Texas Mesquite Chocolate Chip Cookies
“More than anything, we like mesquite flour as it is the quintessential flavor of South Texas — nutty, sweet and an easy addition to any dish.”“Mesquite flour ranks low on the glycemic index, meaning it controls and does not cause spikes in blood sugar levels. Chock-full of soluble fiber, mesquite flour improves digestion and supports the growth of healthy gut flora. Add 1 to 2 spoonfuls of mesquite flour to your baked goods and smoothies for a nutritional boost.”
Ingredients
- 4 ounces (115 g) butter, softened
- ½ cup (100 g) dark brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon (1 g) salt
- 1 teaspoon (5 ml) vanilla
- 1 egg
- ½ teaspoon (3 g) baking soda
- ¾ cup (94 g) all-purpose flour
- ½ cup (50 g) Cappadona Ranch Mesquite Bean Flour
- 1 cup (115 g) pecans, chopped
- 2 cups (320 g) chocolate chips
Instructions
- Combine butter, brown sugar, granulated sugar and salt in a bowl. Mix with a wooden spoon until creamy.
- Add vanilla, egg and baking soda and mix until smooth.
- Add the mesquite flour and all-purpose flour and mix until smooth.
- Add pecans and chocolate chips and stir to combine well.
- Cover and chill for a minimum of 2 hours.
- Drop 1 ounce (28 gram) portions of the chilled dough onto foil- or parchment paper-lined baking sheets. Bake at 350° F (176° C) for 8 to 10 minutes. Cool on wire racks before storing.
Notes
For more nutritious cookies, add 2 tablespoons (11 grams) wheat germ to the recipe.
Recipe was originally created by Tia Mariella Gorena and published in the cookbook, Mesquite Country.
Cappadona Ranch (cappadonaranch.com) provided it to Melissa Guerra, who adapted it.
Photos by Melissa Guerra
