Experimental Chocolate Chip Cookies

I was in a cookie baking mood the other day..go figure!  I also had some fun new ingredients I wanted to experiments with:: coconut oil and cashew butter. Now I’ll go ahead and give you a heads up, this might not be a recipe that you just whip out at any given time, because some of the ingredients {coconut oil and cashew butter} are probably not ones you keep in your pantry on a regular basis.  Or at least I don’t!

Anyway, here are the tasty contents for this recipe:

chocolate chips, flour, almond milk, oats, whole wheat flour, baking soda, vanilla, cashew butter, brown sugar, coconut oil, salt, wheat germ, honey, cinnamon

Start out by creaming together the coconut oil, cashew butter, sugar, brown sugar and honey.  Then add the vanilla, wheat germ and almond milk, and continue blending.  Once you have a moist creamy cookie base, you are ready to add your dry ingredient, and continue mixing, dumping about 1/4 of your dry ingredient mixture in at a time.  Once everything is all mixed together, it’s time to add the chocolate chips.  If your dough seems crumbly, don’t worry, it should!!  

It will still be moist enough to form into little round balls. That’s right, no cookie scoop needed here! Don’t be afraid to dig in a get your hands a little messy, 😉

You know what’s great about these cookies!? They don’t use eggs, which means you can eat as much cookie dough as you want!! Just don’t eat it all. Hurry! Stop eating the dough and put those delectable round balls of yumminess in the oven. Trust me, you’ll be glad you did!

Do you want to know what else is great about these cookies?! You can freeze some of the balls so that a.) you’re not tempted to eat the whole batch in one setting, and b.) you can make them again in a couple of days with no hassle after you ate the first batch you baked!

I stuck mine on a cookie sheet to freeze for about 15 minutes and then transferred them into freezer bags so they’ll be ready to go whenever my cookie craving hits again.  This would also be convenient for unexpected guests,  or when family comes into town at the last minute.

 Genius I tell ya, puuure genius!!

I love that these cookies are small and stay puffed up in a ball even after they’ve baked.  They are so fluffy, and a tiny bit gooey in the middle.  The coconut oil gives a subtle hint of flavor, but is not at all overwhelming.  This was definitely an experimental recipe, using ingredients that I rarely have on hand, but it’s a keeper! If you don’t care for coconut, simply substitute vegetable oil for the coconut oil.

Oh! And one last thing that’s great about these cookies:: they’re small, so you can eat more of them and it’s totally okay!  Just kidding…maybe…I’ll let you decide, 😉

Recipe:

Experimental Chocolate Chip Cookies

1/4 cup coconut oil

1 cup sugar

1/4 cup brown sugar (heaping)

1 Tbsp. honey

1 1/4 tsp baking soda

1/2 tsp cinnamon

3/4 tsp salt

1 cups oats (not instant)

1 cup whole wheat flour

1 cup flour

3 large handfuls chocolate chips

1 cup cashew butter

2 tbsp wheat germ

6 tbsp almond  milk

2 tsp vanilla extract

Cream together the coconut oil, cashew butter, sugar, brown sugar, and honey until well blended. Add vanilla extract, wheat germ, and almond milk. Beat until everything is combined.

In separate bowl, mix together the oats, flour, whole wheat flour, baking soda, salt and cinnamon. Add to wet ingredients, and mix. Drop in 3 large handfuls of chocolate chips. Mix until just combined.  Mixture will be crumbly, but moist.

Roll dough into balls and place on cookie sheet. Bake at350 degrees F for 12-15 minutes until puffy and golden brown.  Transfer to cooling rack.

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