I find it hard to stay away from baking for too long. Between all the craziness at home I somehow manage to make time for it. It’s comforting to find home baked bread, cakes or cookies in my kitchen when I want to grab a small snack during the day.
Chocolate chip/chunk cookies are everybody’s favorite. I love experimenting with this popular cookie recipe. I try something new every time as you all know I can’t just follow a recipe ever. Sometimes my experiments result in excellent cookies and sometimes they are not so good. They are always good enough to disappear in a day though… One can’t really go wrong with a chocolate chip cookie right? How bad can they really get?
I tried a new recipe yesterday and I was very happy with the way they turned out. For a change I actually had the time to take pictures and take down the recipe as I was throwing things together. They are healthier cookies because they use whole wheat flour, jaggery and flax seeds. I also love the fact that this is a one bowl recipe. It takes only minutes put the ingredients together, throw them into the oven and clean up!
These cookies were absolutely delicious when they were freshly baked. They are soft slightly chewy cookies with lovely chunks of gooey chocolates in every bite. After a couple of days, they got slightly soft but still tasted quite good. They are not crispy because of the moisture in the jaggery powder.
Are they really the ‘perfect’ chocolate chip cookies? Not really. But they are not bad at all. They are tasty and I would not feel guilty stocking them up in my cookie jar regularly.
Make sure there are no lumps in your jaggery powder.
You can replace the olive oil or the peanut butter (or both) with coconut oil with great results. Cookies will have a mild coconut flavor though.
I have used creamy homemade peanut butter.
- 2 tbsp flax seed powder + 6 tbsp water
- ½ cup jaggery powder
- ¼ cup peanut butter
- ¼ cup olive oil
- ½ tsp salt
- 1 tsp vanilla powder
- 1 cup dark chocolate chunks
- 1 ¼ cup whole-wheat flour
Pre heat the oven at 150 degree Celsius. Line a baking tray.
Take a big bowl and combine flax seed powder and water. Mix well and let it sit for 2 minutes till it’s gooey. Now add the jaggery powder, peanut butter and olive oil. Stir well till everything is mixed. Now add the remaining ingredients one by one till you have a soft dough ready.
Scoop out about tablespoon full of dough, roll between your palms and press slightly. Place these on the lined baking tray with about an inch gap in between them.
Keep the baking tray in the pre heated oven and let it bake for 15 minutes. Take out the tray and let the cookies sit in the try for 3 more minutes. Cookies will still be soft but they will continue to harden slowly. After 3 minutes, remove the cookies from the tray and place them on a cooling rack.
Store them in an airtight container after the fully cooled.