Chewy Chocolate Chunk Honey Sesame Cookies

April 8, 2024 / Lyn Jones / 0 Comments

Every bite has chewy edges with soft, chocolatey centres, making these cookies extra yummy!
They are super easy to make and healthier too. Makes 12


.5 c salted butter at room temp (ghee and add salt?)
.5 c honey
1 large egg
2 tsp vanilla extract
1.5 c white whole wheat flour – try spelt instead of plain flour for denseness – or rye
.5 tsp cinnamon (opt)
.75 tsp bicarb
.5 tsp salt
1.5 c chopped chocolate chunks or chips
.33 c sesame seeds, toasted

1. Preheat the oven to 160°C. Line a baking sheet with parchment paper. Toast the sesame seeds.
2. Add the butter to a skillet set over medium heat; cook until the butter begins to brown*,
about 3-4 mins. Remove from heat, transfer to a heatproof bowl. Let cool for 5 minutes or so.
(* Let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan. Little brown bits will form on the bottom of the pan. Those are the nutty little bits that will make your recipes extra delicious).

3. To the browned butter add the honey, egg & vanilla, mixing until smooth. Add flour, cinnamon (if using), bicarb and salt and mix til just combined. Mix in the chocolate and sesame seeds. Dough may be too wet to roll yet so let it sit and chill 10 mins to stiffen it: don’t neglect this step!

4.  Roll dough into tablespoon-sized balls, place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on your counter 1-2 times to flatten them (don’t omit this).
Bake another 2-3 mins til cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit there.  Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.

NOTES:  your cookies will come out flat and chewy with very wrinkled edges and pockets of melted chocolate. They will require no chilling and take less than thirty minutes altogether. They’re even pretty healthy too! Hopefully, you’ll love these and be making them year-round!

– dough can be made up the night before.

– they are more cake-like than we were led to believe.

Roasted Eggplant Wedges with Herbed Pistachio Millet

October 16, 2021 / Lyn Jones / 0 Comments

Serves: 4-6

INGREDIENTS
for the quick pickled red onion
  • half of a red onion – thinly sliced
  • apple cider vinegar
  • 1 tsp coconut sugar (optional)
for the herbed pistachio millet
  • 1 cup millet – soaked in purified water w/ a splash of apple cider vinegar
  • 1 Tab neutral coconut oil or ghee
  • 1 tsp cumin seeds
  • 1½ tsp turmeric – fresh or ground??
  • sea salt – to taste
  • 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint
  • ⅓ cup pistachios – chopped (or try peanuts)
for the eggplant wedges
  • 2 medium eggplants – sliced into wedges
  • 1 Tab coconut oil
  • sea salt
  • freshly ground black pepper
  • za’atar – or use ground thyme
for the tahini sauce
  • ¼ cup tahini
  • 1 tsp maple syrup or honey
  • ½ teaspoon sriracha or Tabasco (optional)
  • pinch of sea salt
  • freshly squeezed juice of 1 lemon
  • ¼ cup purified water

    to make the quick pickled red onion

    1. Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants.

    to make the herbed pistachio millet

    1. Drain the millet and thoroughly rinse it in a strainer.
    2. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes.
    3. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios.

    to roast the eggplant wedges

    1. Preheat oven to 200° C. Prepare a parchment paper-covered baking sheet.
    2. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat.
    3. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with za’atar when serving.

    to make the tahini sauce

    1. Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency.
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