Well, I have survived my first week of high protein, lower carbohydrate living. I did see an immediate improvement in my body shape and didn’t really miss bread or crackers or the sort. Especially because I didn’t completely eliminate carbohydrates, I just focused on plant sources such as sweet potatoes, beans or quinoa so I never felt deprived or weak
However, now that I am in week 2 of my 4 week challenge I am in need of some sweets. And baking is always something that makes me happy, especially in the winter. It’s that cozy, Suzy homemaker kinda feeling. So, I have my mind set to make my favorite cookies. They are little morsels of healthy happy chocolate love and they were first thing I made that was “super healthy” that my boyfriend ate without resistance!
Don’t be turned off by the list of ingredients, many of these ingredients that have become staples in my pantry over time. AND – you can go to Whole Foods and purchase most of these items in bulk, meaning you grab a bag and fill it with any amount you need from one tablespoon to 10 cups, it’s cheaper and better for the environment, YAY! These crazy flours and meals are things that I now use quite frequently, it may be that I throw in a couple tablespoons of flaxseeds in a cookie recipe or substitute 25% of the flour in a recipe with buckwheat flour. It’s fun to play around and get different flavors!
I use a variety of flours and meals in this recipe. The flour is whole wheat pastry flour (quite possibly the easiest substitution for white flour, it’s a 1:1 sub), and the meals are flaxseed, oat, buckwheat and finally wheat bran. Really, this is a good tasting cookie that you can feel ok eating (one or two or three…..)!
Finally, before I list the recipe is a bit of information on the health benefits of one of the flours used in the cookies- buckwheat.
Buckwheat Health Benefits
-It’s gluten free, can be substituted in standard recipes up to 25% for flour use.
-A diet with regular consumption of buckwheat has been shown to lower high blood pressure.
-According to the website, www.foodscout.org, “food made from buckwheat has been shown to lower blood glucose levels and insulin responses, especially when compared with similar foods made from refined wheat flour. New evidence also suggests that buckwheat may help manage diabetes.”
-It tastes delicious!
-It has all eight essential amino acids (very good source of protein)
–Contains a high amount of iron
So, just a few reasons why buckwheat flour may be a good addition to your pantry. Plus it adds a sort of caramel, sweet and nutty flavor to whatever you add it to. Yum!
Chocolate Chunk Cookies
· 3 cups whole wheat pastry flour
· ½ cup wheat bran
· ½ cup buckwheat flour
· 4 T. flaxseeds
· 1 t. baking soda
· 1 t. baking powder
· ¾ t. fine-grain sea salt
· 1 cup unsalted butter, room temperature
· 2 cups natural cane sugar, preferably Alter Eco Brand Organic Cane Sugar **If you cannot find this brand, look for the darkest colored cane sugar***
· 3 large eggs
· 1 T. pure vanilla extract ( I prefer Nielson-Massey’s Madagascar Bourbon vanilla. Made in Chicago and carried in Williams-Sonoma)
· 1 ¼ cups rolled oats
· 2 cups dark chocolate chunks
· ½ cup chopped walnuts
1. Preheat oven to 350.
2. In medium bowl combine whole wheat pastry flour, wheat germ, flaxseeds, baking soda, baking powder and sea salt.
3. Cream butter and sugar until fluffy.
4. Add eggs, one at a time, scraping bowl down in-between additions. Then add vanilla.
5. Add dry ingredients to butter and sugar mixture until just blended.
6. Fold in oats, dark chocolate chunks and walnuts.
7. Scoop cookies out on parchment lined sheets in tablespoon portions, leaving 2 inches between cookies.
8. Bake 7-8 minutes until barely golden brown. **Do not over bake! If anything under bake.**