I checked my watch – 9.28 am. Yes! We’d made it in time. Well ahead of time actually. Two minutes is a LOT of time when you are a mom. And those two minutes take on a whole new meaning when you working against the clock in the morning rush to get your older one ready for school, while simultaneously trying to pack lunch for him and breastfeeding your little one.
So, it was the first day of the second week of school after the winter break. Before the birth of my second fellow, I used to handle the elder one’s school drop and pick-up. After the younger one came along, I decided it would be better for my sanity if he goes by the school van. For a whole week we were late in getting to the van pick-up point – right at the entrance to our apartment complex.
The first two days we got so late, the van left without us and I ended up dropping him to school. The next two days we rushed out of our block only to see the van whizzing down the road – we were late still and had to drop him to school ourselves. On Friday – the last working day of the week – I called up the van conductor a few minutes before the scheduled time, telling her to wait a minute or two for us if we were late!
We decided enrolling him for the school van made no sense if we couldn’t get him ready on time. So, that Sunday, we ensured he slept on time. On Monday morning, we woke him nearly half an hour ahead of his usual waking up time. The getting ready kind of went through without any major hick-ups and the breakfast-eating wasn’t so smooth, but we went through it somehow AND got to the pick-up point a full two minutes ahead of time.
There was a sense of achievement and the kiddo too was excited about going to school in the van with his friends. We killed those two minutes happily chatting about the previous day’s trip to the beach, the sand play and the sundal eating. The watch showed 9.30am and we looked down the road. Sure enough, our white-coloured school van was cruising towards us. And then, while we waited for it to come to a halt near us, it just sped past! I wanted to call the conductor, but I realized I wasn’t carrying my mobile phone. By the time we got back home and I located my phone, the van had reached school. The conductor apologized: “I’m sorry madam. I forgot to ask the driver to stop.”
I muttered under my breath and rushed out again with the scooter key in hand – the little one was screaming his lungs out, but that’s the matter for another post. Anyway, so I somehow rushed to school and got the big kiddo in before they closed the school gates. I spotted a couple of other kindergarten moms chatting close by and walked up to them to exchange pleasantries and that is when I realized – I was still in my night clothes, with a small hole in the pajamas on my right knee! Worse still, my hair was wrapped up in a towel to keep my still-wet hair in place! Needless to say, the other moms had a good laugh at my expense while I squirmed uncomfortably.
And what happens each time I make a fool of myself somewhere? To soothe my frayed nerves, I look to get busy in the kitchen, preheating the oven and prepping for some bakes the minute the little one is tucked in for his nap. It was on one of those days that I made these cookies – chewy with gooey puddles of chocolate in every bite. Best of all, neither hubby, nor my mother-in-law like chewy cookies. So, my elder one and I have the whole cookie tin to ourselves!
These cookies are gluten-free and use our humble besan for flour. On the taste front, no one can tell that these are not the usual wheat flour cookies. They are beautifully golden-hued to boot and do not take long to prepare. So, the next time you need a chocolatey treat all for yourself, you know exactly what to make!
Recipe adapted from: Vegan Richa
Chewy Choco-chip cookies – GF (with besan)
Besan* – 1 cup
Baking soda – ½ tsp
Almond powder – 2 tbsp
Salt – a pinch
Flaxseed powder – 1 tbsp
Water – 1.5 tbsp.
Jaggery syrup (or maple syrup/molasses/honey) –
Cane sugar – 1/3 cup
Vanilla extract – 1 tsp
Sunflower oil (or other neutral tasting oil) – 1/3 cup
Chopped chunks of chocolate – up to ½ cup
* original recipe calls for garbanzo/chickpea flour, which is not easily found here. I’ve used besan, which is the flour made from brown chickpeas (kala chana).
Mix flaxseed powder with water and set aside for a few minutes
Take the jaggery syrup, cane sugar, vanilla extract and oil in a large bowl and mix well. Add in the flax mix.
Mix the dry ingredients – besan, baking soda, salt and almond powder – and add into the wet mix
Mix well. Your cookie dough will be more of a sticky thickish batter
Fold in the chocolate chips and refrigerate for a couple of hours.
After refrigeration, the cookie dough should be more manageable. You can add a little more besan if the dough is too sticky (I used about 1 cup + 3tbsp of besan in all)
Preheat your oven to 350 deg C and line your cookie tray with a sheet of parchment paper
Measure out rounded tablespoon-sized balls of dough and place on the cookie tray. Flatten slightly. Leave enough gap for cookies to spread
Bake for 12-15 minutes. The edges should be golden-brown. Bake for the lesser time for chewy cookies and for longer time if you want them crisp.
Notes: These cookies are wonderfully chewy and do not taste any different than cookies made with regular (wheat) flour. They are crisp around the edges on the day they are baked and become soft and chewy a few hours down the line.
Almost every other day throughout December I’m going to blog about my baking experiments as part of the Bake-a-thon, an event that is run each year by Valli.
There are many wonderful bloggers who participate in this event and you can see all the lovely baked dishes they are preparing here