One of the great things about KLUTCHclub is that they include a few food ingredients you can use in a ton of different recipes. So far, the whole flax meal I got in one of my boxes has been one of my favorite items to get from them. (You can read my KLUTCHclub Cooking Essentials review here.) I especially love to use my flax in my cookies.
I am all about pumpkins. Not just during Autumn, but year round. I fell in love with the idea of a chewy pumpkin chocolate chip recipe after finding a recipe on Sally’s Baking Addiction. I tried her recipe out and it was great, but I thought of a couple of alterations I could make to make them a little more healthy and incorporate my subscription box ingredient.
One of my goals in baking is to try and make the food I make just a little more nutrient dense. This is my own way of justifying my weekly baking adventures. Usually I do this by using my flax meal or adding whole wheat flour. What I like about these ingredients is their slightly nutty taste and chewiness. I had to adjust the recipe a bit because I wanted to use whole wheat flour and add in the flax meal – both of which absorb liquid more than all-purpose flour. On the surface this sounds great because pumpkin puree is full of moisture, but both ingredients together can make a cookie taste cakey fast.
The first few times I tried out the recipe, there was not enough pumpkin flavor for me – at the same time, I felt I was really pushing the limits on moisture in the cookie. I decided I would increase the pumpkin just a little, swap out some of the all-purpose flour with the whole wheat and mix the flax in the pumpkin to absorb as much of the moisture as possible.It was a good plan, but the flax and whole wheat took away from the vibrant pumpkin color in the original recipe. Instead, it looks deceptively like a regular chocolate chip cookie. I suppose I can’t have everything, can I?
- 1 Stick (1/2 cup) unsalted butter
- ¼ cup, plus 2 tablespoons light brown sugar
- ½ granulated white sugar
- 8 tablespoons (3/4 cup) of pure pumpkin puree (not pumpkin pie mix!)
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 4 tablespoons whole flax meal*
- ¼ teaspoon sea salt
- ¼ baking soda
- ¼ baking powder
- 1½ teaspoon vanilla
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- ¾ cup semi-sweet chocolate chips, plus 2 tablespoons
- ½ bar Green & Blacks Dark Chocolate*
- Soften the butter by leaving it out for about an hour. Heat the butter until it just starts to melt, but has not melted all the way. If you use a microwave, 5 - 10 seconds should do.
- Mix the flax meal with the pumpkin puree.
- Whip the butter and sugars together in a separate bowl and add the vanilla.
- Slowly add the pumpkin and flax mixture until thoroughly combined.
- In a separate bowl, mix the whole wheat flour, all-purpose flour, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
- Slowly add the flour mixture to the wet ingredients, half a cup at a time.
- Fold in the ¾ cup of chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes and preheat the oven to 350 degrees.
- Line your baking sheet with parchment paper and roll the dough into balls. Lightly flatten the dough balls and space them on the baking sheet about an inch apart.
- Bake for approximately 10 minutes.
- Take out cookies and allow to cool on the baking sheet.
I had some fun experimenting with the chocolate chunks while formulating my recipe. I tried sticking them in before baking and sticking them in after. As you can see, the dark chocolate has such a low melting point, it completely melted and spread apart in the oven. I have to say, I like the way they look – what do you think?
Have you ever received the KLUTCHclub Cooking Essentials box before? What recipes have you used your whole flax meal in?