This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.
As I was making this recipe over the weekend, I thought to myself, “Why has it been almost 6 months since I made these?” Seven warm, ooey, gooey cookies later, I remembered.
I have no self-control.
But if any chocolate chip cookie recipe is acceptable to binge on, it’s this one. This recipe contains whole wheat flour, unrefined sugars, and coconut oil. Use the best quality ingredients you can afford, and the taste of the finished product will reflect that.
Prepare to wow your friends and family with how light and fluffy these cookies are, and surprise them by telling them they have whole wheat flour! My husband was amazed and didn’t believe me at first.
If you’re making these in the summertime, make sure your coconut oil is solid, not liquid (stick it in the fridge first) so that the cookies don’t spread.
- ¼ cup sucanat
- ¼ cup pure maple syrup
- ½ cup coconut oil (solid, not liquid)
- 1 tsp. pure vanilla extract
- 1 egg
- ¾ cup whole wheat flour, freshly ground
- ½ cup unbleached all purpose flour
- ¾ tsp. baking soda
- ½ tsp. non-GMO cornstarch
- ¼ tsp. salt
- ½ cup good quality chocolate chips
- Preheat oven to 325 degrees.
- Grind whole wheat flour in your WonderMill.
- In a medium-sized mixing bowl, combine sucanat, maple syrup, coconut oil, vanilla extract, and egg. Mix thoroughly.
- In another bowl, stir together flours, baking soda, cornstarch, and salt. (I like to use a whisk for this step.)
- Add wet ingredients to dry ingredients and mix well. (Sometimes I use my hands.)
- Fold in chocolate chips.
- Place rounded Tablespoonfuls of dough onto a baking sheet (ungreased) and bake for 10 minutes at 325 degrees, or until slightly browned.
- Cool on the sheet for 2 minutes, then remove to a cooling rack.
Yield: 20 cookies
Enjoy!
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I cannot wait to try these. I have been searching for a good whole wheat cookie recipe. Thank you!
These look ever so good! I will just have to try putting some freshly ground whole wheat flour in my cho. chip cookies one of these times. I somewhat frequently make them for church fellowship meals, and we usually have very few to no cookies left. I too can hardly keep from eating them (or the dough!), but since I have diabetes, I just have to chain my hands out of the bowl and cookie jar!
Ooh, I’m craving cookies now! But actually commenting because I’m an occasional reader – love your posts on frugal living and all your practical tips – and I remember you saying you hoard the cardboard from toilet rolls. Well! I just found the cutest toilet roll DIY ever:
http://www.seeyoutheredesign.com/2010/12/diy-toilet-paper-roll-wreath.html#
I tried making chocolate chip (whole wheat) cookies a few times with coconut oil and they always were as flat as pancakes. I will have to try this recipe sometime!
Miriam, my secret is to make sure the coconut oil is solid (scoopable), not liquid. In the summer, this means refrigerating it first. 🙂