As you know I am on a quest for the best, and by that I mean cookies that are super low in fat and sugar but still have a chewy texture and good taste. I’ve been thrilled to discover that my hunch about making ground flaxseed gel was right and it does contribute the great texture of butter without the extra calories. When’s the last time you make cookies with 1/4 c. butter and they still had a great texture? Thought so.
Ingredients:
1/4 cup(s) flax seed -- ground to meal with coffee grinder
4 tbsp butter
3/4 cup(s) brown sugar -- or sucanat
1 tsp vanilla extract
1 egg(s)
1 cup(s) oat flour -- grind oats in grinder if not purchased as flour
1 1/2 cup(s) whole wheat pastry flour
1 tsp salt
3/4 tsp baking soda
3/4 cup(s) chocolate chips
3/4 cup(s) walnuts
Directions
1. Grind flax into meal. Place in measuring cup and add the same amount of water. Let it sit for at least 10 min. to gel.
2. Preheat oven to 350 degrees. In mixing bowl blend butter and sugar until a little fluffy. Blend in egg and vanilla. When flax is finished sitting, blend it in as well.
3. Sprinkle oat flour, wheat flour, salt and baking soda on top of ingredients in bowl and then mix to combine. Add chips and walnuts.
4. Put dough on baking sheets and bake for 10-12 min. They should not look wet in center and should give a little resistance when you touch them with the flat part of your finger. Watch them carefully if they need more time because without all the fat you can’t overbake them!
FLAVOR OPTIONS: Add 1 heaping teaspoon of cinnamon, or change the chocolate chips to caramel chips. For even less refined sugar replace the chips with dried dates, raisins or dried cranberries.
OTL 2011
