We thought for the next insect recipe, we would take something typically not seen as healthy, and put a healthy spin on it by using cricket flour as opposed to normal wheat flour. This is a classic chocolate chip recipe with a face lift – Chocolate Chip Cricket Cookies! And the best part-they are gluten free!
3/4 teaspoon Baking Soda
1 teaspoon Salt
1 500g Cold Unsalted Butter
1 cup Molasses Sugar (can honey if you want to avoid using sugar)
3/4 cup Granulated Sugar
1 cup Dark Chocolate Chips
And the star of the show:
2 1/3 cups Cricket Flour
And this is how you do it:
Preheat oven to 190°C
Sift all the dry ingredients into a bowl and mix well with a wooden spoon. Beat half the butter with an electric beater until smooth. Add the sugar (or honey) and remainder of the butter and beat until creamy. Add the eggs one at a time and beat gently, before adding the dry ingredients (including the cricket flour) gradually until combined. Lastly stir in dark chocolate chips.
Refrigerate dough for about 15 minutes and the put rolled out balls of dough onto lined baking sheets. Bake for 10-15 minutes, or until golden brown.
Take them out, allow to cool and then eat them all :D.