I was doing a quick search to find out how many carbohydrates were in a date, when I came across a random “answer forum” where someone stated “Dates come from plums.” in a rather matter of fact way. They what???? … Continue reading
I’m funny about my cookies.
I tend to like mine a bit heartier than your average Toll House. More like Ghirardelli meets Rocky Mountains…or something like that. The more you put into it, the better it gets.
So when I make cookies around here, let’s just say they are almost healthy enough to eat for breakfast. It’s just that they are too good to make that a guilt free experience.
Believe me, one lone cookie, left over from last night’s baking, sat staring at me while I had my breakfast of eggs and veggies this morning. I ate around it, I cleaned around it, I wished someone would just come along and grab it. Finally, in a desperate attempt to rid the plate of temptation and wash the crumbs down the drain, I handed it to my brother. That did the trick.
He has no qualms with eating cookies for breakfast and I congratulated myself for my rock hard willpower. It was a win win if you ask me.
Chocolate Chip Cookies Rocky Mountain Style
1 c. butter (or 1 c. coconut oil plus 1/2 t. sea salt)
1 c. coconut sugar
1 T. vanilla
1 c. oats
1/4 c. ground flax seed (optional, substitute with 1/4 c. flour)
1 c. buckwheat flour (or whole wheat)
1 t. baking soda
2 c. chocolate chips
1 c. walnuts, chopped
1/2 c. coconut, unsweetened, shredded
Pre-heat oven to 375 degrees. Cream together butter, sugar, vanilla and eggs.
Stir in oats, buckwheat, soda and flax seed.
Add chocolate chips, walnuts and coconut. Stir some more.
Spoon onto an un-greased baking sheet.
Bake for 10-12 minutes. Transfer to cooling rack…
And guard with your life…or at least a metal spatula. Someone even had the audacity to remove cookies from the rack as I was taking pictures! See? Like I said, you need an intimidating weapon.
So I’m totally intrigued by buckwheat.
Do you know that it’s not a cereal or grass as is wheat, but is actually related to sorrels and rhubarb?
It was originally cultivated in Asia, possibly as early as 6000 BC and is documented in Europe by the Balkans circa 4000 BC.
It has a beautiful flower, is gluten free, and quite tasty. :D
So, yes, these cookies are gluten free and can easily be dairy free as well. Simply use coconut oil in place of butter and check the ingredients of chocolate chips before you buy. A quick search led me to two brands of chocolate chips that are dairy and gluten free – Sunspire and Enjoy Life. Or, if you’re feeling super industrious you could make your own chocolate or carob chips/chunks!