These cookies were just that: on the fly. I hadn’t planned them out, I didn’t even have a recipe, so to speak. I just followed my feelings and felt along. I was going to make some kind of olive oil cookie, actually, but then after I opened the bag of cocoa powder and I caught a few whiffs of it, I knew I wanted chocolate.
Before my family changed our diets to help my brother, I remember how much I loved chocolate. We’d be in the candy aisle and I almost always left with a chocolate bar. After it was gone, I’d want more. Since we’ve been SCD, though, strangely I don’t crave chocolate so much – in fact, I’m quite good without it. I don’t crave it. And when I do want chocolate, it’s usually dark chocolate or something I’ve made as chocolate desserts, such as from a bakery, I don’t really enjoy that much or they don’t tempt me anymore. Don’t get me wrong, though, I still like chocolate! I just don’t get cravings for it.
I definitely feel I could improve these cookies. The chocolate flavour is understated – though now I’ve just said that (“understated”), it does sound kind of decadent, doesn’t it? [Update] These cookies actually taste like one of the chocolate/cocoa Larabars! I feel that if you wanted the chocolate flavour boosted, I’d increase the cocoa powder by an extra two tablespoons, making it a quarter of a cup.
As these are not a very sweet cookie, they could be eaten with some icing or a condiment of your choice if you don’t want to eat them plain. They’re also that kind of cookie that’s good eaten with or washed down with a glass of milk (in this case, a dairy-free milk such as almond milk).
Spur of the Moment Chocolate Cookies
Makes 20 cookies
3/4 cup almond meal or almond flour
1/2 cup white rice flour
1/4 cup cornstarch
About 2 tbsp. cocoa powder
1/2 tsp. salt
1/4 cup thick coconut milk (it should have a cream consistency)
1 large egg, beaten
1/4 cup unsweetened applesauce
1/4 cup olive oil (I used extra virgin)
1/2 cup honey
About 1 tsp. almond extract
1/4 tsp. vanilla extract
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Stir the dry ingredients together in a small or medium bowl. Mix in the coconut milk and beaten egg, until balls of dough start forming. Add the rest of the ingredients, one at a time and mixed well before each addition. The dough will graduate from a thick dough to a batter. Cover and refrigerate for 15 minutes to thicken the batter.
Spoon heaping teaspoonfuls of batter per cookie on the prepared baking sheet, spacing about an inch apart. Swirl around the drop of batter to spread the cookies as they will not spread while baking. Bake for 12 minutes. Remove from oven and cool. Enjoy!