook on medium-high heat until the onions are light brown.

4. Tear the leaves from the chard and throw into the large pan with the onions and garlic. Chop up some of the stalks and add. Stir.

5. Add the feta to the beef and bulgur. Stir and remove from heat.

6. Reduce the bulgur pan’s heat to low. Add 2 tbsp half and half and stir.

This dinner was seriously good. The chard, which is usually a bit bitter, was creamy and full of flavor. The beef and bulgur went extremely well with the feta, which was perfectly melty and delicious. Melted feta > firm feta.

One of my housemates, Chelsea, came home with tons of fresh produce from her grandfather’s farm! She asked me to make something with her overripe persimmons, so I happily did.

Tangerines, persimmons, grapefruits, and oranges, oh my!

I am not sure which blogger coined the term mookie, but I think it may have been Kelsey. I really like mookies. Cookies are often so dense that they just go too fast! Mookies are more airy than a cookie but more flavorful and dense than a muffin. If you change up the ratios, you could make these into muffins, cookies, or a loaf. It’s up to you!

(Gluten Free) Spicy Ginger Persimmon Mookies

Very tasty and different, in a good way!

Recipe: Makes 12 mookies

Dry ingredients –

2 cups teff flour

1/4 cup sugar

1-2 tsp baking powder (depending on how fluffy you want)

1 tsp baking soda

several shakes cinnamon

1/2 tsp mustard powder

dash allspice

dash nutmeg

dash cloves

1/2 tsp ginger

Wet ingredients –

pulp of three super ripe persimmons (the large kind, meant for baking)

2 tsp vanilla extract

1/2 tbsp coconut oil

1 egg

15 drops stevia

1/3-1/2 cup milk (depends on how much the persimmons yield)

1 tbsp pickled ginger, chopped

Directions:

1. Combine all the dry ingredients in one bowl and all the wet in another. Stir individually.

2. Pour the wet over the dry and stir with a spatula.

3. Divide the batter into 12 cookies on 2 greased baking sheets.

4. Bake at 375 for an unknown amount of time. Until they pass the toothpick test sounds good.

The ginger goes really well with the persimmons. I loved that the mookies were a bit sweet and spicy and also have that unique flavor that only teff can provide.

Benefits:

Rainbow chard * one of the most nutrient dense foods that exists! It contains at least 13 different antioxidants, one of which is syringic acid. Syringic acid helps keep blood sugar low by inhibiting alpha glucosidase which decreases the break down of carbs to simple sugars and thus regulates blood sugar. 1 cup of chard contains 716% of your daily needed vitamin K, 109% vitamin A, 52% vitamin C, and lots of magnesium, potassium, fiber, iron, vitamin E, copper, calcium, and more!

Bulgur * a whole grain fiber super star <3.  Also contains B vitamins, iron, phosphorous, manganese.

Teff  * is a unique Ethiopian grain usually used to make injera. It has moreprotein, calcium, iron, potassium, phosphorous, magnesium, and thiamin than wheat. Even better – the iron is easily absorbed by our bodies (unlike many other iron sources).

Ginger * contains gingerol which relaxes blood vessels and thus improves circulation. It also aids in digestion and can soothe the stomach. Contains TONS of compounds that fight cancer!

“Mmm, what a delicious failure…”

So, technically, I had a recipe fail today. But I hardly consider it a fail because it is one of the tastiest baked goods I have made. I was going to follow 101 Cookbooks recipe for Figgy Buckwheat Scones but I, um, didn’t…

The recipe called for 2 sticks of butter, 1 cup heavy whipping cream, 1 cup sugar, and white flour. Not my typical style. So I made some adjustments to make them a bit more healthy. However, I was still using certain ingredients in amounts larger than usual. And I am so glad. I always shy away from using entire sticks of butter and cups of cream in recipes because I want my baked goods to be light enough to enjoy daily. I assumed that if you used that much, each serving would have to be tiny. Or at least too small for me. But I was proved wrong with these babies! Despite the fact that I used a stick of butter and a cup of half and half, the individual portions are a good size. And they taste sinfully good.

They were supposed to be scones but the consistency was extremely fluffy and light. Like a cross between a cookie and a pancake. Pookie?

Recipe: Makes 12 Pookies

Datey Fig Jam

1/2 cup water

1/2 cup port

3 fresh figs, chopped

2 pitted dates, chopped

star anise

shake cinnamon

1/4 cup sugar

1/4 stick butter

Scones/Pookies

Dry ingredients-

1/2 cup sugar

1 1/4 cup whole wheat pastry flour

1 cup buckwheat pancake mix (or flour)

1 tsp baking powder (or 2 if using buckwheat flour)

1/2 tsp cinnamon

shake of salt

Wet ingredients- 3/4 stick butter, 1 cup half and half

1. First, make the datey fig jam. Mash the figs and pitted dates into the bottom of a small pot and mix in a few tbsps of water. Put this on the stove until it begins to bubble. Mash the figs until they are pulpy and add the rest of the water, wine, and cinnamon. Bring to and let boil for about 5 minutes, all the while occasionally mashing the figs and dates. During this time, put your star anise into a metal tea basket and let it sit in the mixture. Reduce the heat and add the sugar. Let it simmer for a while until it is a thick consistency. Remove from heat and add the butter. Stir and mash well.

2. Sift the dry ingredients into a bowl and mix.

3. Mash and knead the butter the into the contents of the bowl, until the butter has separated into little kernels.

4. Add the half n’ half and stir with as few swoops of a spatula as possible.

5. Scoop the dough onto an extremely well floured surface. Roll it out into a rectangle that is about 8 inches by 16 inches and about 1/2 inch thick.

6. Spread all the fig jam over the dough.

7. Roll it up longways to the best of your ability. This means the rolled up log should be 16 inches long.

8. Set in the fridge for 30 minutes and set the oven to 350.

9. Line two baking sheets with parchment paper. Slice the log into 12 pieces. Place them spiral face up on the sheet. If they aren’t perfect roll ups, shape them how you like and put on the baking sheet.

10. Bake for 20-30 minutes at 350, or until the bottoms are light-medium brown.

They taste best right out of the oven or that same day. They do get firmer the next day, but are still delicious!

Also, in case you missed it, I updated my last post to include two more shweet links! Take a peek!