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.
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Step 1: 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 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.