|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Gourmet Chip Cookies|
This is a low fat, delicious cookie recipe. I use glutinous rice flour found at Oriental markets,though it isn't enriched with vitamins like other flours, because it is much cheaper than non wheat flours at health food stores. Also uses Sunsweet Lighter Bake, made from apples and prunes.
How to make it:
- 1-1/2 cups flour (glutinous rice flour or other)
- 1-cup oatmeal
- 1/3-cup cocoa powder
- 1/2-teaspoon baking soda
- 1/4-teaspoon sea salt
- 1-cup white sugar [or agave]
- 1/3-cup dark brown sugar, packed
- 1/2-cup Sunsweet Lighter Bake*
- 2-large eggs
- 12 ounce bag semisweet chocolate chips
- 1/2-cup coconut [omit for BT]
- 1/2-cup chopped dates
- 1/2-cup chopped walnuts
- 1/4-cup Heath- or Scor-Bar brickle pieces
- Preheat Oven to 375 degrees.
- In medium bowl, combine flour, cocoa, soda, and salt mix with wire whisk and set aside.
- In large bowl blend sugars with electric mixer at medium speed and add Lighter Bake, mixing to a grainy paste.
- Add eggs, mix and scrape down sides of bowl, until smooth.
- Add the flour mix and remaining dry ingredients, blending at low speed until combined, no more. With a soup-size spoon, scoop dough and flatten with hands before setting on oiled, foil-lined cookie sheets (it's not necessary to separate them far apart, but lay them out closer, as these cookies do not grow in size while baking).
- Bake for 12 minutes and transfer to cool off before eating--Enjoy!
- 'Sunsweet Lighter Bake' is in the baking goods/oils section (a small jar); it's made from dried apples and prunes, and used in 1/2 the amounts recipes call for in using butter and shortening, but is fat-free. I have found it sweetens recipes, so I cut back in the sugar a recipe calls for, by about 1/3-less sugar.