Burnt Sugar Cookies

Whoa. Deep breath, Katie.

Classes start in exactly 7 days. Which means my days of lazy mornings spent in pjs until noon, slowly sipping on my many mugs of coffee are a thing of the past. In fact, they ended last week. I was back at work this week, at In Service meetings for all or parts of every day since Sunday.

Nobody likes work meetings, let alone work meetings that last all day long, but to look on the bright side (not that I am one of those people), but at least we got free lunch. Who’s got two thumbs and is easily appeased?

Luckily I spent some time in the kitchen last weekend, gearing up for the crazy week ahead of me.

And that is what I was going to tell you all about, but then I was scrolling through the photos on my camera and I saw something that caught my eye. Something that I made several weeks ago and have been silent about. Unintentionally silent.

While it was an unintentional silence, it is shameful really. Feel free to slap me around and talk trash about me behind my back.

I made cookies. (Here’w where you pretend to be surprised.) They didn’t last long. In fact, I ate them so fast, I almost don’t even remember eating them.

These cookies are very similar to your basic, run of the mill, ho-hum sugar or vanilla cookies. But they have one small, albeit important difference: Burnt sugar.

Since I don’t use regular granulated white sugar in my cookies, you may be wondering what I did to achieve a burnt sugar taste. To answer this question, reference my champion laziness. Combine laziness with my addiction to wacky flavored extract, and you get this cookie.

Burnt Sugar Cookies

• 3 T margarine
• 1 T chia seeds, soaked in 1/2 T water for about 5 minutes
• 1-2 T almond milk (as needed; I used 2 T)
• 2 tsp burnt sugar extract
• 1 tsp vanilla
• 1 cup erythritol (or regular sugar)
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 cup oat flour

Cream together the margarine, chia glop, almond milk, extracts, and sugar. Add the dry to the wet and mix until just combined. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 325 for 10 minutes. Cool completely on wire rack.

Store, covered, at room temperature.

This isn’t a typical Katie cookie. I’ve probably only used chia seeds for baking once before this, but I didn’t have any eggs on hand and I’d heard that chia glop (the culinary term for the combination of chia seeds and water) binds like eggs do. I added almond milk because the batter was dry, so you may want to start with less and add until the cookie dough looks like….well, cookie dough.

Note that these are a very low fat cookie, and they do dry out within a few days. Luckily the recipe only makes about 8 smallish cookies, and I don’t know about you, but it doesn’t take me more than a couple days to polish off 8 cookies.

They’re small(ish), remember.

I’m much too tired and uninspired right now to think of a stimulating question. Let’s turn the tables. You ask me a question. (Maybe I’ll answer…)

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