Thursday, November 15, 2012

Chocolate Rocks! Cookies

You know how I love Bulk Barn. I'm fairly sure that if my finances and space allowed I would buy out my local store. The employees know me by name, have special ordered me cases of ingredients (yes, cases!), opened fresh bags of product for me when I needed something free of possible allergy contamination, and they are always bringing in new stuff for inspiration. Essentially, anything classified as a "pantry" item that you see me use on this blog? Bulk Barn.

I guess the one downside of my shopping addiction there is that I wind up with a lot of stuff that is really only intended for one use or another, or I use part of a bag of something and then don't know what to do with the rest, which is not enough to make another batch of whatever but is too much for me to justify throwing away. That's one of the reasons so many recipes on this blog use random ingredients! What can I say, I'm cheap.

Anyways, I had a small bagful of chocolate rocks left over from cake decorating, and my mom "donated" the remains of a bag of thick-cut rolled oats after we made a few batches of apple squares on the weekend. I love oatmeal chocolate chip cookies, especially the chewy ones that are ever so slightly crisp on the outside! I dug out a bunch of cookbooks from my arsenal and cobbled together a recipe that had the best of all worlds - “thin” and “thick”, "chewy" and "crispy", “oaty” and “chocolatey", "chunks" and "dough". And I wasn't the only one who thought so - I brought a part-batch to one of my CUTCO demos and half the lot was gone in an hour!

Because the family I shared them with told me in our conversation that they often cooked and baked with those who had issues with dairy and gluten, I provided some options for those swaps as well. Any way you make them, they are delicious and a great addition to lunchboxes, holiday gift bags (like any of the 12 Weeks of Christmas Treats) or simply your own cookie jar!

Chocolate Rocks! Cookies
Makes about 22
1 tbsp ground chia seed
1/4 cup warm water
1 cup whole wheat flour
2 tbsp cornstarch
1/2 tsp baking soda
1/4 tsp baking powder
Pinch nutmeg
1/4 tsp salt
1/4 cup shortening
1/4 cup salted butter
1/3 cup sugar
1/2 cup brown sugar
1 tbsp golden corn syrup
1/4 teaspoon vanilla
3/4 cup thick-cut rolled oats
100g (a generous 1/2 cup) chocolate rocks (or other candy coated chocolate like mini M&Ms)
  1. Preheat oven to 375F and line a baking sheet with silicone or parchment.
  2. In a small cup, whisk together the chia and water. Let stand 5 minutes.
  3. In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
  4. In a large bowl, beat together the shortening, butter, sugars and corn syrup.
  5. Add chia mixture and vanilla, beat well.
  6. Add dry ingredients to the creamed ingredients, beat until combined.
  7. By hand, mix in the rolled oats and chocolate rocks.
  8. Scoop scant tablespoons of dough onto the cookie sheet.
  9. Bake one sheet at a time for 10 minutes.

Gluten Free:

Dairy Free:

Amount Per Serving (Original Recipe)
Calories: 126.3
Total Fat: 5.9 g
Cholesterol: 5.5 mg
Sodium: 48.4 mg
Total Carbs: 19.5 g
Dietary Fiber: 1.2 g
Protein: 1.5 g

Amount Per Serving (GF)
Calories: 140.8
Total Fat: 6.6 g
Cholesterol: 5.5 mg
Sodium: 34.4 mg
Total Carbs: 21.7 g
Dietary Fiber: 1.1 g
Protein: 1.4 g

Amount Per Serving (DF)
Calories: 136.4
Total Fat: 6.9 g
Cholesterol: 0.0 mg
Sodium: 46.4 mg
Total Carbs: 20.3 g
Dietary Fiber: 1.4 g
Protein: 1.5 g

Amount Per Serving (GF / DF)
Calories: 143.7
Total Fat: 7.0 g
Cholesterol: 0.0 mg
Sodium: 19.5 mg
Total Carbs: 21.7 g
Dietary Fiber: 1.1 g
Protein: 1.4 g

Also shared with Foodie Fridays and Foodie Friends Friday
*Note: I know it sounds like I'm working for Bulk Barn, but I'm not - I simply live there! :-)

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