Chocolate Chip Bosc Pear Cookies

The Bosc Pear is the aristocratic member of the pear family. It is unique warm brown cinnamon color and thin regal neck have inspired many artists and photographers. It is a natural antioxidant and a great source of fiber and potassium. To check a Bosc pear for ripeness, press it gently with your thumb at the base where it meets the stem. If the pear is ripe, it will give slightly when pressed. It is natural sweetness makes it perfect for baking.

MAKES: 15-20 COOKIES

PREP + BAKE TIME: 25 MINUTES

Flax eggs

2 tablespoons ground flaxseed

6 tablespoons almond milk

Dough

1 cup rolled oats

1 Bosc pear

1 medium sweet potato, peeled, cooked, and pureed (about ½ a cup)

¼ teaspoon cinnamon powder

1 teaspoon vanilla extract

1 teaspoon lemon juice 3 tablespoons coconut oil at room temperature

½ cup walnuts, chopped into small pieces

½ cup chocolate chips, dark or semisweet

1/8 teaspoon baking soda

a pinch of salt

1. Preheat the oven to 375 °F/190 °C. Line one 13 x 18” baking sheet with parchment paper.

2. In a medium bowl, mix the ground flaxseed and almond milk and set aside.

3. In a food processor or blender, grind 1 cup of oats using the pulse button 2 to 3 times, allowing for some whole oat texture to remain. Set aside.

4. Slice the pear in half, remove the core and seeds, and then peel. Chop the pear into small cubes; you should have a little more than 1 cup.

5. Transfer the chopped pear to a large mixing bowl, and add the pureed sweet potato. Using a fork, gently mash the pear and sweet potato mixture, keeping some pear pieces chunky. Add cinnamon, vanilla extract, lemon juice, coconut oil, chopped walnuts, chocolate chips, baking soda and salt, mix well.

6. Stir in the flax eggs. Using a spatula, fold the oat flour into the wet ingredients until the flour is well incorporated. The dough should be soft yet able to hold its shape.

7. Using a medium-size cookie scoop or making small balls with your hands, scoop the cookies onto the baking sheet, spacing them 2 inches apart.

8. Bake for 18 minutes or until done, depending on your oven. They should be crispy on the outside and chewy on the inside.

9. Let the cookies cool on the baking sheet for 5 to 10 minutes before serving.

10. Store cookies in the refrigerator in an airtight container for one week or freeze for two weeks.

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