I know most of you like Chocolate chip cookies. I like them too! But I am not a huge form of the ‘real’ chocolate chip cookies anymore. I see that my taste is changing really fast. While I don’t eat unbelievably healthy all the time I can’t really enjoy too much sugar and fat like I used to anymore. There still are a few of my childhood favorites which I have weakness for but I can’t indulge in them even if I want to. The same things is happening to me with chocolate chip cookies too.
Earlier I remember being able to gobble up quite a few buttery sugary cookies every time I baked/bought them. But last time I baked a few batches of the cookies I couldn’t eat more than half a cookie.
Yesterday I wanted to bake cookies. I was thinking chocolate cookies but I knew it had to be much less sweeter and richer than the ‘real’ chocolate cookies. Eggless whole wheat cookies with a lot less sugar were the right thing for me. I was wondering what I was going to replace the normal chocolate chips with, when I realized I have a small bag of whole roasted cacao beans. My uncles family owns an organic farm where they grow organic spices, fruits and vegetables and other cash crops. When we visited them last month they gave us sample packs of some of the spices they grow which included, vanilla pods, cacao beans, pepper, maze and other spices. I decided to make my own cacao nibs with the whole cacao beans I had on hand.
I simply peeled it and crushed it. If you haven’t tasted whole roasted cacao beans you are missing one of the best forms of cocoa! It’s nothing like the chocolate we are used to of course but it’s crunchy, nutty with a slight bitter aftertaste. That is exactly what I was looking for in my cookies. If you definitely use regular chocolate chips instead if you want a much sweeter, richer cookies. These cookies are wholewheat and they have flaxseed as egg replacement. There is also olive oil, date syrup and a little bit of sugar.
I loved the way the turned out! I was considering calling them ‘grown up’ chocolate cookies but my daughter LOVED them. She woke up after her afternoon nap and had 2 whole cookies with milk. She loved the crunchy cocoa beans in them. This made me realize that we simply assume children will not like certain tastes without giving them a chance to try it.
I will definitely bake these cookies more often. I am going to try them with regular chocolate chips instead of cocoa nibs for a more crowd pleaser version for this healthy cookie. They don’t’ taste anything like the original chocolate chip cookies. To me they only taste better! My cookies were crisp on the outside and soft inside the day they were baked. I stored them in an airtight container but it still lost it’s crispiness the next day. Having cocoa nibs makes sure there are crunchy bits in it even after a few days to baking them. They tasted great even after 5 days though.
I am happy I have created a chocolate cookie recipe which suits my taste.
Apart from baking cookies I have been cooking, shopping and exploring markets with my friend Asya from NewYork. We have been cooking as many as 5 to 10 traditional Karnataka delicacies for every meal for past 3 days! I am enjoying every bit of it… Head over to my Facebook Page to see some fun videos of our time together.
- 2 cups whole wheat flour
- 1/4 cup unsweetened cocoa
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup cocoa nibs
- 3 tbsp flax seed powder + 9 tbsp water
- 1/2 cup brown sugar
- 1/4 cup date syrup
- 1/2 cup olive oil
- 1-2 tbsp vanilla
Stir the flax seed powder with the water, mix well and let it sit for a few minutes.
Combine all the dry ingredients together. mix well. In a separate bowl mix all the wet ingredients. Add the wet to the dry ingredients and mix it slowly with your hands till it all comes together. Cover and refrigerate for 30 minutes to 1 hour.
Preheat the oven at 150 degree Celsius.
Cover the baking tray with parchment paper. Place a small amount of dough between your palms and press to make round flat cookies. Place them on the baking tray leaving a little gap in between the cookies and bake for 15 minutes. Take care not to burn the bottom of the cookies.
Let them cool completely for them to harden.