Do you find baking relaxing? There is a reason why! Unwind and bake these Chocolate Chia Espresso Chip Cookies.
After a super long day, I came home and wanted to bake. Baking is so relaxing to me. Is it because “stressed is desserts backwards” or is there a reason why there was a connection between baking and relieving stress?
According to the Massachusetts Public Health Blog, baking is a way to nurture our creative side – something we don’t do enough of. When feeling stressed or anxious, there’s something relaxing about losing yourself in the process of stirring, mixing, and kneading and at the end, treating yourself and others to something made from the soul. Doing something with your hands can be relaxing, similar to squeezing a stress ball or knitting. It helps take your mind off of your troubles, and releases negative energy that’s stored – channeling it into something creative. For some people, the repetitive motion of chopping is calming. Baking is a creative outlet that allows for experimentation. For some, baking is a coping skill to deal with life’s challenges, and a positive one at that – another one to add to your toolbox.
As I was getting creative in the kitchen, I noticed I had used the last of my eggs when I made my favorite Swiss Chard and Mushroom Quiche the day before. Now worries, there are plenty of egg substitutions to use. I love the guide below as some really great egg free alternatives.
In a typical recipe for baked goods, eggs play the role of a binder or a leavening agent. A binder helps hold the recipe together, while a leavening agent helps your baked goodies to rise.
I went with the “chia egg”. I notice this method works best with cookies and brownies. The chia egg keeps the cookies soft and gooey, plus add a boost of fiber and omega-3’s.
What egg free alternative have you tried in a baking recipe?Print
Chocolate Chia Espresso Chip Cookies
- Yield: 15 cookies 1x
- 1 tablespoon chia seeds
- 1/3 cup hot water
- 1 medium ripe banana
- 1/4 cup natural peanut butter
- 1/2 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 3/4 cup rolled oats
- 1/4 cup oat flour
- 1/4 cup garbanzo bean flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 teaspoon salt
- 1 tablespoon espresso powder
- 1/3 cup mini chocolate chips
- Preheat the oven to 350 degrees F. In a small bowl, combine the chia seeds and hot water. Let sit for 15 minutes, stirring occasionally. Mixture will gel up and thicken.
- In a large bowl, mash the banana with a fork. Mix in the peanut butter, coconut oil, vanilla extract, maple syrup, and chia seeds, until combined.
- Add the rolled oats, oat flour, garbanzo bean flour, baking powder, baking soda, salt, and espresso powder. Mix until just combined.
- Gently fold in the chocolate chips.
- Scoop cookie dough by the tablespoonful onto a prepared baking sheet, sprayed with non stick spray, or lined with parchment or a silicone mat.
- Bake for 15-20 minutes until golden brown.