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If you enjoy chocolate chip cookies, but feel guilty every time you eat one--this might be the recipe to lighten your heart and decrease your pure sugar and white gluten intake a bit.

Half the flour you'll be using is "White Whole Wheat Flour", a great substitute in baking for those not minding a slightly denser crumb, but not willing to go completely off gluten; let's be honest--a completely gluten free dessert doesn't taste quite as good.

Also, there is a bit of coconut flour for those who have it.

Of course, the rest of the flour will be all-purpose flour.

When it comes to sugar, instead of using brown cane sugar, you'll be choosing from either coconut sugar, or turbinado sugar--or a mixture of both. A smaller amount will be white cane sugar, though.

If you liked this instructable, perhaps you'll like some of my others. Check them out on my profile, or on my new food website: Michael's Test Kitchen !

Step 1: Ingredients

Ingredients:

1 cup all-purpose flour

1 cup white whole wheat flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup butter, melted

2 tablespoons canola oil

¾ cup of coconut sugar, or turbinado sugar, or a mixture of both

⅓ cup white sugar

3 teaspoons vanilla extract

1 egg

1 egg yolk

1 ½ cups chocolate chips

Step 2: Dry Ingredients & Oven

Preheat oven to 325 degrees.

In a medium bowl, mix together flours, baking soda, and salt.

Step 3: Wet Ingredients

In a stand mixer, beat together sugars and melted butter until incorporated.

Put in the vanilla extract, egg, and egg yolk, and beat on high speed until light and fluffy, about 1 minute.

Step 4: Combining Everything

On low speed, gradually mix in the flour mixture, and then the chocolate chips, until everything is incorporated.

Step 5: Bake

Place by tablespoons onto an ungreased baking sheet, and bake in preheated oven for 15 or more minutes, until edges are a bit browned

Step 6: Done!

Store in Ziploc plastic bags when not consuming.

<p>Nice recipe! Looks perfect for a quick and nutritious snack. I wonder if it would be messed up if the chips were half chocolate/half peanut butter or adding straight peanut butter to the mix? Or maybe need to make any other adjustments to make it work out? While I can't really see a problem, I am not a baker so I'm asking just to be sure.</p>
<p>Thank you! You could certainly add half peanut butter chips, half chocolate, if that's what you meant--or even all peanut butter chips. However, if you wanted to add straight peanut butter, you may have to cut down a bit on the other butter in the recipe--I couldn't tell you exactly how to do it, but you may consider giving it a try.</p>
Been doing this for years, as I found that whole wheat flour make the cookies seem sweeter for the same amount of sugar. I also found that they dry out sooner, so you have to eat 5 at a time instead. I mean, you don't want all that work to be wasted do you?

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Bio: Baker, surfer, filmmaker, pianist, writer, and reader.
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