UNA RICETTA PER LA ULTIMA SETTIMANA AL LAVORO… Chocolate ‘n Spice Cookies!
This recipe came from a Bob’s Red Mill mix that has been sitting in my pantry, neglected, and a few dashes of my own spiced love. And it will be the perfect treat for me to bring in to the office for my last week of interning at The Pohly Company… Chocolate ‘n Spice Cookies!
Of course, these cookies were super quick to make—ah the joys of baking mix! It’s literally mix wet, mix dry into wet, shape, bake, done. My friend from college gave me this bag of Bob’s Red Mill Gluten Free Cookie Mix because she knew she wasn’t going to use it, so I finally dug it out of the pantry and put it to the test. I’m always a little skeptical about baking mixes, just because I like to make my recipes from scratch. But there’s nothing wrong with cheating on time a little, right?
And it was worth it. The cookies are unique in texture and flavor, but don’t skip on tastiness just because they’re gluten free or from a mix. In fact, I think the flours the mix uses—a mix of garbanzo flour, fava bean flour, potato starch, among others—give the cookies a texture similar to oatmeal raisin cookies; soft, chewy, with a little bit of grit, yet very airy and almost fluffy in the middle. I added a mix of spices because I wanted to create a spiced chocolate chip cookie, something you don’t see very often. I think the combination of the spices and the cocoa sweetness from the chocolate chips gives the cookies a nice balance of flavors and aromas.
Chocolate ‘n Spice Cookies
Yields about 2 dozen cookies
1/2 cup unsweetened applesauce
2 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1. Preheat oven to 350 degrees F. Line baking sheet(s) with parchment paper.
2. Whisk applesauce, egg, water, and vanilla in a large bowl.
3. Add cookie mix, cinnamon, nutmeg, and cloves to the wet mixture and mix with a spatula. Dough may be hard to mix once well incorporated.
4. Using a spoon or a melon-baller, place cookies on prepared baking sheets, leaving an inch or two between each. Bake for 15-17 minutes, or until edges of cookies are lightly browned. Remove and let sit on wire racks for 5 minutes. Take cookies off sheet and let cool completely on wire racks. Store in an air-tight container.