Wednesday, February 1

Whole Wheat Chocolate Chip Cookies

For the past two years I have tried, tried, and tried again to tweak the Nestle Tollhouse Cookie recipe to be.....hmmmmmm, maybe a bit less "bad for me".  I have made a few batches of cookies that went straight into the garbage.  Some of the batches were edible.  Others were eaten only by me.

Imagine my excitement when I came across this recipe last fall.  It at least had whole wheat flour.  And the cookies were not flat pancakes.  I decided to give them a try.
I am so glad I did.  (Well, maybe I'm not.  I ate 14 of these little bad boys the other day.  That is not an
exaggeration - or lie, if anything I am underestimating the number I ate that day.  I try to keep it under 10.)  I have played around with this recipe a bit - replacing the sugars and butter - and they are still delicious, and not at all like a pancake.  So, if you want the regular version of these cookies, click on the link above the picture.  If you want my made-over recipe, read on.

Whole Wheat Chocolate Chip Cookies
3 cups whole wheat flour
1 1/2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup coconut oil (not melted)
1/2 cup Turbinado sugar
1/2 cup Sucanat*
1/2 cup agave
2 cage-free, organic eggs**
2 teaspoons vanilla
semi-sweet chocolate chips (I use about 1/2 bag of the chunks or 1/3 bag of the mini-chips.)

* I have been using coconut sugar in place of the Sucanat.  I have also used more Turbinado and less Sucanat.  Play around with it but keep the total sugar to about 1 - 1 1/2 cups.
**I am going to try using flax seeds or chia seeds in place of the eggs in the future.  I'll let you know how that goes.  
{I have tried this recipe using flax seed as eggs.  So yummy.  I couldn't tell a difference - for real!  You can check out how to substitute them here.}
Preheat the oven to 350.  

Whisk together the flour, baking powder, baking soda, and salt in a bowl.  Set aside.

Beat coconut oil and sugar together in large bowl, or in bowl of a stand mixer, until creamy.  Add eggs and vanilla.  Beat to combine.

Add dry ingredients to wet ingredients in two batches and mix.  Add the chocolate chips and stir to incorporate.

Using a cookie scoop (about 1 tablespoon), scoop dough and place on nonstick cookie sheet.

Bake for 7-8 minutes.  Remove from oven and allow to cool on pan for 2 minutes before removing to cooling rack.

I made a double batch of these cookies the other day and lined a baking sheet with wax paper/parchment paper.  I scooped balls of dough onto the sheet and then placed it in the freezer until the balls were solid. Then I put the dough balls (is there a better name for them???) in a ziplock bag.  Now we can pull them out and bake a few at a time.  I'll just cook them a minute or two longer.

1 comment:

mollie said...

is this the recipe you used for the cookies you brought on saturday? they were so good!


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