Ah, it’s the holiday season. Time to once again face my demons.
Sugar-filled, chocolatey demons.
I actually was looking forward to today’s holiday cookie baking, as for one thing I was NOT HUNGRY. Thanksgiving kind of carried over into Black Friday and Saturday for me, so I figured I would make it through cookie baking unscathed. Once said cookies were baked, I gave them to my husband to put in our locked basement fridge to have him ration out to me for gift giving purposes only.
Also, today’s cookie-baking allowed me to do three things:
- Use up the rest of my wheat flour to make regular chocolate chip cookies
- Experiment with other flours (and they did not disappoint!)
- Come back to my blog. It’s been far too long.
Second recipe: Made Nestle Toll House Mint Chocolate Delights following the recipe provided on the back of the bag:
– only I substituted chickpea flour in place of regular flour. The minty-ness of the cookie actually works well to mask the chickpea flavor.
Third recipe: Followed the Wheat Belly Chocolate Chip Cookie Recipe…
...only I had a minor mishap within the first few minutes of popping them into the oven. A light smoke was emanating from the oven door. My mistake? Using wax paper instead of parchment paper for the baking sheet liner.
I think by batch #3 of cookies, I just stopped paying attention.
I salvaged what I could of the slightly baked-dough and remixed it with the non-baked dough (hopefully that’s ok… I ate a cookie and haven’t died yet, so thumbs up there).
The cookies look dark, but taste pretty dang good.
Hopefully my friends and colleagues can get past the look of the cookie and appreciate the unique yummy-ness of a gluten free chocolate chip cookie!