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Wednesday, October 13, 2010

I created a new cookie recipe today.

“pumpkin” choc chip cookies
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Recipe
4 cups whole wheat flour
2 cups baked butternut squash (bake at 350 for 45 min let cool)
1 cup unsweetened applesauce
1 egg
1 tbsp baking powder
1 tsp salt
3 tsp cinnamon (you may add more for your taste)
1 tsp nutmeg (you may add more for your taste)
1/4 cup blue agave nectar
1/2 cup water
48 Sees Semi Sweet Chocolate Chips
Mix all ingredients together except choc. chips.  Scoop by a tbsp full and press 1 large choc. chip onto the top of each cookie. Bake at 375 for 8-10 min. on a lightly sprayed cookie sheet.  (I added one large Sees choc. chip to the middle of each cookie but you could mix in as many choc chips as you’d like.  I wanted to control the calorie count so one chip is 7 cal from Sees.) Each cookie is about 55 calories. Makes aprox. 4 dozen cookies. These cookies aren't really sweet but they are great if you eat healthy but want a fall treat!!!

Posted by Becky Jones at 1:27 PM

4 comments:

  1. AbbieOctober 13, 2010 at 4:17 PM

    Awesome! I didn't know about this blog. It just proves, once again, you are amazing! I am so trying this recipe. Also, where do you buy your agave nectar? And where in the store do you find it? Is it by the juice or by the baked goods?

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  2. Becky JonesOctober 13, 2010 at 8:10 PM

    Abbie, you find Agave in the baking isle by the sugar and sweeteners. It is a little pricey but you don't need much of it because it is so much sweeter than sugar. I usually use a third compared to sugar.

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  3. MelissaOctober 19, 2010 at 8:06 PM

    Becky I would love to see a post about the agave? I've never used it. Can you use it in place of sugar all the time? Is the 1/3 ratio you use all the time that you mentioned above? Best place local to us to buy it? Do you use any other sort of sugar substitute? (sorry if any of these are dumb ?s)

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  4. Becky JonesOctober 21, 2010 at 1:46 PM

    The best place I have found is Costco to buy Agave. A lot of information I have read suggests different proportions to use for sweetness. I try to get away with as little as possible. I often half the sugar in a recipe or add in a third to a half of the Agave. Agave is sweeter than sugar and its consistency is similar to honey so you do need to add a little more dry product. I taste the batter or dough several times to get the right sweetness.
    I used to use splenda but I'm out of it. I don't mind the aftertaste but Dan and the kids won't eat it. I do like Truvia a form of stevia but it is expensive and I've only found it in small packets.

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