Ingredients:
- 6 T of unsalted butter---room temp
- 3/4 cup of light agave nectar
- 1 large omega-3 egg
- 1 T vanilla extract
- 1 cup of whole wheat flour
- 3/4 cup of oat flour (can be made by food processing oats)
- 1/2 t baking soda
- 1/2 t sea salt
- 1/2 t ground cinnamon
- 1 cup of chocolate chips
- 1 cup of pecans
Directions:
- Preheat oven to 325.
- In a large bowl, beat the butter until creamy. Add the nectar and beat until fluffy, 1-2 minutes. Add the egg and vanilla and beat until well combined.
- In a separate, large bowl, combine the flours, baking soda, salt, and cinnamon.
- Combine the dry and wet mixtures and stir. Add in the chocolate chips and pecans.
- Place batter by the tablespoon on a non-stick cookie sheet. Bake for approximately 12 minutes until lightly browned. Do not overbake!
- Let cookies cool for five minutes before removing them from the cookie sheet.
3 comments:
Marvelous!
A quick tip on Agave Nectar, as I had an unsuccessful experiment this weekend...I substituted Agave Nectar for the honey in a yeast-raised honey whole wheat bread...it fermented in an odd way. When I uncovered the dough from the first rise, I was hit with a massive scent of alcohol! I think the agave ferments when hit with yeast. The bread had an off flavor, a bit bitter.
Not sure if this is a random occurrence or what, just thought I'd pass along. On the other hand, the agave nectar makes a fantastic glaze for salmon!
Excellent recipe. Thank you! I put orange zest in place of the cinnamon and used only 1/2 cup agave nectar (I like my cookies a little less sweet) and they still came out perfect. I used bittersweet chocolate chips and it was yummy with the orange zest.
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