Saturday, October 3, 2009

Agave and Honey Dark Chocolate Cookies

Yummy Nutritious Goodness!! For so long in my baking adventures I have gone to great lengths to avoid fat, ending up with less then totally wonderful delicious items. Recently though, I've let fat find its way into my creations...and everyone is a lot happier. These are pretty good for you and have only 1/3 cup of vegetable oil. I suppose you could try using something a little heart healthier like olive oil or maybe safflower oil but that may alter the taste too much.

Agave and Honey Dark Chocolate Cookies

makes 16 cookies

1 egg, lightly beaten
1/3 cup + 1 tbsp. agave nectar
2 tbsp. honey
1/4 cup vegetable oil
2 tsp. vanilla extract
1/2 cup whole wheat pastry flour
1 tbsp. ground flax seed
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp salt
1/2 tsp. ground cinnamon
1 1/2 cup old fashioned oats
1/2 cup 60% cacao Ghiradelli baking chips

Preheat oven to 375 degrees.
Mix the egg, honey, oil and vanilla in a bowl. Stir well.
Combine flour, flax, baking powder, baking soda, salt, and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in oats and chocolate chips. Let batter sit 5 minutes.
Scoop tablespoonfuls of dough onto a parchment lined baking sheet.
Bake 10 to 11 minutes, until golden.

  • This recipe makes pretty big cookies, just warning. Also, I used dark chocolate baking chips because they are larger then regular chocolate chips. This way, you get a good hunk of chocolate in each bite! I also used quick-cooking oats which gave the cookies a different texture then old-fashioned oats would deliver. Lastly, I added an "antioxidant mix" of dried berries which were blueberries, raspberries, cranberries, and goji berries.

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