So let me address the issue of the Mesquite Flour. This is a gluten-free flour made from dried and ground bean pods of the mesquite plant. This flour, although expensive, is absolutely beautiful. If you were smelling it in a blind test you would probably swear you were smelling a mocha coffee hot chocolate mix. Once I finally got my hands on this flour (which is a little hard to find) I knew that I had to pair it with chocolate. Coffee enhances the flavor of chocolate so I was hoping this flour would have a similar effect. You will obviously have to decide for yourself if these cookies are as wonderful as I think they are, but if cookies are not your thing, at least try to find some mesquite flour and give it a try in other baked goods or even a smoothie.
Chocolate Walnut Mesquite Cookies (Gluten-Free)
1/2 cup of unsalted butter
1/2 cup natural unrefined cane sugar
1/2 cup dark muscovado sugar
1 teaspoon vanilla
1 1/4 cup brown rice flour
3/4 cup mesquite flour
1/2 cup Dutch processed cocoa
1/4 cup tapioca starch/flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
3/4 cup dark chocolate chips (optional)
In a large bowl with a hand mixer or a stand mixer with paddle attachment beat the unsalted butter, cane sugar, muscovado sugar and vanilla until creamy. Mix in the eggs, one at a time, beating well after adding each one. In another large bowl whisk together the brown rice flour, mesquite flour, dutch processed cocoa, tapioca starch, salt and baking powder. Slowly add the flour mixture to the wet ingredients and beat on a low setting until all the flour is incorporated. Mix the chopped walnuts and dark chocolate chips (if using) by hand with a wooden spoon. Cover the bowl of dough and place it in the refrigerator to chill for 30 minutes.
Preheat your oven to 350° F. Remove the dough from the refrigerator and shape it into 1-inch balls. Place the balls on a cookie sheet and gently press them down with the bottom of a drinking glass or the palm of your hand (At this point you could also sprinkle them with a little bit of sugar but they really don't need it). Bake the cookies for 8-10 minutes. Transfer finished cookies to a wire rack to cool.
I always love it when bloggers show a shot of their food set up. The particular shot that I got from this set up wasn't used because I liked the one I used above better. I always try to take multiple shots from different angles and set ups so I have plenty of pictures to choose from.