Here's one chocolate chip recipe that sure toots its own horn. The heart-healthiest in the world!? Really? Well, I am no global chocolate chip cookie expert (though I'd kind of love the job of going around the world sampling different recipes!) but these seem pretty darn healthy. With only three tablespoons of canola oil and 1/2 cup brown sugar (the recipe calls for more but we halved the recipe and it was plenty sweet), plus lots of "good fat" from the walnuts and copious amounts of oats (oat flour and rolled oats), I would have to agree. It's also really delicious! And gluten-free! Hooray, hooray! These were a big hit with my gluten-intolerant mom when my sister and I made them as a treat for her. Our picture doesn't quite capture the oooey-gooey goodness like the one in the book (Vegetarian Times: Everything Vegan) but they were definitely delicious. I'd never made walnut butter before, but it was very easy with my mom's fancy kitchen gadgets (my own little cheap-o food processor didn't do quite as well) and this is one recipe I'd definitely make again. Thanks to my co-chef Annie for her help and taking the photo! Here's the recipe so give it a try.
Well, even if they don't look as ooey, gooey as the photo in the cookbook, they look plenty chocolatey and sound absolutely delicious! And I love that you halved the sugar and the still were sweet enough.
ReplyDelete