Camera Upgrade …..

Last week my phone died a very long and drawn out death. That phone was my lifeline, and my camera. I had mentioned to my husband that one of these days I need to upgrade to an actual camera although I find taking pictures with a phone less awkward, and come to find out, I’m not the only blogger that relies on their phone for taking most of their food photos. So, when my little white side kick drew its last breath and refused to charge any longer my husband surprised me by ordering a phone for me. I had no idea what I was in for!

When it arrived I was excited, and the camera on the phone was definitely an upgrade to the last phone, but it is a phone with a camera, how upgraded could it be? The day that I had scheduled to take pictures was cloudy. (This keeps happening!) So, I played with the settings on the camera and come to find out the phone on this camera has so many settings I’m actually going to have to pull out the instruction book that came with it. I have NEVER read the little book that comes with a phone. Have you?

Now on to these sweet, little, unassuming pieces of chocolate heaven. As soon as my husband tried them, and made the “oh my gaw” face, I just knew I had to share them. They are so simple, and have minimal ingredients that pretty much everyone has in their pantry, but the texture and taste of these little guys is something to write home about. (I guess anymore it would be e-mail home about?) When they come out of the oven the cookies are puffy, but then they deflate. At first my heart sank when I turned around and saw that these little chocolate pillows had turned into flat circles, but no worries, that is what makes them nice and chewy. To me they are the perfect cookie because the edges are just slightly crispy, and the rest of the cookie is fudgy and chewy. You can’t get much better than that. 😉

It isn’t very often that you find a cookie that doesn’t need anything added to it like frosting, nuts, chocolate chips, or sprinkles. Although I can’t lie, I tried one topped with my 3 ingredient whipped frosting and it was mighty tasty. I didn’t try to freeze them, because they disappear before I can, but they do store well. My only recommendation is to make sure that you put parchment paper between them. After a day, if the house is a little warm, they will stick to each other a bit. They still taste just as good, but they aren’t as pretty. It is a good excuse for eating more than one cookie though if they stick together. 😉 Do yourself a favor this week and whip up a quick batch of these fudgy cookies so you can sit back, relax and enjoy!

What is your favorite cookie?

NOTE: This may seem like a lot of sugar, but thanks to Sugar 2.0 it is only equal calorie wise to 1/2 cup of regular sugar and it boasts fiber to keep your cravings in check!

Chewy Fudge Cookies

By Angie Gouchenour

18 cookies

Ingredients

1 cup Sugar 2.0

¼ cup coconut oil – room temp

¼ cup plant based milk (I used cashew)

¼ cup unsweetened cocoa powder

1 cup white wheat flour

2 teaspoons baking powder

Directions

In a medium bowl cream together the Sugar 2.0 and the coconut oil

Stir in the milk

Add the cocoa powder, flour, and baking powder until completely combined (Don’t over stir or they will get tough)

Chill the dough in the fridge while you preheat the oven to 350’f

Once the oven is preheated drop the cookie dough on to parchment paper covered cookie sheets (I use my small cookie scoop)

Lightly roll each scoop full and then lightly flatten with your fingers (They will spread out. Don’t flatten too much)

Cook for 10 minutes in preheated oven

Remove from the oven and allow to cool for a couple of minutes before transferring them to cooling racks

Store in an air tight container with parchment paper between the layers of cookies.