Cowboy Chocolate Chip Cookie

Seattlelites know that real summer doesn't start until July 5th, the day after the fireworks.  We get teased here and there with a nice few sunny days but then in Spring you still don't dare leave the house without a backup jacket, as the temp will drop by 40 degrees and pour buckets of cats and dogs rain without warning.  Sorry weatherman, you're wrong again.  It's not your fault, I know. The past few weeks though, being wrong is a good thing.  Rain drenched mornings but sunny afternoons.   With nice weather, I can finally pull out the skirts and dresses that have been tucked way way way in the back of my closet.  I'm tired of wearing black all the time... this weekend I vow to tank tops and summer dresses, no black!  In baring a little more skin, I grow a little self conscious with healthier eating these days.  These cookies, although tucked with "stealth health" ingredients are just as good - maybe even better than my other chocolate chip cookie.  You can have your cookie and eat it too!

This recipe is also great for when you have a chocolate chip cookie craving, but have no eggs in the fridge.  I had never heard of substituting ground flax seeds for eggs, but now I may be hooked.  The combination of a heart healthy almond flour, whole wheat flour, flax seeds and oatmeal adds a satisfyingly chewy texture to this variation of everyone's favorite cookie.  Plus, coconut is always a good add :).

 

Making an egg substitute out of ground flax seeds and water.  I used a Krups coffee grinder in step 1.

Cowboy Chocolate Chip Cookie

Adapted from Not Without Salt
See also Salted Chocolate Chip Cookies

You can skip the coconut and add dried fruit, whatever your heart desires!  If you want to use eggs instead of flax, skip the flax/water emulsion and add 1 whole egg right before adding the vanilla.  Almond flour may also be known as almond meal, and can be found at Whole Foods or Trader Joes.  Almond meal with or without the almond skins is fine.  Check the bulk foods section or specialty flours.

½ cup (1 stick) butter, softened at room temp
1 cup Turbinado sugar (also known as sugar in the raw)
1 teaspoon instant espresso
1 Tablespoon ground flax seeds
¼ cup water
1 teaspoon vanilla extract
1 cup almond flour
¾ cup whole wheat flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup sweetened dried coconut flakes
½ cup old fashioned rolled oats
1 cup chopped dark chocolate chips or chunks


Pre-heat oven to 350 degrees.

Grind flax seeds (I used a coffee grinder) and set aside in small cup with water.  Cream the butter and the sugar until smooth and light in color (about 5 minutes with mixer). Stir in the espresso powder. Add the flax mixture and vanilla.  Stir until well combined.

In a separate bowl combine almond meal, flour, baking soda and salt. Add this to the wet ingredients and combine in stand mixer bowl.  Fold in with a spatula: dried coconut flakes, rolled oats, and chocolate chips. Feel free to add dried fruit such as dried cranberries too.  Stir until well combined.

Bake at 350 degrees for 12 -15 minutes.  Let cool before serving.