KCC (Kinako Chocolate Chip) Cookies
 Cookies Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 127.0
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 1.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.1 g
View full nutritional breakdown of KCC (Kinako Chocolate Chip) Cookies calories by ingredient
Introduction
Why not have a healthy (er) Kinako Chocolate Chip Cookie for dessert tonight? These melt in your mouth cookies get a nutty flavour and hit of protein from kinako - toasted soy flour.Adapted from Kyotofu Why not have a healthy (er) Kinako Chocolate Chip Cookie for dessert tonight? These melt in your mouth cookies get a nutty flavour and hit of protein from kinako - toasted soy flour.
Adapted from Kyotofu
Number of Servings: 24
Ingredients
-
1 cup flour
1/3 cup spelt flour
½ cup kinako
1 tbsp ground flaxseed
½ tsp baking soda
¼ tsp nutmeg
½ tsp salt
½ cup shortening
½ cup sugar
¼ cup brown sugar
1 tbsp vanilla
4 ½ oz chopped dark chocolate
Directions
In a medium bowl, whisk together the flours, kinako, flaxseed, baking soda, nutmeg and salt. Set aside.
Cream together the shortening and sugars until fluffy.
Add the vanilla extract, mixing well.
Add the dry ingredients, mixing just until incorporated.
Fold the chocolate chunks.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 days.
Heat the oven to 350° F and line baking sheets with parchment.
Drop by rounded tablespoons onto baking sheets and bake for 12 to 15 minutes, or until golden-brown.
Cream together the shortening and sugars until fluffy.
Add the vanilla extract, mixing well.
Add the dry ingredients, mixing just until incorporated.
Fold the chocolate chunks.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 days.
Heat the oven to 350° F and line baking sheets with parchment.
Drop by rounded tablespoons onto baking sheets and bake for 12 to 15 minutes, or until golden-brown.