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.

Whole Wheat Italian Herb & Garlic Pizza Crust

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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.


I have been perfecting this recipe for three years, and it is definitely a family favorite which I have also served to company on multiple occasions!  It is not too difficult to throw together (very little hands on time), but the delicious taste and health benefits are worth any extra effort!  We probably make this whole wheat pizza recipe two or three times a month.

I have on occasion mixed up the dry ingredients ahead of time and stored them in the freezer.  When I want to make a pizza, I just pull out the dry mix, add the oil and water, and proceed as usual!  Whole wheat flour is best for you when freshly ground, but storing it in the freezer is the next best thing.

Whole Wheat Italian Herb & Garlic Pizza Crust

2 cups whole wheat flour, freshly ground
2 1/2 tsp. yeast (or one packet)
1/2 tsp. salt
1 tsp. garlic powder
2 tsp. Italian seasoning
1 cup warm water
2 Tbsp. olive oil

Grind wheat in the WonderMill.

In a mixing bowl, combine flour, yeast, salt, garlic powder, and Italian seasoning.

Add water and olive oil and mix just until combined.  Dough will be very wet.

Sprinkle the surface of the dough with flour, cover, and let rise in a warm place for 25 minutes.  Preheat oven to 400 degrees.

After the rise, turn out dough onto a well-floured surface and knead until smooth and elastic (adding flour as necessary).

Roll out crust to desired thickness onto a greased baking sheet or a pizza stone (I usually just use my hands to press it out into a round-ish shape).  Bake crust for 5-6 minutes by itself.

Remove crust from oven and top with sauce, cheese, and desired toppings.  Bake for 15-20 minutes (depending on crust thickness and what toppings you used) until crust is cooked through and cheese is melted.

We like lots of combos, but one of our favorites is bacon and mushrooms!

Enjoy!

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

This post contains an affiliate link to the grain mill I use and love!

Blueberry Banana Quinoa Flour Muffins

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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.

This past week my sweet mother in law brought me a large bag of organic quinoa.  I started searching for yummy recipes and ways to use it creatively.  I made these muffins and was delighted with how well they turned out!

Blueberry and banana are one of my favorite combinations, and these muffins are so guilt-free that I can enjoy several!  They are gluten-free, high in fiber, and loaded with protein (thanks to the quinoa).  I love how moist and delicious they are, and I had a hard time keeping my two-year-old from eating them all right off the kitchen counter!

Blueberry Banana Quinoa Flour Muffins (from here)

2 cups organic quinoa flour (freshly ground)

1/4 tsp. sea salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 banana, mashed
2 eggs
3 Tbsp. melted butter
1 cup milk
1/3 cup 100% pure maple syrup
1 cup blueberries (frozen or fresh)

Preheat oven to 375 degrees.  Grease a muffin tin or line with liners.

Grind quinoa in WonderMill (pour slowly so you don’t clog the mill).

Stir together dry ingredients in a medium mixing bowl.

In a large mixing bowl, mash the banana.  Add the eggs and mix.  Add butter, milk, and maple syrup and stir until combined.

Add the dry ingredients to the wet ingredients and stir.

Fold in the blueberries gently.

Fill muffin liners with batter and bake for 25 minutes.

Yield: 12 muffins

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.
This post contains an affiliate link to the grain mill I use and love!

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