Feathers in Our Nest

a blog about faith, family, food, & more written by a wife and stay at home mom of five

Real Food Chocolate Chip Cookies

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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.


Real Food Chocolate Chip Cookies
 
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Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees.
  2. Grind whole wheat flour in your WonderMill.
  3. In a medium-sized mixing bowl, combine sucanat, maple syrup, coconut oil, vanilla extract, and egg. Mix thoroughly.
  4. In another bowl, stir together flours, baking soda, cornstarch, and salt. (I like to use a whisk for this step.)
  5. Add wet ingredients to dry ingredients and mix well. (Sometimes I use my hands.)
  6. Fold in chocolate chips.
  7. Place rounded Tablespoonfuls of dough onto a baking sheet (ungreased) and bake for 10 minutes at 325 degrees, or until slightly browned.
  8. Cool on the sheet for 2 minutes, then remove to a cooling rack.

Yield:  20 cookies

Enjoy!

For more of our family’s favorite recipes, click here.

Easy Ornament Upgrade

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I recently found some inexpensive ornaments at Michael’s that I “upgraded” to make them cuter! 

These are laser-cut felt ornaments that were only 3/$1.  They came with a simple gold cord, so I cut it off and added some pretty red and white ribbon to make them look a little nicer.

I also found these fun red and white striped paper bags in which to package the ornaments.

I thought these would make nice gifts for Sunday School teachers or anyone else to whom you’d want to give a little gift.

Have you started making and buying your Christmas gifts yet?  I’m a little behind this year, but I’m sure I’ll catch up!

Host a Soup Swap (In Lieu of a Cookie Exchange)

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I recently participated in a Soup Swap (it’s like a cookie exchange!) with some friends in Richmond.  Instead of bringing cookies to exchange, everyone brings soup and then goes home with several meals of soup for their family.

It’s a brilliant idea, really.  I mean, who doesn’t want to have a few nights off from cooking around the holiday season?

My freezer is now stocked with bags of soup that I can just pull out as needed on a busy day in December!

Here are some ideas for you if you want to plan a Soup Swap with your friends!


-Determine how many people want to participate (6-8 is good; less if the families are large).  You could also do this with a larger group (like 12) and still have each person only cook for 6 families.

-Let everyone know how much soup to make (i.e., 8 bags of 4 servings each) so that everyone who brings soup will get to take soup home.  Four servings is good for families with 2-4 people.

-You can have people “sign up” for different types of soup ahead of time, but you don’t have to.  We didn’t, and we still had an awesome variety of soups with no repeats!  Here is a great source for soups that freeze well.

-Ask everyone to package their soup in Zip-lock (I recommend the name brand) freezer bags.  (I like to ladle my soup in once it’s cool.)  It’s helpful if everyone labels their bags of soup (even if it’s just with a Sharpie) with the type, the date, the servings, and any heating/serving instructions.

-Designate a time and place where you can exchange your soups.  Have everyone bring a cooler so they can transport their soups home after the exchange.

-I recommend freezing the bags of soup flat (before or after the exchange) so that they store better in the freezer and so they thaw more easily.  I also recommend thawing the bags of soup inside a bowl or on a dish of some kind just in case the bag leaks.

Have you every participated in a soup swap?  Aren’t they great?

Happy swapping!!

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