As I continue in my effort to make things from ingredients I (or my “pets”) produce, I find myself toying with tried-and-true recipes. This example is my bog standard chocolate chip cookie recipe modified to include my almond meal and honey from my bees. It already used a egg from my chickens so no modification required there 🙂
This recipe produces cookies far superior to the ones I used to make from plain flour and sugar. They are rich with a really nice texture. And I’m sure they are better for you as well.
Here’s my new-and-improved Honey Almond Chocolate Chip Cookie Recipe:
– 1/2 cup melted (or very soft) butter
– 1/2 cup brown sugar
– 1/4 cup honey
– shy 1/4 cup white sugar (I wonder if this can be fully substituted with honey)
– 1/2 teaspoon vanilla
2) Add 1 egg and mix thoroughly.
3) Gradually add dry ingredients:
– 1/2 cup Almond Meal
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup flour (This amount can vary hugely depending on the size of your egg and the moisture in your almond meal. I started with 1/2 cup and found the consistency more like cake batter, then added a further quarter cup twice before I had a wet but stable dough.)
4) Stir in 1 cup chocolate chips. (I bet you could leave out the chips and it would still be good – but why would you?)
5) Roll cookie dough into small balls and place on baking tray (drop cookies would also work).
6) Bake for 10 minutes at 190 F or until golden brown.
7) Remove from oven and let stand 10 minutes before transferring to cooling rack.
This recipe makes about 40 cookies. I only managed to bake 38 but that’s because I ate so much dough (probably more like 4 cookies worth). It’s yummy raw, baked or half-way between!