Receta Whole Wheat Chocolate Chip Cookies
We have actually had sun the past two days, and some of our snow is melting! My husband calls it the “solar plow”. It appears, that no matter how much snow we get, they do not plow our neighborhood streets. We live in town, in a normal neighborhood. We have gotten up to about a foot of snow, over the period of 2 days, and not once has a plow been through. Needless to say, it can be kind of dicey having to get out of the neighborhood. So yesterday it was amazing to actually get to drive on the actual road (in parts), while picking my son up from school. Hopefully by the weekend, the road, at the very least will be melted.
Instead of butter, I used coconut oil. I used coconut palm sugar for the brown sugar, and whole cane sugar for the regular granulated sugar. Finally I used white whole wheat flour. Let me tell you, no one had a clue these were anything but a great chocolate chip cookie. I believe the comment “These taste like they were made by angels” was said. My husband said there were only 6 people there, and they were gone within hours. Don’t let the whole wheat or the word healthier scare you, these are incredible, and need to be made!
Whole Wheat Chocolate Chip Cookies
Serves: 3 doz
Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
A classic chocolate chip cookie that has been make a little healthier, but still tastes like you remember.
Ingredients
- 1 cup coconut oil
- ¾ cup coconut palm sugar
- ¾ cup whole cane sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1 (12 oz) package semi-sweet chocolate chips
Instructions
In the bowl of an electric mixer combine coconut oil and both sugars. Mix until well combined and fluffy, about 2 minutes.
Add eggs and vanilla, mixing until well blended.
Add flour, baking soda, salt, and cornstarch. Mix until just combined. Fold in chocolate chips.
Store in fridge for 30 minutes.
Preheat oven to 350 degrees.
Scoop balls of dough onto a baking sheet. Press dough down slightly. Bake for 9-10 minutes. Do not over bake.
Let cool for a few minutes before removing to a wire rack.
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