Fine Lines

Volume 1, Issue 3

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Page 14 of 15 15 Makes 1 dozen Dark Chocolate Chip Cookies These flourless and refined-sugar–free treats are a great way to enjoy dark chocolate for dessert. 2 cups walnuts, chopped 2 cups pecans, chopped 2 cups old-fashioned rolled oats 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cornstarch 1 tablespoon ground flax seeds 3 tablespoons water 1/2 cup extra virgin olive oil 1/2 cup pure maple syrup 1 teaspoon vanilla extract 1 cup 70% dark chocolate chunks Preheat oven to 325 degrees F. Put walnuts and pecans in a food processor and pulse until finely ground (you may need to alternate in batches depending on how large your food processor is). You don't want it to be butter, but it should resemble crumbs. Transfer nuts to a large bowl and place oats in a food processor and pulse a few times to break them down. Place the oats into the bowl with the nuts, along with the baking powder, salt, and cornstarch. In a separate bowl, whisk together the ground flax seeds and water and let sit until gelled, about 5 minutes. Add the oil, maple syrup, and vanilla extract to the flax seed bowl and whisk together. Stir the wet flax-oil mixture into the nut and oat mixture and stir to combine. Gently fold in chocolate. Using a cookie scoop or 1/4 cup measuring cup, scoop out dough and gently press together and flatten with your hands. The dough might crumble a bit but should form into a cookie once pressed together. Place on lightly greased baking sheets and bake for 15 minutes until golden brown, checking after 10 minutes. Let cool completely before serving.

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