Mesquite Cookies Recipes

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CHOCOLATE MESQUITE COOKIES



Chocolate Mesquite Cookies image

I found this recipe on the internet while doing a search for "mesquite powder," which I bought to make Crock Pot Pulled Pork (recipe #132049, which I recommend). Intrigued by the unusual ingredients, I have not been able to identify the original source, but have subsequently modified the recipe anyway. As cookies go, these are nutritious - the honey and mesquite have a wonderful caramel rich synergy and the cookies form an attractive crackle pattern like gingersnaps. Be careful not to overbake - watch carefully and go on the light side of done when you take them out. I used "raw organic mesquite powder" by Health Matters, found at my local health food store.

Provided by Canadagoose

Categories     Drop Cookies

Time 20m

Yield 1 dozen, 6 serving(s)

Number Of Ingredients 11

1 cup spelt flour or 1 cup kamut flour
1/4 cup mesquite powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup unbleached cane sugar
1/2 cup dark brown sugar
1/4 cup butter, softened to room temperature
1 egg
1 teaspoon vanilla
2 teaspoons honey
1/4 cup dark chocolate, good quality chopped fine (or small chocolate chips)

Steps:

  • Cream together butter and sugars, beat in egg, vanilla and honey. Combine dry ingredients and gradually beat into butter mixture. Stir in chopped chocolate. Drop by tablespoonsful onto cookie sheet lined with parchment or silicone sheet (allow plenty of room for them to spread). Bake at 375 degrees Farenheit (350 degrees in convection oven). Bake approximately 10 minutes, depending on size and oven (see above comments).

Nutrition Facts : Calories 218, Fat 11.4, SaturatedFat 6.9, Cholesterol 55.6, Sodium 478.3, Carbohydrate 29.9, Fiber 0.9, Sugar 28.1, Protein 1.9

MESQUITE CHOCOLATE CHIP COOKIES



Mesquite Chocolate Chip Cookies image

I spent some time this summer harvesting mesquite beans to be milled into flour. I found this recipe on a web site for how to on using mesquite flour. I did tweak it a little bit. The original has 2 cups of rolled oats and since I din't have any....I left that out. These came out soft and chewy! The mesquite flour adds a...

Provided by Mary Lou Ellis

Categories     Cookies

Time 40m

Number Of Ingredients 10

2 1/2 c flour
1 c mesquite flour
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
2 stick butter room temp.
2 c sugar
3 large eggs room temp.
2 tsp vanilla
2 c chocolate chips

Steps:

  • 1. Preheat oven to 375. In a large bowl whisk together flour, mesquite flour baking soda, baking powder and salt.
  • 2. This dough is pretty stiff so I recommend using a stand mixer. In the mixing bowl cream butter and sugar until well combined. Add eggs 1 at a time until completely incorporated. Add vanilla.
  • 3. Add flour mixture in 3 batches, incorporating well with each addition.
  • 4. Stir in chocolate chips, and if you like 2 cups of rolled oats.
  • 5. Drop dough by the spoonful on a cooking sheet. Do not crowd. Depending on how big you make the cookies will determine how long you bake them. I found 10 minutes for a 2 teasp. dollop of dough per cookie is about right if you like your chocolate chips cookies soft and chewy. Do not over bake!!!!
  • 6. After the cookies come out of the oven, tap them lightly with the back of a spoon to flatten slightly. Let them cool on the cookie sheet for about 10 minutes before moving to a cooling rack.
  • 7. Enjoy!!

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