I love chocolate chip cookies! This recipe is a healthier alternative to the typical chocolate chip cookie you find on store shelves. It has real butter, but half the amount called for in the original recipe (no trans fats). I used unbleached all natural sugars, coconut oil in place of vegetable oils, and wheat flour in place of bleached flour. Oh, and believe it or not, half the amount of chocolate and still felt like there was plenty.
Whole Wheat Chocolate Chip Cookies
- 1 stick of organic unsalted butter (softened)
- 3/4 c beet sugar
- 3/4 c cane sugar
- 1 tsp pure vanilla extract
- 3 egg whites
- 1/4 cup Barlean's coconut oil (melted)
- 2 1/2 c whole wheat pastry flour (or you could use unbleached wheat or white)
- 2 Tbps flaxseed (I used golden)
- 3/4 tsp baking soda
- 1 tsp salt
- 1 cup mini chocolate chips (I use Ghiradelli)
1) In a large bowl, beat butter and sugar until blended well.
2) Add egg whites, vanilla, and coconut oil and beat.
3)Whisk flour, baking soda, flaxseed, and salt together in a separate bowl.
4) Stir the flour mixture into the wet mixture.
5) Add chocolate chips to the dough and chill for 30 minutes.
6) Roll into 1 inch balls and bake 8 to 12 minutes at 375 degrees.
7) Let cookies cool completely.
NOTE: Make sure not to get the coconut oil hot so it won't cook the eggs when mixing together. It takes very little time in the microwave to melt the oil. If you don't have beet sugar you could use all cane sugar. If you don't care for the taste of wheat, I would opt for trying this with unbleached white flour. Cooking temps and times can vary depending on what products you use, so keep an eye on them the first time you make them.