I am loving my WordPress Cooking Challenge to make recipes of fellow bloggers! (Of course what’s not to love when you’re making chocolate chip cookies?) And I’m almost to the finish line! My seventh selection, out of eight recipes to try, was from Life Bellissima, a beautiful blog about her faith, family, recipes and life on a farm- including chickens (My dream! And, by the way, if she starts roasting coffee and opens a little cafe, I’m moving my family to Idaho!) Anna of Life Bellissima, is also an advocate of organic eating, just another thing we have in common. Sometimes you just have those instant connections, when you know you are kindred spirits (like from Anne of Green Gables). This is one of those times.
Going through this recipe was fun. Firstly, I rarely use almond milk in baking (for no particular reason). But it was fun to feel like I am making a treat with a different kind of nutritional value. It also called for coconut oil, which I have out on the counter top at all times, but I don’t think I’ve put in my cookies before. I love trying new things! However, the best part of this recipe is that there are no eggs, so it’s is nice to have a cookie recipe in case you are out of eggs (which Anna probably isn’t since she has chickens…). But is even better when you can without hesitation tell your assistant, aka your four year old daughter, that yes indeed she can
eat taste the batter!
Anna did mention that she had to bake the cookies a little longer than the recipe she adapted these from, and I did too (about 14 mins, as opposed to 11). And even though I let them set for a while, they were still so soft and pliable that some of them could still fold and break… which was AWESOME! They were so soft and chewy! And very chocolate-y. I loved them and so did my my nine year old chocolate officiant. He aptly claimed they taste like “brownie cookies”!
For the original recipe and instructions visit Life Bellissima!