The healthy roll out cookie quest continues, but this time I wanted to make a chocolate version!
And since this is the
I figured that some dragon cookies would be a fun decorating motif.
I am also anxious to see The Girl With the Dragon Tattoo movie. But I digress. Back to cookies.
These cookies are gluten free and contain no refined sugar AND reduced fat. And the best part of all, is that I think they taste good.
The recipe is my healthy riff on Smitten Kitchen's recipe found here. I made the Smitten's recipe over Christmas and they were fantastic. You should give them a try!
My chocolate Gluten free cookies
3 cups oat flour
1/2 tsp. salt
1/2 tsp. baking powder
2 eggs
1/2 cup butter room temp.
3/4 cup mashed banana (really mass it well)
3/4 cup agave nectar
1 tsp. vanilla extract
a splash of cold coffee
2/3 cup cocoa powder
Preheat oven to 350 degrees.
Cream butter, banana, and agave nectar. Add eggs one at a time and beat well. Add vanilla and coffee and mix. Sift dry ingredients together and slowly add to wet mixture. Chill. Roll out into desired shapes and place on greased cookie sheets. Bake 8 - 11 minutes.
I was really nervous that switching to agave was going to make my dough too thin or sticky, but it didn't. I was also nervous that they would taste like a banana cookie, and they didn't . They are definitely not as sweet, but I really loved the taste because the chocolate flavor was intense. Kind of like the difference between eating milk chocolate and dark chocolate.
My chocolate Gluten free cookies
3 cups oat flour
1/2 tsp. salt
1/2 tsp. baking powder
2 eggs
1/2 cup butter room temp.
3/4 cup mashed banana (really mass it well)
3/4 cup agave nectar
1 tsp. vanilla extract
a splash of cold coffee
2/3 cup cocoa powder
Preheat oven to 350 degrees.
Cream butter, banana, and agave nectar. Add eggs one at a time and beat well. Add vanilla and coffee and mix. Sift dry ingredients together and slowly add to wet mixture. Chill. Roll out into desired shapes and place on greased cookie sheets. Bake 8 - 11 minutes.
I was really nervous that switching to agave was going to make my dough too thin or sticky, but it didn't. I was also nervous that they would taste like a banana cookie, and they didn't . They are definitely not as sweet, but I really loved the taste because the chocolate flavor was intense. Kind of like the difference between eating milk chocolate and dark chocolate.
I also discovered that it is fun to make Chinese characters with icing.
I chose the words PEACE, LOVE, AND JOY.
Kind of interesting that the word love is so complicated...
So there you have it my friends - Chinese new year and healthier chocolate cookies.
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