Happy weekend, friends! Talking with some people this week it seems to have been a doozy for many. Long busy days, not a lot of sleep and too many things on the mind. Well, guess what? It's Saturday. The perfect day for catching up on some rest with an afternoon nap and maybe some cookies and milk.
This kind of cookie recipe is a treat. Or, perhaps we shall call this cookie a 'weekend treat' because it doesn't happen so often or isn't an every day occurrence. It is a new recipe I have been trying out after craving some crunchy cookies. Yeah, you can love the ooey gooey cookie too, but sometimes you just gotta have something to crunch. Something to use your teeth on, something to dump in some creamy coconut milk. These, my friends, are just that cookie.
They are quite crispy crunchy, but surprisingly still have a pretty nice chewy center as well. Isn't that the definition of a "perfect" chocolate chip cookie anyway? Well, I think so. They hold up perfect for the dunk, and even make you feel like you are definitely, most possibly, quite normal in the 'cookies and milk' food department. You are not strange. You are human after all.
It's a weekend treat, my friends. So, cuddle up and enjoy some snuggle time with a nice book and cookies and milk. Let yourself linger on the couch or reading chair. Don't get up too fast. Slow yourself down and rest. Take deep breaths and relax your nerves. You have no where to go. Nothing to do and look, even the sky is cooperating with a little serenading rainfall. Perfect. Saturday. Afternoon.
Crispy Chocolate Chip Cookie Recipe (vegan and nut-free)
2/3 cup of freshly ground buckwheat flour (I grind groats to make flour in my magic bullet)
2/3 cup of freshly ground gluten-free oat flour (I grind GF oats to make flour in my magic bullet)
2/3 cup of Bob Red Mill's GF flour blend (or more fresh buckwheat flour)
1 cup of coconut palm sugar or sucanat
1 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
2 TB of ground chia seed meal
2 TB of apple butter/sauce (I used spiced too)
2 TB of non-dairy milk (I use So Delicious coconut)
1 TB of pure vanilla extract
2/3 cup of warmed liquid coconut oil
1 cup of gluten and dairy-free chocolate chips (I use Enjoy Life's)
Mix all the dry ingredients together first in a large mixing bowl, then add in the oil, and the rest of the wet ingredients. Add the chocolate last and mix well with a rubber spatula and let sit a few minutes to soak up the moisture. Then roll out TB sized cookie dough balls on a parchment paper pan and press down the balls on the pan before baking. Then bake in a preheated 350 degree oven for 12-14 minutes depending on how crispy you want them. They stick best together if you bake for at least 12 minutes. This recipe will make about 2 1/2-3 dozen cookies depending on how large you make them.
Now, it's time to join my son in a nice afternoon nap. Hope you find time to rest this weekend and rejuvenate your body and soul.
Much love as always!