I always like to play with recipes that use refined white flour and sugar. So far I’m liking my new version of Chocolate Chip Cookies and will continue to play with it to make it even better. This is it so far…..

I always do my best to bake with gluten free flour that is not refined. Even though not everyone has wheat or gluten issues one can have a sensitivity to it that can be subtle. I try to avoid it as much as I can as it is in so many products already. I love using Teff flour , it’s gluten free and has many nutrients. I also use Bob’s Red Mill Gluten free All Purpose Baking flour . There are so many other flours you can play with but I’ll start with those.

I also like to replace refined white sugar with things like a high grade Maple syrup and Organic unsulphered Blackstrap Molasses. I actually get my maple syrup from a Boyd Hill Farm in Vermont; I like to get it from as close to the source as possible. Yes these products are still ‘sugars’ but they contain so many nutrients that their qualities are beneficial to the body and are a healthier choice.(I will be working on a version with even less sugar…that’s to come)

So here’s what I did:

3/4 cups Teff Flour
1/4 cup Bob’s gluten free all purpose baking flour
1/2 tsp of Baking soda

1/2 tsp of Sea Salt,  I actually use a bit less  salt and add Kelp granules for the salty flavor and it adds minerals to your cookies that you can’t taste.

1 stick of Organic butter (8 tbsp) softened

1 large egg

1 tsp vanilla extract

1/2 cup Maple Syrup

1/4 cup Molasses

1/2 cup Walnuts or Pecans (optional)
6-ounces of semisweet chocolate chips-I use Sunspire grain sweetened chocolate chips

So I’m sure you all have done cookies before but here’s the drill….

Sift the dry ingredients together.
Blend the egg and vanilla together until smooth. Add the other wet ingredients. Add wet ingredients to the dry and blend together.
Stir in the chocolate chips and walnuts.

Preheat the oven to 350 degrees( I don’t go above this temp because the butter is best to be cooked no higher than 350).
Place a heaping tsp of batter on the baking sheet about 3″ apart. Bake about 18 minutes or until done. The cookies will appear darker than you are used to because of the darker colored ingredients.  If you aren’t sure they are done then poke with a toothpick and if it comes out clean it is done.(try not to poke the chocolate or it will seem not done.)

Let cool and enjoy. Any questions?

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