Sunday, 21 April 2013

Cocoa Gingersnap Cookies

The cookie monster in me came out this weekend.

The Recipe:
  •  1/2 cup whole grain brown rice flour
  •  1/2 cup teff flour
  •  3/4 cup buckwheat flour
  •  2 tbsp pea fibre
  •  2 tbsp dark cocoa powder
  •  1 tsp baking powder
  •  1/2 tsp salt
  •  1 cup cottage cheese
  •  1/2 cup low fat cream cheese
  •  1 egg
  •  1/2 cup brown sugar
  •  3 tbsp fresh ground ginger
  •  1 tbsp granulated sugar

Sift and mix flours, pea fibres, cocoa powder, baking powder, and salt. Process cottage cheese or push it through a sieve, and mix with cream cheese, egg, brown sugar, and ginger. Combine dry ingredients into the wet to form a dough. Shape into small round dough balls and squash slightly. Roll in granulated sugar if desired and bake in a 350F oven for 20 to 25 minutes until cookie is crispy. Let cool a bit and enjoy (with a glass of milk)! 

Cookie dough. The white specks are bits of cottage cheese. They will not be visible after baking. 

yum yum!

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