February 1, 2013
Good and Good For You: Chocolate Tinies
It's always really nice when a healthy-sounding dessert recipe actually turns out to be delicious, as was the case with these little cookies. They're super easy and fast to make and don't produce a lot of mess, meaning they're perfect for a weeknight treat. I had a them with a mug of chamomile tea last night, but I bet they'd be even better with some warm milk. So comforting!
Adapted from Relish
If you don’t have oat or almond flour around (I didn’t), just grind rolled oats and unsalted almonds in the food processor until a powder forms. It only takes about a minute.
1/2 cup plus 2 tablespoons whole wheat flour
1/2 cup plus 2 tablespoons oat flour
1/3 cup almond flour
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1/4 cup safflower oil
1/4 cup pure maple syrup
1/4 cup chocolate chips
Preheat the oven to 350°. Line a baking sheet with parchment paper.
In a medium bowl, add the flours, cocoa powder, and salt; use a fork to mix well and break up any cocoa powder lumps. In a measuring cup, add the oil and maple syrup and whisk. Pour the wet ingredients into the dry and stir to combine. Fold in the chocolate chips.
Drop rounded tablespoons of the cookie dough onto the prepared baking sheet. (You don’t have to worry about spacing them far apart—since the dough doesn’t have any baking powder or baking soda, they cookies aren’t going to get any bigger.)
Bake for 10 to 12 minutes. The cookies will still feel soft and you might think they’re underdone, but take them out. Let cool for 5 or 10 minutes before eating, or store in an airtight container for 2 or 3 days.
Makes about 14 cookies