Chocolate Agave Trail Mix Cookies: A "Better For You" Treat
I love chocolate. Who doesn't? In fact, if you don't love chocolate, I don't know if we can be friends. Find yourself another blog to read... Ok, Ok.... That's kind of harsh, but really.... no chocolate? I am also quite fond of cookies. Now if you don't like cookies, we definitely have problems.The thing about loving chocolate, and cookies, especially when they are combined into one, is that they are prettayyy, prettayyy not so awesome for you (Larry David agrees). But not these cookies! Alright, I wouldn't eat these as part of a balanced breakfast, but as far as a sweet treat is concerned, these are prettayyy, prettayyy good for you! These are pretty much refined-sugar free, the only refined sugar is in the chocolate chips, but if you can find the "grain-sweetened" chocolate chips then you have yourself a refined-sugar free chocolate cookie! These cookies are sweetened with glycemic index friendly agave nectar, and whole wheat flour. Not only are these cookies better for you, but they hit all those tasty salty/sweet notes I can't get enough of. So go ahead and eat some cookies, they're good for you!
Chocolate Agave Trail Mix Cookies
Makes 2 Dozen Cookies
1/4 Cup non-dairy milk
1 tablespoon ground flax seeds
2/3 Cup canola oil
3/4 cup agave nectar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
A generous 1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup whole roasted peanuts, toasted walnuts, or roasted cashews
1/2 cup raisins, or dried cherries
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together first six ingredients until combined, about 2 minutes. Sift in all-purpose flour, whole wheat pastry flour, cocoa powder, baking soda, and salt and mix to form a soft dough. Fold in the chocolate chips, nuts, and dried fruit.
For each cookie drop about 1 1/2 tablespoons of dough, 2 inches apart on to the baking sheets. Shape into cookie like disks, as these cookies do not spread much. Bake 12-14 minutes, until firm. Let the the cookies cool on baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in a tightly covered container.