Tuesday, June 26, 2007

Little rewards

Everyone knows I'm an oatmeal chocolate chip cookie kinda girl. No, let's not jump to specifics. I'm an oatmeal cookie kinda girl-forget the chocolate chip, peanut butter's just as good. But the whole Liver Detox and Low Allergy thing has some downsides, especially when it comes to cookies. Baking cakes with substitutes or muffins even, is not too big a deal, I might even find it better to eat. I feel better eating it and I have heaps of fun baking it. But the few attempts of low-fat cookie baking hasn't reeaaalllyyy worked out for me. Maybe til this one...it's not low fat or anything but definitely better for you, because the fat in it might have some benefits. I was inspired by Cooking Well's tahini chocolate chip cookies and Baking Bite's entry on baking chewy cookies and decided that I deserved some oatmeal chewychocochuck cookies but I really didn't want to feel bad so I came up with this!...

wheat-free chewychocochuck with tahini (makes 24-27)
1/4 cup almond meal
1/4 cup rice flour
1 heaping tablespoon potato flour (starch)
1/2 tsp xantham gum
1/2 tsp baking soda
2 tbsp butter, softened
2 tbsp tahini
5 tbsp almond butter (storebought or home-made)
2 tbsp oil
1 tsp vanilla
3 tbsp raw sugar*
1 egg
75g dark chocolate
1/3 cup chopped up dried dates
1 1/2 cup wholegrain rolled oats

1) combine first 5 ingredients together in a bowl, set aside
2) In another bowl, whisk butter, oil, tahini and almond butter together until smooth.
3) Add in egg and vanilla extract and whisk to comebine
4) Mix in the flours (mixture will be veryvery sticky)
5) Add in the oats and stir to combine, add 1-2 tbsp of water if too sticky
6) Add in chocolate and dates and mix well, adding 1-2 tbsp water to assist in mixing.
7) Bake at 175 degrees celcius for 12 minutes or longer if a crispier cookie is desired.
>The longer you bake it (16-17 min), the more chewy the dates will be, a little like raisins.

*I didn't add sugar when I baked mine and the bits without dates or chocolate were a little bland therefore I suggest adding a few tablespoons of raw sugar
**The cookies can even be gluten-free if GF rolled oats are used!
***I added peanut butter to half a batch but there wasn't much difference in the final texture so..save your calories!=)

1 comment:

Shaun said...

Victoria - I love using almond flour/meal in baking, finding the resulting taste to be a little more complex. I get most of my inspiration for such additions from Italian baking. As for tahini, I first bought it from an Israeli grocer's in Los Angeles a few years ago and am hooked on it. I love it smeared on pita, sometimes just that alone! It is also great with chickpeas to make hummus. I love that you have found another great and wildly fascinating use for it in your cookies.