Mesquite, canela and pecan chocolate chip cookies
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I wanted to incorporate flavors from my childhood growing up in Mexico City into my mother's chocolate chip cookie recipe. But I also wanted to add ingredients I've discovered more recently like the deliciously elegant and sensuous mesquite flour, coconut palm sugar, and the very versatile (and nutritious) chia. <br />Although hard to find (but easy to order online), mesquite powder (or flour) is one of the most amazing spices. Worth to try it! <br />I specifically use canela, or Mexican cinnamon, that is a different variety of the commonly used Saigon cinnamon. Canela is milder, fruitier and sweeter. I ground 2 canela sticks in my coffee grinder, and the smell drove me crazy with impatience. I couldn't wait to eat the first cookie!
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