SMOKED ALMOND CHOCOLATE COOKIES
with raisins, Chipotle powder and coffee! Complex and satisfying! With each bite of the cookie, new flavors emerge!
Makes 9-1/2 dozen
Preheat oven to 375 degrees
2 c. smoked almonds
1 c. chocolate chips
2 c. raisins
1/4 c. finely ground flax seed
1 stick margarine, softened at room temperature
1 T. Balsamic syrup
1 T. cinnamon
2 T. vanilla extract
2 t. baking soda
1/4 t. Chipotle powder
2 c. dark brown sugar
2 c. very strong fresh brewed coffee, or instant – just make sure it’s strong
3 c. all-purpose flour
Combine smoked almonds and chocolate chips in food processor. Process till mealy. Transfer to large mixing bowl.
Now combine raisins and ground flax seed in processor and process till mealy. Add to mixing bowl.
Add to mixing bowl, margarine, Balsamic syrup, cinnamon, vanilla, baking soda, Chipotle powder and brown sugar, stirring well after each addition to evenly distribute ingredients.
Add coffee, stir, then add flour all at once. Stir well to thoroughly incorporate the flour.
Let dough set a room temperature several hours before baking.
When ready to bake, drop dough by rounded teaspoon onto liberally greased baking sheet, about 2 inches apart. Bake for about 13 minutes.
When done, cookies will be soft, and browned on the bottom. Transfer to cooling rack.
If desired dust, while still warm, with a combination of powdered sugar and unsweetened cocoa powder.
Notes: When cooled, cookies should feel sponge-like when pressed between fingers and thumb from top to bottom.
I wanted to make cookies and all I had for nuts were smoked almonds. They worked and worked well. No one would know there were smoked almonds in these cookies.