Enjoy double the chocolate and all the great taste in this Gluten Free Chocolate Chia Cookie.
In case you missed it, we recently added a button to the blog that lets you bypass everything I (and my fellow bloggers) write. (Look above the lead picture where it says "Jump to Recipe.") We did this because food blogs are slowly (or quickly, depending on your perspective) becoming one big recipe box where people pop in from
This doesn't bother me as much as it does some bloggers. I'm in the business of making recipes. If all you need is inspiration to cook a healthier dinner tonight and I provide that, then my work is done. But from a blogger's perspective, it can feel a little like you're writing for an audience of one -- yourself. I continue to "blog" because frankly I enjoy capturing my thoughts around recipes, nutrition and food, and sharing them. If you also happen to read and enjoy the content, then I'm humbled and appreciative of your time.
It's not that every recipe needs a story or that every story needs a recipe. But when your life is built around food, well, it naturally follows that you probably have some thoughts about those recipes. It's kinda funny that this topic is surfacing today because it coincides with this month's Recipe ReDux, which is all about your first food/cooking memories.
If you've been around here for a while or came to Healthy Aperture years ago from my old blog (The Professional Palate) you know I got my cooking start as a very young girl in my Mawmaw Ween's kitchen. My first blog post there was a short entry about learning to cook in her kitchen and the "plum cake" I first recall making.
Today's recipe to celebrate these "first" cooking memories isn't that cake recipe. (See the Gluten Free Double Chocolate Cookies below). We have this rule at ReDux that each month's new recipe be, well, new. I posted that Plum Cake years ago on The Professional Palate, so I had to come up with something new for this month. In case you're interested, though, here's the overly cropped picture to prove it (my photography skills have improved) plus a reprint of the recipe:
2 cups self-rising flour
2 teaspoons ground cinnamon
Pinch of nutmeg
1 1/2 cups sugar
3 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
2 (4-ounce) jars plum, apple-plum or prune baby food
Caramel sauce (optional and definitely not something Mawmaw Ween required of her cakes)
- Preheat oven to 325 degrees.
- Coat a Bundt pan with cooking spray.
- Sift together flour, cinnamon and nutmeg. Make a well in center of mixture and set aside.
- Combine sugar, eggs, oil and buttermilk. Beat until smooth. Mix in baby food. Add to flour mixture, stirring just until combined. Pour batter into prepared pan.
- Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Instead, I tinkered with these Gluten Free Chocolate Chip Chia Cookies from earlier this summer...
...and created a Double Chocolate version. While Plum Cake may have been one of the first recipes I remember cooking, baking in general was what I recall learning most from my grandmother.
She taught me that a "sad streak" in a cake, while frowned upon by professional bakers, usually means it's really moist and will be a crowd pleaser. She taught me from an early age the difference between liquid measuring cups and dry measuring cups and the importance of using the right one. She taught me the importance of leveling off my flour for accuracy in baking. And more than anything, she taught me to love being in the kitchen creating something for others to enjoy.
I hope you enjoy these cookies... and maybe every once in a while, the conversation, too. Thanks for stopping by!
Be sure to check out what my fellow Recipe ReDux Members are cooking up for their favorite first cooking memories!
Enjoy dbl the chocolate & all the great taste in this GF Chocolate Chia Cookie. #TheRecipeReDux @ReganJonesRD Tweet this
Gluten Free Double Chocolate Chia Cookies
Makes 2 dozen
- 2 tablespoons warm water
- 1 tablespoon ground flax seed
- 1 1/2 cups sugar
- 3/4 cup canola oil
- 1 large egg
- 2 tablespoons applesauce
- 2 cups (240 g) all-purpose gluten free flour (I used Better Batter)
- 1 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 2 tablespoons chia seeds
- 3 tablespoons unsweetened cocoa powder
- 1 cup milk chocolate chips
- Heat oven to 375ºF.
- Combine water and flax in a small bowl; let stand until thickened.
- Mix sugar, oil, egg and applesauce in a large bowl; add flax mixture and stir until combined.
- Whisk together flour, baking soda, salt, chia seeds and cocoa. Add to sugar mixture and combine. Stir in chocolate chips.
- Spoon dough out onto a Silpat or parchment lined baking sheet by rounded tablespoonfuls.
- Bake 10 to 13 minutes or until lightly browned (centers will be soft). Cool slightly on pan; remove cookies to wire rack to cool completely.