for kids!

« back to for kids

CoCo for Cookies!

Posted October 21, 2010 Bookmark and Share
CoCo for Cookies!

 

Emma and Reed LOVE chocolate chip cookies (who doesn’t!?), and with the colder weather rolling in, there’s nothing better than the smell of fresh cookies wafting through the house.  But as I was looking through recipes, I was reminded of my promise to incorporate all of those cool flours I got the other week, and at first felt a bit defeated. Chickpea flour in cookies? No thank you. But coconut flour? Count me in! The combination of coconut and chocolate is divine, and I was ready to get baking. I found this recipe on the Bob’s Red Mill website. Made with whole wheat flour, agave nectar and a hint of coconut flour, these ‘cleaned up cookies’ will have even your littlest of fans running to the kitchen….

If you’ve never worked with coconut flour, it’s easy to incorporate into savory and sweet dishes. You can replace about 20% of your flour with coconut flour. Just make sure you add in additional liquids (coconut flour is very fibrous, 5 grams per serving!). Additionally, coconut flour has these healthy benefits:

·      Gluten-free and hypoallergenic
·      As much protein as whole wheat flour
·      Highest percentage of fiber than any other flour, keeping you full and satisfied 
Ingredients:
    * 2 cups Whole Wheat Pastry Flour
    * 1/4 cup Organic Coconut Flour
    * 1 tsp Baking Soda
    * 1 cup Agave Nectar
    * 1 cup Butter or Margarine
    * 1 tsp Vanilla 
    * 2 Eggs
    * 10 oz Chocolate Chips 
Directions
Preheat oven to 375°F.
In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine agave nectar (or similar sweetener), butter or margarine, vanilla and eggs. Beat until you reach a smooth consistency.  Stir the wet ingredients into the dry. Add chocolate chips (you can even add some coconut flakes for an extra kick-yum!). Mix well.
Spoon by the tablespoon onto a cookie sheet. Bake for 9 - 10 minutes, or until done.  Makes about 3 dozen cookies.


See More Recipes:

Breakfast for Dinner

Breakfast for Dinner

Omelets and vegetables – tonight we are making "breakfast for dinner" here at Cooking with Aunt Jess, or as my niece and nephew like to call it, "mixed up dinner."  For my recipe here, we are using tomatoes, broccoli and American cheese.  You can use whatever you like, perhaps spinach, mushrooms or peppers.

 

The eggs and cheese provide your bodies with protein you need to grow big and strong.  Without protein our bodies cannot perform the sports we love to play or help our bones grow big and strong.  The cheese not only has protein in it, but it is a great source of Calcium, which is good for your bones.  Broccoli, which is a pretty color green, is a vegetable that has Calcium and important vitamins in it.  Tomatoes have calcium and important vitamins too.

 

Kids, pick your favorite vegetables and cheese and let’s get started.

Read More

 

Chickpea French Fries

Chickpea French Fries

Here's a quick, easy and delicious recipe to try inspired from latest blog post about my recent flour adventure in Whole Foods.  This recipe is particularly fun to do with kids as they can help mix and roll out the dough and even cut out the shapes for the fries (just make sure they are thick enough!)

Chickpeas are a great source of fiber and low on the glycemic index, which means they help keep your blood sugar in check, giving you a sustained amount of energy versus just a quick spike. Sneak in a few extra grams of good-for-you fiber in your next dough based recipe. The chickpeas give it an almost crunchy, corn-meal taste. Stick that in your hummus and eat it.  So give it a try this weekn and let me know what you think!

And don't forget to upload photos of any recipes that you make on this site to my facebook page, www.facebook.com/CookingAuntJess to share with everyone!

Read More