Chocolate chip cookies. How can one little cookie lend itself to seemingly countless interpretations? Neiman Marcus has a chocolate chip cookie recipe. The New York Times has a chocolate chip cookie recipe. I have a chocolate chip cookie recipe. Funny, that last one does not hold quite the same intrigue.
More often than not, when I bake cookies for no other reason than my own personal enjoyment, I turn to a recipe that calls for a package of dry pudding mix in the batter. The cookies that recipe yields are wonderfully soft, and I can adjust the flavor with either vanilla or chocolate pudding mix.
These orange agave chocolate chip cookies provided a new way for me to enjoy one of my favorite flavor combos: chocolate and orange. The cookies are made with agave nectar in place of sugar, so as far as healthy cookies go, these are not as bad as others.
Agave nectar is known for a glycemic index lower than that of sugar, so it is less likely to cause a rapid spike in blood sugar. I am not a nutritionist, so that is the extent of my expertise on the health front. I am a person with a fairly active sweet tooth, so I can say these cookies are plenty sweet despite their lack of sugar.
Please do not let what may sound like an unusual ingredient – agave nectar – turn you away from these cookies. I often discard recipes when I have never heard of an ingredient or do not know where to find it. Though many of us do not likely have agave nectar in our pantries right at this moment, it is relatively easy to find. At my local grocery store, agave nectar is shelved in the baking aisle along with the other sweeteners.
There are plenty of uses for agave syrup beyond these cookies. A reference guide on substituting agave syrup for other sweeteners is available at All About Agave. Vacation Cookies are another cookie recipe that make use of both agave nectar and chocolate chips.
I am starting to think there may be as many uses for agave nectar as there are interpretations for chocolate chip cookies. Enjoy!
- ⅔ cup agave nectar
- ⅔ cup canola oil
- 1 egg
- 1½ teaspoons pure vanilla extract
- 1 teaspoon orange extract
- zest of one orange
- 2½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- In a large bowl, mix together the agave nectar, canola oil, egg, vanilla extract
- orange extract and orange zest.
- Add the flour, baking soda and salt to the wet ingredients and continue to mix until thoroughly combined and a soft dough forms.
- Fold in the chocolate chips.
- Drop batter by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 325 degrees F for 12-14 minutes or until the cookies are light golden brown.
- Allow to cool on a baking sheet for a few minutes, then transfer to a wire rack to finish cooling.