Here’s what I really want to call these cookies: Dairy Free, Gluten-free Durian chip, cashew, bee pollen, chocolate chip cookies made with no refined sugar except in the chocolate chips. I couldn’t get all of that to fit on the title line. Delicious, cake-y, crunchy around the edges, travel well, so-good-I-can’t-stop-eating-them, too. I need a longer title line.
So why the odd combination of ingredients you ask? Well, first Durian is my challenge ingredient this week. Second, I added local bee pollen because it reportedly will help the resident taste-tester/mountain bike rider with his seasonal allergy issue that arises deep in the wooded trails this time of year. I also was craving something with chocolate and nuts and happened to have an excess of cashews in the house. I wasn’t sure if all of the flavors would play well together, especially being unfamiliar with durian, and was surprised at how tasty these turned out. I also like that they aren’t overly sweet. After overindulging on Easter candy, I needed a break from so much refined sugar!
I bought Greenday durian chips at an Asian market. They have the texture of most dehydrated fruit chips and taste a bit like Juicy Fruit gum. One box contained about 1/2 cup of chips, most of those in tiny crumbs. I chose to use the chips because I was intimidated by the actual fruit. First, it is huge and second, it reportedly smells awful. One of my favorite restaurants has a NO DURIAN sign on their door, a nod to the durian restrictions in Southeast Asia. Perhaps I picked the easy way out on this ingredient, using the chips. Regardless the cookies turned out delicious. I suggest eating them poolside in Vegas with a fruity cocktail, perhaps pineapple juice and spiced rum.
Durian, Cashew, Bee Pollen, Chocolate Chip Cookies
Makes 36 cookies
1 1/2 cups of my favorite gluten-free flour blend
3/4 cup teff flour
1 t. guar gum
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
1/2 cup (1 stick ) Earth Balance vegan butter
3/4 cup coconut palm sugar
1/4 cup coconut nectar
2 large eggs
2 t. vanilla extract
1/2 cup durian chips
1 cup chopped cashews
1/4 cup bee pollen
3/4 cup chocolate chips (I used Enjoy Life dairy-free chips)
Preheat oven to 375 degrees. Line two large baking sheets with Silpats or parchment paper.
In large bowl, mix together flour blend, teff flour, guar gum, salt, baking powder and baking soda. Set aside.
In bowl of stand mixer, whip the Earth Balance butter until fluffy. Slowly add in the coconut palm sugar and coconut nectar. Mix until well incorporated. Add in eggs one at a time. Add vanilla extract.
Next, add in flour mixture a bit at a time. Finally, add in the durian chips, cashews, bee pollen and chocolate chips. You may either do this with the mixer on low or by hand. Do not overmix or the durian chips will crumble into a powder.
Drop generous tablespoons full onto cookie sheets and bake for 9 to 10 minutes. These will get nicely browned on the edges, but quickly burn so keep an eye on the first sheet to adjust your baking time accordingly. Cool on racks. These are a sturdy cookie that pack well in lunch boxes or for travel snacks. Enjoy!