I wanted to believe that my pregnancy-induced sweet tooth would exit along with my sweet baby.
Alas, this did not happen.
I love nursing my daughter. I love the connection and the coziness and the fact that I can make perfect food for my little sweetheart.
But nursing makes me hungry, more hungry than pregnancy. Nursing makes me think about nuts and chocolate and butter all the time.
So when chocolate chip cookies with pecans and sea salt showed up on my Instagram feed, I took to the Lovely Lanvin blog for her recipe. (She had me at pecans, she sealed the deal with sea salt.)
When it comes to baking, I rarely follow a recipe. It’s just too fun to color outside the lines. Also, if I’m going to bake and I’m going to indulge, I do what I can to improve nutrition while not compromising taste.
These cookies were everything I’d hoped they would be.
I swapped out half the butter for coconut oil, halved the sugar and used coconut sugar instead of the white/brown blend (coconut sugar contains some important nutrients and doesn’t cause the same blood sugar fluctuations as other sugars). And I added more nuts, including walnuts, because why not?
Next time I’m going to try oats and ground flaxseed instead of whole wheat flour.
I bake one sheet at a time and freeze the rest of the dough for later at a half-hearted attempt at portion control. I’ve already gotten two dozen cookies out of this recipe and I still have more dough.
As cookies go, these were very easy (especially with a stand mixer) and very well received by the family.
Peace, love and chocolate, I say. Especially when you’ve got a baby to fatten up.
Chocolate, Pecan & Walnut Cookies (adapted from Lovely Lanvin)
1/2 cup unsalted room temperature butter
1/2 cup coconut oil
1 cup coconut palm sugar
2 extra large organic eggs
2 teaspoons pure vanilla extract
2 1/4 cups whole wheat flour
3/4 teaspoon sea salt
1 teaspoon baking soda
1 cup pecans
1 cup chopped walnuts
2 1/2 cups chocolate chips (semi sweet or dark)
In a stand mixer with a paddle attachment, cream the butter and oil until smooth. Gradually add the sugar, scraping down the sides of the bowl frequently to make sure the butter and sugars are mixed well. Add the eggs one at a time until incorporated, then add the vanilla. Mix together the flour, salt, and baking soda in a separate mixing bowl with a whisk. Slowly add the flour mixture into the egg and sugar mixture, making sure everything is mixed well. Stir in the chocolate chips and nuts, making sure the chocolate and nuts are evenly mixed throughout the dough. Using a small ice cream scoop, scoop onto a greased cookie sheet. Bake at 375 degrees for about 9 – 10 minutes.