I haven’t posted a recipe for cookies in much too long and you have all kept reading, inspire of that fact. I owe you all a great big hug.
[Insert awkward hug here.]
To be honest, I’ve been feeling a little uninspired coming off my Cookies Don’t Count October Craft Challenge Addendum (that’s now the official name of it.) I’ve wanted to bake cookies, but I was…dare I say it…out of practice.
I’m teaching the Biology of Food and Agriculture and up until this week, we’ve been mostly focusing on the agriculture side of things. They just had their exam on Tuesday though, so on Thursday, to introduce the food topic, my colleague and I planned a joint class.
We introduced the topic of Food by showing this video, which we totally stole *ahem* borrowed from this UCLA class that I really want to take. I mean teach. I really want to teach it. I kind of am, I guess.
After showing the video, we gave them an overview lecture on the evolution of the food pyramid, talked about Michael Pollan’s Food Rules, and then introduced the nutrition aspect with….A COOKIE TASTE TEST!!
I let my colleague pick the cookie flavor (we did chocolate chip last year) and she picked molasses, which I was clearly not going to argue with, it being one of my favorite fall flavors of all time. She made her great-grandmother’s recipe and I made a completely made up by yours truly recipe. Katie-style, meaning that it was gluten free, dairy free, vegan, and mostly sugar free. (Save the molasses, which is sugar.)
We each handed out the two cookies and then asked the students to vote on their overall favorite…..and….DRUMROLL…
MY COOKIES WON!!! *I’m humble.*
Sometimes I don’t really know what the “average” person would think of my cookies. I mean, let’s face it, the cookies I make – gluten free, coconut flour, coconut oil, erythritol….these aren’t your standard, run-of-the-mill cookies. So I never know if other people think they taste “good” or “healthy good.”
I mean, I love them but maybe I’ve just trained my taste buds to like them, right?
25 out of 32 students chose the gluten, dairy, and egg-free, mostly sugar free cookies. (They said they LOVED the flavor of coconut that is just kind of hinted at – their words, not mine (I love these kids) – from the coconut oil and the coconut flour.
This being a cookie blog and all (kind of…) I can’t deny you the recipe.
Butternut Maple Molasses Cookies
- 3 T coconut oil, slightly melted
- 200 grams cooked and pureed butternut squash (1 cup; could sub pumpkin)
- 3 T molasses
- 1 3/4 cups erythritol
- 1/4 cup almond milk
- 50 grams coconut flour (about 1/2 cup)
- 40 grams oat flour (about 1/3 cup)
- 2 T cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 T cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 tsp maple extract
You should go make these now. Only 7 out of 32 college students were wrong. 78% picked the *right* cookie.
I should note that I made this recipe on Wednesday and it make 34 cookies. Since there are 32 students in class, I was fine….but then…well, I think you can guess what happened. I ate a couple. A few. Okay 6.
So I made another batch on Wednesday night and I brought most of them to school yesterday. I saved another dozen for myself because DUH.
What are your thoughts on sugar and nutrition and the food pyramid? I was impressed with the lively discussion we had in class with the students.