For dinner, I planned eating leftovers. And I ended up at Frites Alors! with Diran.
I had their vegetarian burger and was surprised. They make their patty with nuts and it was really yummy. And it is the first time I like a vegetarian burger that is not made by me!
I studied until 8 pm and decided to make cookies.
I thought about making chocolate chip cookies (craving chocolate). But I wasn’t feeling like making boring chocolate chip cookies with my dark (expensive) Lindt chocolate (the only chocolate I have!).
I thought about making molasses cookies but I wanted cookies with “pieces” in them (chocolate chips, dried fruit, nuts…).
And then I had an awesome idea…
I used this recipe for measurements.
- 3/4 cup spelt flour
- 1/2 cup kamut flour
- 1 tsp baking powder
- 1/8 tsp fine sea salt
- 1/2 cup unrefined cane sugar
- 1/2 cup Earth Balance buttery spread (I use whipped)
- 1/4 cup milk (I used almond milk)
- 1 big pear, peeled and cored
- 3 pieces dark chocolate (30 g), chopped (I used 85%)
Directions: Preheat oven to 350°F. In a bowl, mix flours, baking powder and salt with a whisk. In a second bowl, mix sugar and earth balance with a hand mixer. Add almond milk and continue mixing. Add dry ingredients and mix until homogeneous (I started with the hand mixer and finished with a spoon to scrape the bowl).
Chop pear as small as possible in a food processor. Add pear and chocolate to the batter and mix with a spoon.
Line a baking sheet with parchment paper. Wet your hand and make 1 tbsp balls of dough. Place them on the baking sheet (no need to flatten the top).
Bake for 30-35 minutes, until golden.
Makes 14-16 cookies
Those are so good! They don’t taste like I expected them to: the pear taste is subtle and gives a great sweetness to the cookie. The dark chocolate fits perfectly with this dough (compared to some cookie experiences when it was overpowering because of the bitter taste).
Hope you enjoy this recipe as much as I do!