Fudge Spice Cabin Cookies

I call these cabin cookies because they are rather rustic and remind me of cabins and drinking Gluwein, mulled wine,  around a  big warm fire.  If you have never tried Gluwein, you are seriously missing out.I had my first sip 7 years ago when my German mother-in-law served it to me with a plate of Lebkuchen and gingerbread. It’s a Holiday ritual around here now, and on cold nights we warm it up with some sticks of cinnamon and enjoy it with cookies.

This year, I made some delicious cookies to eat for the Holidays, but spruced them up to include more wholesome ingredients.

Buckwheat flour , which I do use often ,  is the ugly duckling of the flour family, yet it is one of the nuttiest and heathiest whole grains. Let me reveal a  secret: it actually has a hint of spice to it. When you try it, you will say to yourself ” Whatever is that hint of spice?”. It tastes Christmas-y.

Buckwheat is not a grain or type of wheat, but is actually classified as fruit. Confused yet?It  contains all eight essential amino acids, so it’s nearly a complete protein. Buckwheat is also high in fiber , B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates.

Because I was feeling particularly daring and  ill after having too much dairy and wine over the weekend, I used buckwheat, as well as some other healthier ingredients for these cookies: dark chocolate, walnuts and coconut oil. This ganache  is the kind of  thing a girl could pull out of the fridge and eat by the spoonful if she was having a particularly bad day..

not that I ever do that...

I urge you to try these, and you will see what I mean about the Holiday-feel of these cookies.

Oh, did I mention they are vegan? That was purely by accident, but a happy accident nonetheless.

Here are some more ideas for you to incorporate buckwheat flour  into your diet:

pizza dough

quick breads

pancakes

waffles

protein bars

crepes

nutty cookies

You can find buckwheat  at your local health food store.

 

Happy Holidays,

Lydia

Fudge Spice Cabin Cookies

Serves 12
Prep time 1 hour
Cook time 15 hours
Total time 16 hours
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert, Snack
Misc Freezable, Pre-preparable
Occasion Christmas
A rustic and wholesome vegan fudge cookie with the essence of the Holidays in every bite.

Ingredients

  • 1 cup Buckwheat Flour
  • 3/4 cups walnut meal (walnuts ground up in food processor)
  • 1 teaspoon salt
  • 1/2 cup maple syrup
  • 2 heaped teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons almond milk or soymilk
  • 1/3 cup virgin coconut oil (melted)

Filling

  • 3/4 cups dark choc chips(vegan if preferred)
  • 2 tablespoons almond or coconut milk
  • 1/4 cup virgin coconut oil
  • pinch of salt

Note

Freeze these individually for a snack that can be eaten right out of the freezer.

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Combine all wet cookie ingredients in to a mixing bowl. Fold in the dry ingredients.
Step 3
Once all ingredients are combined by stirring, chill the dough 20 minutes in the fridge. Once you remove your dough that has been chilled, it should be firm enough to roll out.
Step 4
Roll out the dough, and cut into small 2 inch circles with a cookie cutter OR just hand drop into teaspoon -sized balls. The roll-out method produces prettier cookies, but the ball drop method is faster and easier, which is what I did.
Step 5
If you used the ball method, flatten the cookies a bit, and bake them on a parchment-paper lined cookie sheet for about 15 minutes.
Filling
Step 6
Combine filling ingredients in a double boiler, so the chocolate doesn't scorch, and stir over heat until all ingredients are combined and chocolate has melted.
Step 7
Chill the chocolate mixture 20 minutes, until it has the consistency of peanut butter and is thick enough to spread.
Step 8
Slather fudge filling on a cookie and top with another cookie.

 

NCCC Day

NCCC Day.

You do know what that acronym means right? No? Well that’s because I made it up just now. Its stands for National Chocolate Chip Cookie Day, which just so happens to be today.

I try to eat healthy most of the time, and the indulgence happens usually on a weekend and is in the form of dessert, alcohol, or every once in a while some good ‘ole soul food. I do live in the South.

BUT I guess I will take one for the team today and break my general habits of  avoiding sugar and flour during the weekdays. If it is NCCC Day, so be it.

 

My  problem with chocolate chip cookies lies in the fact that every cook, baker, and blogger  has beaten it into the ground. Everyone seems to have discovered the “best” recipe or be on a quest for it. I am not in any way saying  there is anything wrong with those people, but I just feel there are enough chocolate chip cookie recipes in the world to feed every hungry child in Africa if we all made a different recipe.

 

I was not even planning on creating my own recipe, but rather pointing you to my personal favorite recipe on Eat Live Run or to the one in the  Back in the Day Bakery cookbook , which is similar. I prefer a chewy, thick and gooey cookie myself.

My creativity got the better of me when I pulled out the butter, and I decided, “NOOOO!” I do not want  to use white flour and sugar because that is not what I represent and that is not what this blog represents!  I can  make a recipe that tastes sinful and chewy, but is made with healthier ingredients. A recipe that will not make me feel like taking a nap afterwards . A recipe  that will energize me for a run or make a worthy snack.

I scoured the pantry, pulled out a hodge- podge of ingredients,  and hoped for the best, eagerly watching them as they baked to see if any disaster befell them: flattening, exploding, burning..you know… all the usual things that happen in my kitchen when I make up recipes. That’s when they go to the chickens.

The cookies looked surprisingly…perfect.Wait…Do I even dare use that word in the same sentence with anything asociated with me?

But they were very smooth, fluffy, round, oozy, and  looked  appetizing and bakery-like.

I waited in anticipation for the taste test, which happened exactly .2 seconds after I pulled them out the oven and burned my mouth eating it.

Verdict:Uh-maz-ing-ness

Did I mention that your friends will not even know they contain no white flour, white sugar, and very little butter?

I test every recipe with one simple question: Does it taste healthy? Because, to me, the answer should be a resounding “NO”.

These are decadent and rich. Exactly the way I like them.

 

Excuse me while I pour a glass of almond milk and dip in my cookie.

Wholesome Chocolate Chip Cookies

Allergy Egg, Tree Nuts, Wheat
Meal type Dessert, Snack
Misc Freezable
These chewy, rich chocolate chip cookies pack healthy punch.

Ingredients

  • 3 cups whole wheat Pastry flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon sea salt (fine)
  • 1/2 cup crunchy almond butter
  • 4 tablespoons organic butter
  • 1/4 cup coconut oil (room temperature)
  • 1 cup sucanat or natural cane sugar
  • 1/2 cup honey
  • 1.5 teaspoons vanilla
  • 2 Large eggs (room temperature)
  • 2 cups dark chocolate chips (large size)

Optional

  • 3/4 cups cherries (dried)

Directions

Step 1
Whisk together the flour, salt, baking soda.
Step 2
Cream almond butter, butter, coconut oil, sucanat, and honey together.
Step 3
Beat in eggs 1 at a time, then vanilla.
Step 4
Add flour mixture to wet egg mixture. Beat until blended.
Step 5
Carefully stir in chocolate chips and cherries.
Step 6
Scoop 2 T of dough into a ball(should be a large ball) onto a pan lined with parchment paper and repeat with remaining dough.
Step 7
Bake cookies at 325 degrees for 10 minutes. The cookies should be soft when taken out of the oven.