Mesquite chocolate chip cookies - YouLookFab Forum

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Mesquite chocolate chip cookies

JAileen

Veteran

I made these cookies today from David Lebovitz’ recipe found here:

https://www.davidlebovitz.com/a-chocolate-chi/

I can’t remember how I stumbled on mesquite flour. It was just kind of intriguing. The cookies are delicious. The “flour” smells divine straight from the bag. I baked 1 1/2 dozen and froze the rest of the dough In little balls. Has anyone else cooked with mesquite flour?

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22 replies

Latest reply was from avicennia

avicennia

Veteran

I do and love it. Mesquite flour is sweet in and of itself, cutting down on the need for sugar. I’d love to have the recipe, but the link didn’t work for me.

rachylou

Veteran

What is mesquite flour? That sounds so intriguing!

JAileen

Veteran

Avicennia, here are screen shots of the recipe. I followed it exactly, which is something I rarely do.

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JAileen

Veteran

Rachy, it is the seeds and pods of the mesquite tree, ground up. So it’s not actually flour.

Angie

(website)

Fashion Stylist

Looks yummy!

rachylou

Veteran

I’ll have to look for some!

Runcarla

Veteran

This is so intriguing!

avicennia

Veteran

Thank you JAileen, I’ll cut down the sugar, but otherwise follow the recipe exactly! I have a bit of mesquite flour that was harvested and ground on the Tohono O’odham reservation in Arizona.

JAileen

Veteran

Avicennia, how interesting! Did you buy it on the reservation? I wondered if we could grow mesquite here, but we have pretty cold winters. My husband just laughed when I asked him.

The cookies do have a lot of sugar, yet they don’t taste overly sweet. I’m not sure why, other than the recipe makes a lot of cookies.

Joy

Veteran

Those look yummy. What is the carb content of mesquite flour? Our grocery store bakery is already making pumpkin spice chocolate chip cookies. They are a more moist cookie than the regular chocolate chip cookie.

JAileen

Veteran

Joy, I’m not sure how to interpret the label, but here it is:

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rachylou

Veteran

112g carbs per cup, pretty close to flour at 95g per cup.

cindysmith

Veteran

I am definitely going to look into these cookies, because they sound so very interesting!
Still, I can't help but comment on the hilarious irony encapsulated in this screenshot that shows this thread right above one about struggling with food during lockdown. We are an interesting bunch of people here at YLF, and I wouldn't have us any other way

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avicennia

Veteran

I made these cookies yesterday and they are seriously delicious! OMG. I know I said I wouldn’t modify the recipe but I couldn’t help myself. Instead of cutting back on grams of sugar, I used coconut palm sugar which is less sweet than cane sugar. I used 100% unsweetened chocolate and since I didn’t have oats, I increased the mesquite flour. And wow! The cookies were light and delicate. My new favorite cookie recipe.

avicennia

Veteran

JAileen — to answer your question, here in Tucson we live on the homelands of the Tohono O’odham. I cook with variety of local Indigenous foods like tepary beans, Saguaro syrup, and cholla buds. Some is given to me by friends on the rez and some I buy. The San Xavier reservation co-op has a nice selection, but you have to call to order. http://www.sanxaviercoop.org

JAileen

Veteran

Avicennia, we went on a road trip last year and visited Tucson. We went to the Saguaro NP (eastern unit) in the late afternoon one day and it was magical. At the Sonora Desert Museum, a docent told me how lucky I was that the rattlesnakes I had nearly stepped on didn’t bite me. He went into great detail.

Staysfit

Veteran

@ Jaileen, you may need to start carrying a snake bite kit in case of emergency when you travel/hike! You could use it as an excuse to purchase an interesting decorative pouch/bag.

I have never heard of mesquite flour. I like the idea of buying and using whatever is locally grown/available. The Haudenosaunee stick to the “three sisters” squash, corn and beans which grow aplenty around here. Apples are another local specialty. We make a lot of pumpkin apple or butternut squash and apple soup. Other than bread, the closest we come to baked goods using our local bounty is chocolate zucchini bread.....

JAileen

Veteran

Staysfit, we were at the start of a road trip, in Arizona, where I encountered the rattlesnakes. I know we have rattlesnakes here, but I had never seen one before. The recommended treatment now is to have anti-venom administered at a hospital. You’re not supposed to cut the bite or suck out the venom. None of this was known to me before. I never gave snakes a thought. Our area has snake training for dogs, though, so it should have occurred to me. Also, it became obvious to me why prospectors wore high boots.

The mesquite flour is fascinating. I like that Avicennia’s is local, too. All they grow in our area are onions and garlic. We had a fair crop of tomatoes, and had tomato salads with home grown herbs several times a week. I hate the summer heat, but love the tomatoes.

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karen13

Veteran

Those cookies look delish!

Anonymous

Baking has always intimidated me, but the mesquite flour sounds interesting!

JAileen

Veteran

Karen, they were sublime.

Suntiger, don’t be intimidated, especially by cookies!

avicennia

Veteran

JAileen — Glad you enjoyed Tucson, it’s a Mecca for birders! Sublime is the word these cookies. I just need to get my hands on more chocolate for my next batch.