I’ve never heard as much food talk in this editing room!, our editor exclaimed as we spent a couple of days with him during the production of our last program, you guys have a one track mind. Yup. We’ve had an ethiopian food picnic during an outdoor shoot in the middle of winter, enjoyed bouillabaisse during rough cut, thai soup while writing a manuscript and when we watched our last program air on TV we celebrated with some chocolate chip cookies that Janna had whipped together. They turned out perfect for the health freak with a sweet tooth.
These cookies are based on a genuine American chocolate chip cookie recipe which Janna has modified to suit the needs of the health conscious glutton – featuring coconut sugar, almond flour and oat meal. From time to time we might share some more of our favorite Making of – recipes with you.
Janna’s Chocolate Chip Cookies
100 g butter
1 ½ dl coconut sugar
1 dl almond flour
1 ¼ dl oat meal
1 tsk vanilla extract
¾ tsp baking powder
100 g chocolate of choice
1 ½ dl peanuts (they taste extra good if you roast them lightly on a frying pan first)
Mix the coconut sugar with the butter and then add the egg to the mix. In another mixing bowl, combine the flours, baking powder and vanilla. Pour in the wet ingredients (note that the dough has to be rather runny in order for the cookies to have that chewiness to them – and if you want crunchier cookies add a bit more oat meal). Chop the chocolate into the kind of chunks you like and add them + the peanuts to the dough. Dab spoon size lumps of dough onto a baking tray and bake them for 9-10 minutes in a 200 degree oven. Bake the cookies until they are slightly brown at the edges – the longer you bake them the crunchier they will be so if you like your cookies chewy keep that in mind!