Sunday, February 10, 2013

Graham Cracker Chocolate Chip Cookies

This is a cookie inside a cookie situation but not the typical kind. Well, I guess if you can all graham crackers cookies...I think I will.

There's actually ground up graham cracker inside these babies.

I think the graham cracker flour we'll call it gives these cookies their chew as well as a subtle honey flavour.

This is probably one of our top cookie recipes if not just for the chewiness.

Love is in the air and we love these cookies!

Graham Cracker Chocolate Chip Cookies
Adapted from Quiche-A-Week 

9 graham cracker sheets, divided
1/2 cup chickpea flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup sugar
2 tbs brown sugar
1/2 cup peanut butter (natural is best because of all the sugar in the recipe)
1/3 cup unsweetened applesauce
1 tbs ground flax seed mixed with 3 tbs water
1/2 tsp vanilla extract

Slightly less than a cup of chocolate chips

Take 7 graham cracker sheets and grind them to a powder-like consistency in a food processor.  Sift your flour, graham cracker powder, baking powder and soda, and salt together in a medium bowl. 
In an electric mixer, “cream” your peanut butter and brown and white sugars. Add the flaxseed/water concoction and mix. Scrape down the sides and add the applesauce. Mix. In goes the vanilla.
Break up the remaining 2 graham cracker sheets into small pieces. Mix the pieces of graham cracker and the chocolate into the cookie dough by hand. Set in the freezer while you heat your oven up to 350 degrees.
Line a cookie sheet with parchment paper or Silpat. Scoop dough onto cookie sheet. Press down to flatten them a bit. Bake for 12-14 minutes or until the edges are lightly browned. Cool a bit on the sheet. Cool completely on a cookie rack.
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