I hope you have all had a very happy Elevensies and that the New Year brings you much happiness, many blessings, and every good thing. Since we recently moved a couple hours away from most of our friends, we realized that we would not be able to celebrate Togetherness (aka, EmpanadaFest) in the way that we used to do–with a big open house and mountains of empanadillas–what with the distance and drive time in poor weather. So instead we had a low-key four-of-us New Year’s Eve and Togetherness Day today. In addition to beating pots and pans and sweeping out the old year and lighting incense for the Ancestors, it may have involved watching The Big Lebowski. It also involved food.
I never thought I’d have a recipe on my blog, lol, but here goes. As part of that celebration, I made a recipe that I’ve been working on for a little bit now. It’s a delicious paleo take on a cookie-muffin hybrid love child. I basically modelled it after a traditional chocolate chip cookie recipe, but substituted paleo ingredients, and lo, it worked. Yes, it’s just that easy! Fool’s luck and all that. The muffin tin is key for achieving maximum brownage. Just like the corner pieces are the best part of brownies, the perfectly browned exterior is the best part of a cookie. Caramelized sugars are a gift. But first, dude, can I just say that food photography is wicked hard. My hat is off to all of you brilliant bloggers who take beautiful food photos. That shit takes skill.
World, I present to you…
- 1 1/2 cups blanched almond flour*
- 1/2 cup coconut flour
- roughly 1 tsp of baking soda or baking powder**
- pinch of sea salt
- 2 sticks of butter, softened***
- 1/2 cup honey****
- generous splash of vanilla extract (I use 2-3 tsp, because it’s mas deliciouser)
- 3 eggs******
- one bag gluten, dairy, and soy-free chocolate chips (ie, Enjoy Life chocolate chunks or mini-chips)
Quick Asterisked Asides:
- *Raw almond meal works, too, but is not as elegantly foo-foo.
- **Technically, you should use baking soda because pH. However, I suffer the misfortune of being able to taste baking soda in baked goods (it’s a distractingly gross metallic taste that makes me want to wipe my tongue clean with a sponge, and doesn’t that sound fun?), so I always and only use baking powder in recipes. Some would have you believe that interchanging these does not work, but I have yet to experience any baking FAILS due to this exchange.
- ***Since this is a Paleo recipe, I am obligated by law to tell you that this butter should be grassfed if you’ve the dosh for it.
- ****Supporting your local bee population and local apiarist(s) by purchasing local honey is an honourable deed.
- ******I love my chickens!
- Preheat oven to 350 degrees Fahrenheit.
- Grease a mini-muffin pan with butter or coconut oil or some other culinary unguent of your choice.
- In a large bowl, beat wet ingredients until you feel comfortable that you’ve done a pretty good job at mixing it all together. Some of you may perform this step with a hand-mixer or a posh standing mixer. That’s cool. I’m sure it’ll work just fine. I use a fork. It’s a special magical fork that came into my life when I met my dear husband (of now 18 years!). It was, and I do not joke, his only fork when he was a hip young bachelor living in a studio apartment at Uni. Lol. Anyway, it is known as The Fork, and it is mine now, mwah-ha-ha-ha, and I use it to mix everything. If I can’t mix it with The Fork, I don’t make it. And I’ve made angel food with this fork, so… One does not need fancy equipment to make deliciousness. That’s all I’m sayin’. Here is a picture of the fork to inspire you:
- In case you are unsure, the wet ingredients are the Butter, Eggs, Honey, and Vanilla. Which could be a recipe on its own, right? Om nom nom. But don’t stop there…
- Add dry ingredients (flours, salt, leavening) to wet ingredients. Beat until well incorporated.
- Your dough should be slightly loose, but not at all runny.
- Add chocolate chips and fold in with a rubber/silicon spatula.
- Use a spoon or something to fill the mini-muffin pan bits with the dough.
- Bake for 12-15 minutes depending on your oven. It’s 13 minutes to heaven in my oven. ;)
- Cool for a few minutes before trying to remove the mookies from the muffin pan. Cool completely on rack.
Mookies cooling. Be patient.
Two quick alternatives for you:
Alternative #1–I’ve made this recipe with 2 eggs instead of 3. It makes for a drier, more cookie-like crumb. Don’t overbake.
Alternative #2–Leave out the chocolate chips and make thumbprint mookies instead! After spooning the dough into the mini-muffin pan, use a spoon (or your thumb, for authenticity) to make divots in the center of each mookie. Fill with jam of your choice and then bake. Super delicious, like, whoa. Great with tea.