While overall I have been completely uninspired in the kitchen, there have been some rare occasions when I created something worth making again. These gluten-free, sneaky ingredient chocolate chip cookies were a big hit with the Sawyer and Abiline crowd, who, as you can see below, are as cute and nutty as ever. I even liked these little treats. It's a funny thing--while most food has been unpalatable, chocolate has kept its appeal for me. Good ol' chocolate: a pal through thick and thin!
Beanie Buckwheat Chocolate Chip Cookies (makes about a dozen cookies)
1 1/4 cup buckwheat groats, ground
1 tsp. baking powder
rounded 1/4 tsp. sea salt
2 Tbsp. coconut sugar
1/2 cup pitted medjool dates (about 6)
1 cup white beans (rinsed and drained, if canned)
1 tsp. vanilla extract
1/4 cup coconut oil, melted
1/3-1/2 cup chocolate chips
1. Preheat your oven to 350 and line a baking sheet with parchment paper.
2. Grind your buckwheat groats in your food processor. Measure to make sure you have enough to equal the 1 1/4 cup, then add the baking powder, salt, and coconut sugar, and buzz to mix them all together.
3. Add the dates, beans, vanilla, and coconut oil to the dry ingredients in the food processor and pulse until well incorporated and evenly moistened. Mix in the chocolate chips with a spoon.
4. Form into a dozen balls, place them on the prepared pan, and flatten them slightly with your palms. Bake for 8-10 minutes, until golden on the bottom.
Did I say the kids are nutty? I take it back; Abiline is very serious about her chap-stick. (This one from Grandma was a bit too much like lipstick...)
This recipe is linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday, Whole Foods Wednesday, Gluten-Free Wednesday, and Wellness Weekend.