Are you an entomophagy virgin? Then get your teeth stuck in our Chocolate Chirp Cookies!
Made using cricket flour and dry roasted crickets, these cookies are a brilliant way to ease yourself into the wide world of entomophagy (eating insects). A healthy alternative to regular chocolate chip cookies, these tasty treats are packed full of protein and are superbly delicious!
To make these delicious chocolate chirp cookies you will need:
- 1 1â„4 cups of flour
- 1 cup of cricket flour
- 1 tsp of baking soda
- 1 cup of unsalted butter, softened
- 3â„4 cup of caster sugar
- 3â„4 cup of brown sugar
- 1 tsp of vanilla
- 2 medium sized eggs
- 300 g of chocolate chips
- 1 cup of mixed nuts (optional)
- 1â„2 cup of dry roasted crickets
- Butter to grease the tray
- Large mixing bowl
- Wooden spoon
- Baking tray
- Cooling rack
Follow these simple steps to make the best chocolate chip cookies you have ever tasted!
- Start off by preheating your oven to 190 degrees Celcius
- Mix together the butter, sugar, and the vanilla in the large mixing bowl and beat using the wooden spoon until smooth and creamy.
- Beat the eggs into the mixture and slowly add both types of flour, salt and baking soda.
- Add the nuts, insects and chocolate chips into the mixture and stir until thoroughly mixed in.
- Using a small bit of butter grease your baking tray so the cookie mixture does not stick when baking.
- Place rounded size teaspoonfuls of the mixture onto the baking tray and space them evenly apart from one another.
- Place the tray in the oven and bake the cookies for 8Â to 10 minutes.
- Once the cookies have finished baking, remove them from the oven and place them on a cooling rack and let them rest.
*When consuming insects make sure these are organically farmed insects that are fit for human consumption.