Dec 19, 2013
12 Days of Christmas Cookies… Day 11… whew!
My poor oven has been working overtime these past eleven days. Wow. I LOVE to bake but I’m looking forward to posting something besides cookies soon!
How many chocolate chips are too many? No way to answer that question, although it was a bit of a chore to mix all the chips into this decadent cookie dough. But the hardest part about making these cookies was keeping everyone (especially my teenage son) at bay while they cooled off!
|The Toll House Inn|
The Wakefields then decided to open a lodge, calling it the Toll House Inn. In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the Toll House Inn. One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of Nestlé Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt. Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth’s recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of Nestlé Semi-Sweet Chocolate Bar skyrocketed.
Ruth eventually approached Nestlé and together, they reached an agreement that allowed Nestle to print what would become the Toll House Cookie recipe on the wrapper of the Semi-Sweet Chocolate Bar (and later their bags of chocolate chips). Part of this agreement included supplying Ruth with all of the chocolate she could use to make her delicious cookies for the rest of her life.
So now that you know the history of these traditional Christmas cookies, here is the recipe!
- 1½ cups blanched almond flour
- ½ cup brown rice flour
- ½ cup coconut sugar or other minimally processed granulated sweetener
- ½ tsp baking soda
- 1 cup vegan chocolate chips
- 1 cup chopped raw walnuts
- 2 TBS ground flax + 6 TBS water
- ½ cup raw almond butter
- 2 tsp pure vanilla extract
- Mix the flax with the water and set aside.
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Mix all dry ingredients together.
- Mix wet ingredients together.
- Add wet ingredients to dry and stir to combine. The mixture will be quite thick and will want to fall apart. Use your hands to mash it together.
- Using a ¼ cup measuring cup or a ¼ cup ice cream scoop, measure out the cookies and drop them onto the cookie sheet, leaving about 2″ in between each.
- Press the cookies down so they’re about ¾” high and shape the edges. Like I said, they will seem like they’ll fall apart but they won’t after they’re baked. Just press them together and form them as best you can. They don’t have to be perfect… that’s part of their charm!
- Bake for 20 minutes.
- Cool and serve!
Makes 18 cookies. Enjoy!
Healthy cookie trails,