I am proud of myself today not because I created a delicious recipe but because I created a disastrous one and took it in stride. Crazy cooking ideas appear in my brain all the time and once the idea comes to life, all it takes is a quick bite to know that that the idea was a very, very good one. However, ever so often a crazy idea goes too far. Such was the case yesterday. And while the craziness suited me very well during the preparation process (making the recipe was indeed quite fun), the result was very unfun. You see, I tried to make….
Chocolate Avocado Coconut Cream Cookies with Cherries Too!
Doesn’t the name sound marvelous too? But it didn’t work. I used organic frozen cherries when I should have used dried cherries. The frozen cherries were too large and too moist. Avocado doesn’t pack the biggest flavor punch in a cookie and I don’t think I used enough dates. I added beans to the recipe too, as an oil replacement, in hopes of making the recipe healthier and adding moisture to the cookies. While the use of beans usually works smashingly for me, they didn’t go over well in these cookies. Maybe it was the avocado and beans together that left the cookies too bland. Well anyway, here is a picture of them. They do appear yummy, I am aware. But don’t be deceived! This picture lies. The flavor needed to burst with a greater chocolate punch and they needed more sweet cherry oomph. I have learned some noteworthy lessons from this failed recipe attempt and these lessons have been used as inspiration and guidance for the much better cookie recipe you will find below. Behold my much better cookie recipe!…
Chocolate Chia Cherry Cookies
This delightful, successful recipe contains more chia seeds than my less than desirable recipe and doesn’t contain any avocado. I have made delightfully creamy and flavor-packed cookies with avocado in the past, so a project of mine in the future will be to recreate awesome avocado cookies. However, today you will find this cookie recipe filled with chia seeds and not avocado. I really LOVE chia seeds! And seriously, when will chia seeds, chocolate and cherries not be a fantastic combination? That’s right, they will never not be a fantastic trio. With one failed recipe behind me, I knew I was going to make something that was failure proof (well as failure proof as one can be given that I didn’t follow a preexisting recipe). Try making these. They are super de duper yummy!
Ingredients (makes 12-15 cookies depending on size):
½ cup oat flour
½ cup almond flour
½ tablespoon baking powder
½ cup cocoa powder
1 cup date sugar
1 tablespoon Stevia powder
1 cup ground chia seeds
½ cup applesauce
1/3 cup nondairy milk
1 cup dried cherries, chopped
1/2 cup vegan chocolate chips or 2-3 ounces of semi-sweet or unsweetened dark chocolate baking bar (optional)*
*Make sure the chocolate you are using comes from a company that supports Fair Trade cocoa growing practices free of child slave labor. For more information on this subject, please read: http://www.johnrobbins.info/is-there-slavery-in-your-chocolate/
1) Preheat oven to 350 degrees F. Place a layer of tin foil over a baking pan and lightly grease the tin foil. Set the pan aside while you make your cookies!
2) In a large bowl, stir together oat flour, almond flour, baking powder, date sugar, Stevia powder and cocoa powder. Stir well!
3) In a small bowl, combine ground chia seeds, applesauce and nondairy milk. Stir well and let sit for a few minutes so that the chia seeds can absorb the moisture from the applesauce and milk.
4) Combine dry ingredients with the wet ingredients (chia seed mixture) and stir together well to form your cookie dough. Stir in chopped dried cherries and vegan dark chocolate chips, if using.
5) Using a spoon and your clean hands, roll about 2 tablespoons worth of dough into a ball, flatten ball with your hands and then place the flat cookie on a lightly oiled baking pan. Form cookies with the rest of the dough and place them on your cookie sheet.
6) Bake for 15-20 minutes or until cookies are crisp on top. Enjoy them guilt-free!
Note: I drizzled semi-sweet dark chocolate on top of my cookies, which is also an option. First bake the cookies and then add the chocolate drizzle. Once the cookies come out of the oven, simply melt a few ounces of a semi-sweet dark chocolate baking bar in the microwave for 1 minute, stir, and heat for another minute before using a small spoon to drizzle the chocolate on top of your already baked cookies. The chocolate will dry within 20 minutes post-drizzling over cookies.
I don’t post pictures of myself often, but this is a picture of me I took on my phone when I was out hiking amidst the most gorgeous greenery and large, stately trees packed one right after the other in dense woods. Nature is therapeutic to me and I need to balance out my cooking, writing and blogging time with time outside hiking surrounded by beautiful trees, bright green grass and flowers. I’m from New Jersey and it can be surprisingly beautiful. People not from NJ are apt to view my home state in the most unflattering of ways, but it really is lovely in many areas of the state. I think I will always be a Jersey girl at heart!
I’d love to hear about some of your amazing trips outdoors or feel free to let me know how you like this cookie recipe in the comments section below!