No. 1 : Quick Recipe
YUMMY! and Better-for-YOU Chocolate Chip Cookies
- 1 Cup Whole Wheat Pastry Flour
- 3/4 Cup Almond Meal
- ½ Tsp Baking Soda
- ½ Tsp Fine Sea Salt
- ¼ Cup Unsalted Butter
- ¼ Cup Canola or Grapeseed Oil
- 1/3 Cup Turbinado or Raw Sugar
- 1/3 Cup Brown Sugar
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Cup Chocolate Chunks (at least 70% Cocoa Solids)
Preheat the oven to 350F. Line two baking sheets or sheet pans with parchment or spray with nonstick spray or oil.
Whisk together the almond meal, flour, baking soda and sea salt in a medium bowl.
Beat the butter until fluffy in a large bowl. Add oil, sugars, egg and vanilla to bowl and beat until smooth. Add in the bowl with dry ingredients and beat on low speed until just combined. Stir in the chocolate chunks.
Drop the dough by heaping teaspoonful onto the prepared pans, leaving about an inch between the cookies. Bake for about 15 minutes until firm around the edges and golden brown. Remove from the oven and allow to cool completely.
No. 2 : Kitchen Smidgen
You can find almond flour at almost any grocery store – but you can make your own, too! To make almond flour, toast your nuts in a 400F oven for about 8 minutes, then cool and pulse in a food processor til finely ground.
No. 3 : Get Creative
Love chocolate chip cookies? Me too! That’s why I created this recipe. There are FIVE reasons these cookies are better-for-you! Check them out at http://tasteandsavor.com/2017/08/04/happy-national-chocolate-chip-cookie-day-atlanta-and-co-style/
No. 4 : Wine FIND of the Week
Offley Ruby Port
Total Wine around $15.00
While the kids are enjoying a big glass of milk, you can break out a bottle of port and enjoy it with these deep dark chocolate studded cookies. RUBY Port is a super partner for chocolate that is 70% Chocolate or higher. Made with indigenous grapes from Portugal like Touriga Nacional, Touriga Francesa and Tinto Roriz (Tempranillo) more than 80 grapes are authorized to make Port! You’ll taste sweet black fruit, deep red cherries and juicy ripe plums.