Mesquite Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 28, 2011
I've never used mesquite flour, so didn't know what to expect. I'm definitely not a fan, but can't blame the recipe. I think I just don't like the taste of mesquite. The cookies had a definite bean aftertaste that was very odd. I brought these to work, and everyone (jokingly) accused me of bringing pot cookies. :) They weren't bad, but just left a really weird aftertaste. Most of the cookies got tossed. Interesting experiment, though!
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 9, 2011
My family loved these cookies once I tweaked it a little. I made a batch exactly as the recipe says, and they are pretty good. Then I tried adding different combinations of nuts, coconut, dried fruits, etc. The favorites by far were the ones with chopped pecans, flaked coconut, and dried cranberries. I also made a batch with white chocolate chips (all I had on hand), coconut, and chopped walnuts that were very tasty, and another with just coconut and slivered almonds. Everything I made got eaten, but we definitely think they're better with a few add-ins of your choice!
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Cooking Level: Intermediate

Home Town: Corsicana, Texas, USA

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Reviewed: May 2, 2009
The bean pods of the mesquite can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine. When used in baking, the mesquite bean flour is used in combination with other flours – substitute ¼ cup-to-½ cup mesquite flour for each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies. Usually found in TX cooking.
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Photo by Kenreanne

Cooking Level: Expert

Home Town: Pasadena, Maryland, USA
Living In: Anthem, Arizona, USA


 
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