In an effort to make a healthy tasty treat without sacrificing flavor or rich taste, I embarked on a journey to create a cookie recipe that would satisfy my sweet tooth and my desire to stay fit.
I am usually reducing sugar amounts in recipes, but this is the first time I did a substitution for both sugar and some of the butter in these fall inspired scone like cookies.
Making sure the wet and dry ingredients are balanced is the trick to a well formed easy to bake cookie. I made a similar cookie for a Christmas cookie swap last year but the brown butter and sugar amounts made for high calorie snacking that left me feeling less than merry.
I have done a fair amount of baking over the years and trying new things has never been an issue. I started out with a few basic recipes in front of me and then went ahead and began the substituting.
On the first try I managed to get the chemistry correct and my cookies came out with a delightful level of flavor without the guilt.
The result is a two bite bit of heaven with a complex flavor and just the right amount of rich sweet yummy cookie essentials.
First mix the dry ingredients in a large bowl and set aside.
I used fresh thyme, grated turmeric, and one thai chili minced.
Preheat the oven to 350 degrees F.
Set the butter to cool while mixing together the wet ingredients. I used a food processor to chop and cream the dates and cashews together with water to make a creamy sweet cashew butter.
Once it is all well mixed add the brown butter and blend.
Add this a little at a time to the dry ingredients and mix together but don't over mix as it will make the dough chewy once baked.
Fold in the chocolate chips.
Let cool and eat!
Happy baking!
