Sunday, November 16, 2014

Chocolate Chip Cookies with Everything (grain-free)

Our favourite cookie just got better! We love chocolate chip cookies with everything--moist and chewy, with chocolate, nuts, coconut, and raisins. In fact, this flexible recipe can take all the add-ins you desire. I published the original version years ago when this blog was first getting going five years ago: recipe here and photo here.

On that note, this blog now has 501 posts! Wow! This blogging thing started as a casual hobby. It's still a hobby since the blog is ad-free and I've never made any money from it, but 500 posts means it's no longer a casual endeavour. I love writing here and sharing recipe ideas. Blogging has been personally valuable since my cooking and photography have improved. But also blogging has been rewarding as others have been able to use and share ideas here, too. I would love to hear about any ideas from Simply Cooked that have been valuable to you.

I have been wheat-free and mostly grain-free for the last two years and this has influenced the things you see here on Simply Cooked. This doesn't mean that I can't enjoy baking, though. Here are some usually grain-filled items that I have tackled and transformed into grain-free versions:

Next on my list of grain-free transformations was the Everything Cookie. These simple cookies have been favourites with Anthony and I since we first made them. He requests them on his birthday to take into work to share with colleagues. The great thing about the Everything Cookie is that it can handle a lot of added items - the cookies just get chunkier and tastier with every addition.

Feel free to use the recipe as listed, or to make many substitutions. You could add dried cranberries, chopped dried apricots or dates, white chocolate, cinnamon chips, walnuts, hazelnuts, almonds, or any nuts. Before I was grain-free I also used oats or granola. Try it out and let me know what you choose to add in!

Chocolate Chip Cookies with Everything
makes 25
adapted from Tis the Season: Vegetarian Christmas Cookbook and Against All Grain

1 c (220 g) butter
2 eggs
2/3 c (170 ml) honey
2 t vanilla extract
3 T cinnamon
1 1/2 t nutmeg
1/4 c (30 g) coconut flour
1 t baking soda
1 t sea salt
2 c (190 g) almond meal/flour
2 T ground flaxseed
1 1/2 c (140 g) shredded, unsweetened coconut
1 c (165 g) raisins
1 c (200 g) chocolate chips or chunks
1/2 c (35 g) sunflower seeds
1/2 c (65 g) pumpkin seeds

Preheat the oven to 350 F (180 C).
Melt the butter in a large bowl by microwaving for 20 seconds, then stirring.
Add the honey and vanilla and mix until creamy.
In a small bowl, sift together the cinnamon, nutmeg, coconut flour, and baking soda.
Add the coconut flour and all the other ingredients to the large bowl and mix well.
Spoon balls of dough onto a baking sheet lined with parchment paper.
Bake for 10 minutes or until the cookies are lightly browned.

What is your favourite cookie?

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