Chocolate Rocks Cookies
These egg free, whole grain cookies are chewy yet slightly crisp, and the perfect balance between “thin”, “flat”, “oat” and “chocolate. Chocolate rocks make a great alternative to other standard chocolate chips or candy coated chocolate, but you can of course use those too if you can’t find the rocks (avail. online: http://www.nuts.com/chocolatessweets/chocolate-rocks/).
READY IN: 40mins
SERVES: 22
YIELD: 22 cookies
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon chia powder
- 1⁄4cup warm water
- 1
- 2tablespoons cornstarch
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon baking powder
- 1pinch nutmeg
- 1⁄4teaspoon salt
- 1⁄4cup shortening
- 1⁄4cup salted butter
- 1⁄3cup sugar
- 1⁄2cup brown sugar
- 1tablespoon golden syrup
- 1⁄4teaspoon vanilla
- 3⁄4cup thick-cut rolled oats
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DIRECTIONS
- Preheat oven to 375F and line a baking sheet with silicone or parchment.
- In a small cup, whisk together the chia and water. Let stand 5 minutes.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
- In a large bowl, beat together the shortening, butter, sugars and corn syrup.
- Add chia mixture and vanilla, beat well.
- Add dry ingredients to the creamed ingredients, beat until combined.
- By hand, mix in the rolled oats and chocolate rocks.
- *Optional step: wrap dough and chill 1 hour, up to overnight*.
- Scoop scant tablespoons of dough onto the cookie sheet.
- Bake one sheet at a time for 10 minutes.
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