This recipe literally takes 5 minutes to make and they are so delicious and healthy. You can really get creative with and add any number of things. You could add a liqueur like amaretto, or grand marnier. You could add flaked coconut or ginger. Play around with it. They are super yummy.
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.
I set out this morning with the hope to create a chocolate chip cookie that was super healthy and also would win the approval of my children. So… this cookie lies somewhere in between healthy and just a little naughty.
These cookies were inspired by my very talented friend Marla from Family Fresh Cooking.
I wanted to play around with adding cornmeal to this cookie, I like that nutty gritty feel that cornmeal adds. I also love the combination of raspberry and chocolate. I used a medium grind organic cornmeal, of course you can use a finer grind for a more delicate cookie. I made half of the batch with frozen raspberries and half with none. They were both very good. They are very subtle in flavor and sweetness, but quite nice. They were a hit with my two little ones, who said they were perfect for dipping in milk! These cookies are gluten-free. More →
Soft, a little chewy and very delicious! These cookies are gluten-free and dairy-free. I used a combination of coconut sugar and maple syrup.