Allison Cafe

This is my second attempt at making the healthy chocolate chip cookies from the newly released Babycakes cookbook. And I even though the first batch got rave reviews from my husband and his co-workers, I think this second batch turned out even better. Since Erin’s recipes in the cookbook have evolved from years of perfection, I followed the recipe EXACTLY last time. I learned my lesson when I didn’t read the recipe completely before making the cupcakes. Feeling a little more confident this time, I made some variations and they turned out scrumptious. Since I don’t have a gluten-free diet, I wanted to incorporate the whole wheat flour this time. And I also tried adding some shredded coconut as well. Yum! Once you try these, you won’t want to make the traditional version of chocolate chip cookies ever again!

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Recently I attended the book signing for Babycakes, a vegan and mostly gluten free baking cookbook by Erin McKenna. Enticed by the prospect of enjoying sweets with natural sweeteners and healthy ingredients, I made my first of several trips to Henry’s Market, Trader Joe’s and Whole Foods. As I walked the aisles seeking new ingredients, such as garbanzo-fava bean flour and coconut oil, I felt like I was entering a whole new world. I had never even thought to use these items in my baking before. Fortunately, I myself do not have any food allergies, that I know if anyway, that have forced me to experiment with gluten free baking. However, after learning about the many health benefits of coconut oil, flaxmeal, soy and natural sweeteners like agave nectar and evaporated cane juice, I was inspired to take my love for sweets to a healthier, and hopefully tastier, level.

I decided to start off by (more…)