Wednesday, December 12, 2007
Cookies & nog
Well, my pumpkin chocolate chip cookies didn't turn out the way I envisioned them, but I'll share my experiment with you anyway.
When I left you last, I headed for the kitchen to recreate the pumpkin chocolate chip cookies that led me astray from the raw track last year. I needed to bake some for my son's class at the time, and since they were easy to make as a vegan version, I didn't hesitate to try one or two ... maybe a few. Oops, at least I didn't end up totally cooked (but my raw percentage dropped a little into the holiday season).
I resisted the temptation to make any baked recipes with my pumpkin this time, and set off to make a raw version of these tasty treats.
I originally decided to use the Butternut Squash Cookies (substituting pumpkin in place of the butternut squash) recipe from the "Eating Without Heating" book as a base, since it didn't any use nuts or seeds. However, I changed my mind once I actually started making them.
I opted to use my blender instead of the food processor to obtain a creamier consistency, but found myself adding some flax and almond meal to bulk the batter up a bit. I also switched the honey to agave and put in a little vanilla for that home-baked flavor.
Lastly, I mixed in some raw cacao nibs, used a mini ice cream scoop to drop the batter onto parchment-lined dehydrator trays (I have two old-school round dehydrators, but I really need an Excalibur), flattened the scooped batter into round cookie shapes and dehydrated them (flipping once and removing the parchment).
The "baked" cookies reminded me of the original version's flavor with a texture like a cross between a piece of fruit leather and a Chewy Chips Ahoy Cookie (as if that is even possible). I savored every yummy morsel.
But what about the disastrous conclusion I alluded to? It was a much happier ending from a flavor perspective; the downfall came in a visual form. I know you shouldn't judge a book by its cover, but as I have said many times (on this blog a couple times already, too), you eat with your eyes first.
Once dehydrated, the cookies became darker with less definition between the chips and the cookie itself. To maintain their traditional pumpkin color, I'll probably use golden flax and golden raisins in my next batch.
In the meantime, I'll just enjoy them with some more pumpkin nog (pictured at the top of this post), while I reflect on what I've learned from this experience.