In what has turned out to be the hurricane that wasn’t (Earl) here on the South Shore of Long Island some serious cookie baking was done today. During a wine fueled dinner at The Hideaway in Ocean Beach last night the idea for Hurricane Cookies was born.
Previous hurricanes have usually wiped the power out for a few hours or a few days so I wanted to be sure that plenty of snacks were around to sustain us through the storm. Now I am left with a delicious batch of cookies and no hurricane to speak of except for some drizzle and high surf. These cookies are a riff on my classic vegan chocolate chip cookies (except they are NOT vegan) in that I used spelt flour, decreased the sugar even more (date puree saves the day), and added an espresso liqueur and some cinnamon.
Lacking a mixer I made these cookies in my mom’s enameled cast iron pot by melting the butter (to make my mixing easier as I hadn’t softened the butter) and adding the rest of my wet ingredients to the pot over low heat. Dry ingredients were mixed in, firmed up in the refrigerator and then baked to rave reviews.
One Pot Hurricane Cookies
2 c. rolled oats
2 c. spelt flour (feel free to use whole wheat pastry or an all-purpose flour)
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
3/4 c. butter (1-1/2 sticks)
2 tblsp. peanut butter
1/2 c. date puree
1/2 c. maple syrup
1 tblsp. espresso liqueur (I used the Van Gogh brand)
1 tsp. vanilla
1 bag semi-sweet chocolate chips
Preheat your oven to 350F.
In a medium bowl combine rolled oats, flour, baking soda, baking powder, salt, and cinnamon and mix thoroughly.
In a large pot over low heat melt the butter and peanut butter together. Take off the heat and mix in the date puree, maple syrup, espresso liqueur, and vanilla. Add in the egg.
Add the dry ingredients into the wet ingredients. Lastly, stir in the chocolate chips. Chill in the refrigerator for about a half hour.
Drop by tablespoons onto an un-greased cookie sheet and bake for 14-16 minutes.