Grain-Free Chocolate Chip Cookies with Sea Salt Flakes (gluten-free, grain-free, cane sugar-free)
Posted Feb 22 2011 5:00am
Over the weekend, Minneapolis received about a foot of snow in less than 24 hours. I woke up, saw the snowflakes, and immediately wanted to spend the day stuffing my face with food. This winter has been seriously brutal to my waistline. And my inner thighs. And the back of my arms. And my hips. Whatever.
Against my vanity and better judgement, I decided to make cookies. I was inspired by a recipe for gluten-free chocolate chip cookies that I saw in the most recent Penzeys Spices catalog that uses eggs and peanut butter for the cookie base, no grains at all! I knew had to try an adapted version of that recipe. Conveniently, my local co-op just started stocking duck eggs again and I had bought a couple cartons on Thursday, and I had all the other ingredients I would need. Cookie project, ACTIVATE!
I swapped cashew butter in for the peanut butter, omited the cane sugar, and made a number of other tweaks. For a bit of crunch and a salty twist, I added a generous spoonful of Maldon's smoked sea salt flakes. If you're unfamiliar with Maldon's sea salt flakes, it's time you get acquainted. Maldon's salt is some of the finest salt in the world, unrefined pure soft flakes of salt that are harvested with care from salty English waters. It has a clean flavor, is not at all bitter, and has a wonderful texture that is perfect for garnishing vegetables, salads, meats, and baked goods. If you don't want a big crystal of salt, it can easily be crushed for a smaller grain and less noticeable presence. You can find Maldon's salt at Whole Foods, co-ops and natural foods stores, and gourmet markets all over the world.
I was amazed at how the cookies turned out - duck eggs and cashew butter make a magnificent cookie! Crispy on the outside, chewy on the inside, and full of flavor (and protein!). The combination of chocolate and toasted chopped cashew was to die for. I used homemade chocolate chips (an experimental recipe I'm not yet ready to share); you could use any chopped chocolate, chocolate chip, or carob chip that you tolerate. This recipe is going to become a standby from now on! Serve it up with a glass of Creamy Hemp Milk for an extra special treat.
Maldon's Smoked Sea Salt Flakes are crunchy, wonderfully flavored, and beautiful.
Over the weekend, Minneapolis received about a foot of snow in less than 24 hours. I woke up, saw the snowflakes, and immediately wanted to spend the day stuffing my face with food. This winter has been seriously brutal to my waistline. And my inner thighs. And the back of my arms. And my hips. Whatever.
Against my vanity and better judgement, I decided to make cookies. I was inspired by a recipe for gluten-free chocolate chip cookies that I saw in the most recent Penzeys Spices catalog that uses eggs and peanut butter for the cookie base, no grains at all! I knew had to try an adapted version of that recipe. Conveniently, my local co-op just started stocking duck eggs again and I had bought a couple cartons on Thursday, and I had all the other ingredients I would need. Cookie project, ACTIVATE!
I swapped cashew butter in for the peanut butter, omited the cane sugar, and made a number of other tweaks. For a bit of crunch and a salty twist, I added a generous spoonful of Maldon's smoked sea salt flakes. If you're unfamiliar with Maldon's sea salt flakes, it's time you get acquainted. Maldon's salt is some of the finest salt in the world, unrefined pure soft flakes of salt that are harvested with care from salty English waters. It has a clean flavor, is not at all bitter, and has a wonderful texture that is perfect for garnishing vegetables, salads, meats, and baked goods. If you don't want a big crystal of salt, it can easily be crushed for a smaller grain and less noticeable presence. You can find Maldon's salt at Whole Foods, co-ops and natural foods stores, and gourmet markets all over the world.
I was amazed at how the cookies turned out - duck eggs and cashew butter make a magnificent cookie! Crispy on the outside, chewy on the inside, and full of flavor (and protein!). The combination of chocolate and toasted chopped cashew was to die for. I used homemade chocolate chips (an experimental recipe I'm not yet ready to share); you could use any chopped chocolate, chocolate chip, or carob chip that you tolerate. This recipe is going to become a standby from now on! Serve it up with a glass of Creamy Hemp Milk for an extra special treat.