In honor of our first snow I made cookies. And because they were good I am sharing them with you. Plus I like to support my bloggy friends.
Catherine over at Evolving Mommy is hosting a cookie exchange.
To be honest, I HATE cookie exchanges. They seem like a lot of work. You bake 100 dozen cookies, get fat from the dough, get excited because you are getting rid of them, only to discover that you are bringing home 100 dozen more cookies–just different kinds. With my luck, most of them will be sugar cookies or store bought complete with icing and sprinkles. I HATE sugar cookies with icing and sprinkles. Completely void of taste. But that is my opinion.
Yes, I know I expressed some rather strong feelings. But I am feeling frisky today. It snowed.
Catherine’s cookie exchange is right up my alley, though. It is a non-caloric cookie exchange. And here is my contribution.
This little recipe is a parallel version of the Chocolate Chip Cookie found on page 187 of the Better Homes and Gardens New Cookbook that my MIL gave to me when I was engaged to her Hottie Son.
If you are looking for a moist cookie, this is not your recipe.
The natural changes make this one rather cracker-like
according to Mr. Smackdown.
But the boys still liked them!
1/2 cup Tropical Traditions Palm Oil
1/2 cup butter
1/2 cup evaporated cane juice
1 cup succanat
1/2 tsp baking soda
1 tsp real vanilla
2 1/2 cups freshly ground wheat flour
1 cup carob chips
4-5 chopped chocolate Endangered Species 1 oz bars (Hey–it was the only real chocolate I had!)
Beat the palm oil and butter on high for 30 seconds. Add the evaporated cane juice, succanat, and baking soda. Beat the mixture until it is combined. Add eggs and vanilla. Slowly add the flour. Stir in carob and crushed chocolate if you haven’t eaten it all.
mouthful tablespoon sized glob of cookie dough onto a baking stone. Bake at 375 degrees for 8-10 minutes. Take out of the oven, making sure to move the vultures out of the way.
Best when it is served with raw milk.