Sift flour, cornstarch, baking soda and salt. Set aside.
Cream butter and sugars until light and fluffy. Mix in egg and vanilla until completely incorporated. Add flour mixture in 3 additions; scraping down the bowl after each addition. Mix in chocolate chips.
Either grease cookie sheets or cover in parchment paper.
Drop 1 tablespoon sized balls onto cookie sheet about 2 inches apart. These cookies will spread!
Bake 8-10 minutes in preheated oven. Kelsey’s instructions caution us not to bake longer than 10 minutes. Kelsey and I obviously share an abhorrence of crunchy cookies!
Let cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. If you are impatient and try to eat them before they are cool (we’ve all been this person!), the cookies will fall apart and they will seem underdone.
1½ cups soft Medjool dates (about 15 or 16), pits removed
¼ cup raw almonds
¼ cup raw cashews
¼ cup cacao powder
3 tablespoons cacao nibs
6 tablespoons hemp seeds
1 tablespoon chia or flax seeds
2 teaspoons maca powder (optional – enhances nutrition)
1 teaspoon mesquite powder (optional – enhances flavor)
2 tablespoons raw nuts/seeds (use favorite kind)
¼ cup dried fruit (use favorite kind)
Grind all ingredients together in a food processer—except for the last 2 tablespoons of nuts/seeds and ¼ cup of dried fruit—until a coarse dough has formed (this process may take a couple minutes). Stop the machine and check the consistency: pinch the dough between two fingers and make sure it sticks together easily so that your bars don’t end up crumbly. If the dough is too dry, add a tiny amount of water—about ½ teaspoon at a time—and blend again until the desired stickiness is achieved. Add the last 2 tablespoons of nuts/seeds and dried fruit and pulse several times until just coarsely chopped to give the bars a nice texture.
Place a large sheet of plastic wrap on a flat surface and spill out the dough on top. Gather into a solid mass in the center; then use the sides of the plastic to wrap over the dough as tightly as possible, pressing, pounding, and shaping into a compact 1-inch thick rectangle.
When solid, remove the wrap and cut into 8 bars. (For extra clean cuts, you can place the bars in the freezer for 30 minutes before cutting.) Wrap and keep in the freezer for long-term storage.
1/4 cup unsalted butter, (or olive or vegetable oil)
1/2 cup shredded cheddar cheese
Preheat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9×5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter and cool slightly. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Add the cheese and gently fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.