Chocolate Rocks! Cookies
- Servings Per Recipe: 22
- Amount Per Serving
- 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
Introduction
These egg free, whole grain cookies are chewy yet slightly crisp, and the perfect balance between “thin”, “flat”, “oat” and “chocolate. Chocolate rocks make a great alternative to other standard chocolate chips or candy coated chocolate, but you can of course use those too if you can’t find the rocks (avail. online: http://www.nuts.com/chocolatessweets/chocolate-rocks/). These egg free, whole grain cookies are chewy yet slightly crisp, and the perfect balance between “thin”, “flat”, “oat” and “chocolate. Chocolate rocks make a great alternative to other standard chocolate chips or candy coated chocolate, but you can of course use those too if you can’t find the rocks (avail. online: http://www.nuts.com/chocolatessweets/choco
late-rocks/).
Ingredients
-
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 chocolate rocks (or other candy coated chocolate)
Tips
Gluten Free:
- Use certified gluten free oats or quinoa flakes
- Omit flour and cornstarch. Combine 1/4 cup tapioca starch, 1/2 cup sorghum flour, 1/4 cup brown rice flour and 2 tbsp potato flour (not potato starch) and use in place of the flour/cornstarch
- Crush 6 Enjoy Life Crunchy Chocolate Chip Cookies and add with 1/4 cup Enjoy Life Semi-Sweet Chocolate Mega Chunks or Callebaut Premium Belgian Bittersweet Chocolate Wafers in place of the chocolate rocks.
Dairy Free:
- Omit butter. Use coconut oil or a dairy free stick margarine (I suggest Earth Balance Buttery Sticks).
- Crush 6 Enjoy Life Crunchy Chocolate Chip Cookies and add with 1/4 cup Enjoy Life Semi-Sweet Chocolate Mega Chunks or Callebaut Premium Belgian Bittersweet Chocolate Wafers in place of the chocolate rocks.
Directions
In a small cup, whisk together the chia and water. Let stand 5 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
In a large bowl, beat together the shortening, butter, sugars and corn syrup.
Add chia mixture and vanilla, beat well.
Add dry ingredients to the creamed ingredients, beat until combined.
By hand, mix in the rolled oats and chocolate rocks.
*Optional step: wrap dough and chill 1 hour, up to overnight*
Scoop scant tablespoons of dough onto the cookie sheet.
Bake one sheet at a time for 10 minutes.
Serving Size: Makes 22 cookies
Number of Servings: 22
Recipe submitted by SparkPeople user JO_JO_BA.