The Chocolate Dandy: How to turn your dandelion problem into a cookie

Like most of us, I spent most of my life looking at Dandelions as weeds! But I can proudly say I have raised my kids to know that they’re a healthful food; so much so, that they try to get all of our friends to eat them. And maybe this chocolate chip dandelion cookie recipe will convince them, even if it doesn’t expose just how healthy the “weed” actually is for us!

It’s Dandelion harvest season!

Of course, the kids were already plucking those feathery yellow flowers from the ground, so I tasked them with getting enough for a dandelion cookie recipe. The key here is that I taught them to grab from our yard or our neighbor because we know that there are no chemical sprays. We also didn’t get from the front of the house where dogs walk {because gross}.

Then a great task for kids is to pull out the fluffy yellow petals, leaving the sepal behind. {This is a great reinforcement of knowing flower parts}. Then the petals get rinsed and placed in the fridge.

Otherwise, the circular flowers shrivel up really quickly.

Dandelion Chocolate Chip Cookie Recipe

This one I made on my own from combining the best parts of about 5 recipes I have used. I hope you like them because they’re a new family favorite! And they’re even better the next morning.

• 1 1/4 cup flour
• 1 cup Dandelion Petals
• 1/2 cup butter
• 1 tsp baking soda
• pinch of corn starch {this helps keep the cookies from completely falling apart}
• pinch of salt
• 1/2 cup honey
• 1/4 cup sugar
• 1 tsp vanilla
• 3/4 cup chocolate chips

Preheat the oven to 300℉

Mix flour, baking soda, corn starch, and salt in a small bowl. Add in dandelion petals at the end.

In a large bowl, cream the honey, vanilla, sugar, and butter until it’s smooth. I typically do this with a fork.

Dump in the flour and dandelion mixture into the cream. Mix with a spoon or fork until lumpy and still powdery. Add in chocolate chips and then gently finish mixing by squeezing together with your hands until it’s just combined. Don’t overdo it or they’ll crumble!

Place on parchment paper for best results and Bake for 20 minutes!

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