|leaf and acorn shapes for Fall|
My favorite kind of chocolate chip cookies are cut out of cookie cakes because they are all middle pieces! Here, I've cleaned up a cookie cake recipe for you but it could easily just be cookies if you plop them down by the tablespoon instead of patting out into a rectangle
Clean Eating Chocolate Chip Cookie Cake1 stick of butter, softened
1/4 c ground flax (best to grind fresh, I use a coffee grinder)
1/4 c molasses
1/3 c agave nectar
a little under 1/2 c honey
1 egg plus 1 egg yolk
splash of vanilla
2.5 cups of white whole wheat flour (I started with 2 cups and then added more in as needed to stiffen dough a bit)
1/2 c oat flour (grind rolled oats using coffee grinder or processor, or buy already ground at store)
1 tsp baking soda
1/2 tsp salt
about half a bag of dark chocolate chips (I used 60% from Ghirardelli)
Using stand mixer with paddle attachment, beat butter and flax until really smooth. Add sweeteners and mix super well. Like creamy smooth! Add egg, egg yolk and vanilla. Beat again until combined. Mix the dry ingredients together and then dump carefully into the wet mixture. Mix on low speed until incorporated. I turned it on high for a few seconds to really get it mixed well. Stir in chocolate chips.
Preheat oven to 350 degrees. Using a baking sheet lined with parchment paper or a silicone mat, pat out the cookie dough into a rectangle or desired shape, keeping it about 3/8" thick throughout the whole shape. Bake for about 20 minutes until center is done. Cut with cookie cutters if desired, after cooled.