Chocolate chip breakfast cookies – A combo between a soft cookie and a muffin top packed with mini chocolate chips and farro for a chewy bite.
Chocolate chip cookies for breakfast it’s my kind of language. I mean, who doesn’t want to wake up to a warm soft cookie full of chocolate chips? Let’s not confuse these cookies with chocolate chip cookies or think these are the oatmeal cookies and I just added chocolate chips to them. No, these ones are chocolate chip breakfast cookies.
Yes, they do have oats. They also have applesauce. Some sugar in the raw. And farro.
If farro sounds like a foreign language to you, let me translate it for you.
Farro it’s a wheat like grain with a hearty flavor and a chewy, creamy texture. It has been used for centuries in Italy, only in the last couple of years has began to be found in the US stores. It’s a good substitute for rice, cracked wheat, wheat berries.
For these cookies I use pearl farro, given to me by the lovely people at Tuscan Fields.
A couple of weeks ago I applied for a scholarship to Eat Write Retreat, sponsored by Tuscan Fields. Along with other 49 other food bloggers I’m creating a unique recipe featuring this hearty grain.
In the past I’ve used farro in salads in even in risotto but this time I wanted something else. Something to fit my blog theme. At first I thought of making some bread, than the idea of muffins started to make room in the back of my mind but, but cookies knew how to talk me into making them.
These cookies turned out soft, more towards a cake muffin top. They are sweet, but not too sweet, packed with chocolate chips and farro. The farro gives the cookies a nutty flavor and a chewy bite, pairing great with the addition of the almond extract.
I ended up with 3 dozen of cookies. We enjoyed some not just for breakfast, but also as an afternoon snack or after dinner treat.
This is definitely not going to be my last time using farro in desserts, it’s just the beginning.
Chocolate chip breakfast cookies – A combo between a soft cookie and a muffin top packed with mini chocolate chips and farro for a chewy bite
- 1/3 cup uncooked Tuscan Fields Pearl Farro
- 1/2 cup diced cold butter
- 2/3 cup unsweetened applesauce
- 1/2 cup sugar in the raw
- 1 tsp baking soda
- 1 tsp almond extract
- 1 1/3 cup rolled oats
- 1/4 cup boiling water
- 1 1/2 cup all purpose flour
- pinch of salt
- 1/2 cup mini chocolate chips
- In a small saucepan add the farro and 1 1/2 cups of water and boil for about 20 minutes until cooked. Drain and leave to cool completely.
- When the farro is cold, heat the oven to 400F. Line 2-3 cookie baking sheets with parchment paper and set aside.
- In a food processor add the butter, applesauce and sugar and blend for about 2-3 minutes until creamy.
- Add the baking soda, almond extract and oats and keep pulsing, slowly adding the boiling water through the feeding tube.
- Turn the food processor off and add the flour. Pulse until just combined.
- Place the batter into a mixing bowl and add the cooled farro and chocolate chips. With a spatula, fold them in.
- Using a medium ice-cream scoop, drop cookie dough on the prepared sheets.
- Bake in preheated oven for 10 minutes or until the top is firm to touch and slightly golden.
- Remove from the oven, leave to cool for a coupe of minutes on the baking sheets before placing them to cool completely on wire racks.
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