These cookies turned out to be very delicious. This was my first time baking with KAMUT® flour. KAMUT® is considered a high energy wheat, having twice the nutritional value as regular wheat. Often called “the wheat you can eat” for people with wheat sensitivities. KAMUT® has more protein (about 30%) and is higher in vitamins (vitamins B1, B2, E and niacin) and minerals (iron, magnesium, phosphorus, selenium and zinc) and also ranks low on the glycemic scale.
1 cup KAMUT® flour
1 cup almond meal
1/4 cup flaxmeal
1/2 tsp baking soda
1 tsp salt
1 cup of pureed dates thinned with a little water
3/4 cup maple syrup
2 sticks butter
2 tablespoons vanilla
1-2 cups of chocolate chips depending on how you like your cookies
Preheat oven to 350. In a small bowl whisk together flours, flax, baking soda and salt. In the bowl of a mixer, mix together butter, dates and maple syrup. Once combined, add eggs and vanilla. Slowly add in the flour mixture. Add chips. Scoop out onto parchment lined baking bans with an ice-cream scoop.
Bake in oven for about 10-15 minutes. Let cool in pan a few minutes before moving them to a wire cooling rack. They are delicate until they fully cool. The consistency of these cookies is cakey-ish and the texture is a little grainy from the almond-meal. I like this.
*Note, i like to use my convection.. but beware that they do not burn. I turn my convection on and off for a few minutes at a time.. always peeking.