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Chocolate chip flax cookies
Mar. 2nd, 2011 10:20 pmOkay, something non-emo. We've been experimenting with making flax chips/crackers, and I had the thought to make them into "cookies". They turned out pretty good, so here's the recipe. We got 21 cookies out of this and figured them to be about 3-4 carbs each, most of which is from the chips.
1 cup flax meal
stevia or other sweetener equal to about ½ cup sugar*
¼ tsp blackstrap molasses
½ cup of the darkest chocolate chips you can find**
cinnamon, allspice, cloves, and other spices to taste
Soak the flax meal in enough water to let it expand to about twice its volume for about 1 hour, or until the water is absorbed. Add the sweetener and stir well, breaking up any lumps (both the flax and the sweetener). Stir in the other ingredients. Drop from a tablespoon onto a cookie sheet covered in a silicon baking sheet or parchment paper (the silicon works best). "Bake" the cookies in the oven at about 200º until they're dry, about 3-4 hours. I found they dry out better on the silicon, while the parchment seemed to hold in the water. You might have to flip them over halfway through. You can also stick them in a food dehydrator if you have the right kind of shelf, though they take longer.
*Check the package; a lot of artificial sweeteners include dextrose or maltodextrin, which adds carbs.
**The darker the chocolate, the fewer the carbs. We used 60% cacao bittersweet, and I'm keeping a look out for any 70% or higher.
As you can probably tell, we're still working out the finer points, but the recipe is very forgiving. Next time I might try adding some daVinci chocolate flavoring instead of the chips and lower the carbs even further.
1 cup flax meal
stevia or other sweetener equal to about ½ cup sugar*
¼ tsp blackstrap molasses
½ cup of the darkest chocolate chips you can find**
cinnamon, allspice, cloves, and other spices to taste
Soak the flax meal in enough water to let it expand to about twice its volume for about 1 hour, or until the water is absorbed. Add the sweetener and stir well, breaking up any lumps (both the flax and the sweetener). Stir in the other ingredients. Drop from a tablespoon onto a cookie sheet covered in a silicon baking sheet or parchment paper (the silicon works best). "Bake" the cookies in the oven at about 200º until they're dry, about 3-4 hours. I found they dry out better on the silicon, while the parchment seemed to hold in the water. You might have to flip them over halfway through. You can also stick them in a food dehydrator if you have the right kind of shelf, though they take longer.
*Check the package; a lot of artificial sweeteners include dextrose or maltodextrin, which adds carbs.
**The darker the chocolate, the fewer the carbs. We used 60% cacao bittersweet, and I'm keeping a look out for any 70% or higher.
As you can probably tell, we're still working out the finer points, but the recipe is very forgiving. Next time I might try adding some daVinci chocolate flavoring instead of the chips and lower the carbs even further.
