Whole Grain Chocolate Chip Cookies
Everyone has those foods that make them happy, right? I’ve had kind of a crummy weekend. I seem to be perpetually sick this year and as soon as the weather got warm, I started coming down with some sort of cold. I fell asleep around 9 pm on Friday but tried to have a fun time on Saturday and Sunday. On Saturday I went to a Red Wings game and Sunday I got my garden started, but once Sunday night hit, I was feeling like I just should never have gotten out of bed. After eating piles of green veggies and vitamin C, I just wanted something comforting. Not necessarily good-for-me, but a food that would make me happy.
I have a suspicion that almost everyone will agree with me when I say that chocolate chip cookies are comforting. They’re usually full of butter, refined flours, and (if you buy them at the grocery store) full of who knows what kind of preservatives. I wanted to make a cookie that would give me that childlike happiness without making me feel crummy afterward (please, laugh at my pun! I’m sick :(). These cookies are everything I love: a little crunchy on the bottom and soft in the middle.
I used Earth Balance Coconut Spread making these, but equal amounts of butter, margarine, or coconut butter/oil should all work fine. Has anyone else tried this Coconut Spread? I thought it sounded good so I grabbed it last time I was at the store, but then I immediately had no idea what to do with it. It doesn’t have a strong coconut flavor, I actually think it tastes like very slightly coconut flavored butter. Suggestions welcome! I also used a mix of whole wheat pastry flour and oat flour because oat flour helps make a soft cookie and adds a nice texture and flavor. Feel free to use 100% of either kind of flour, the cookies should still turn out fine.
- 2 tbsp coconut spread (butter, margarine, coconut butter or coconut oil are fine)
- ¼ c sugar
- ¼ c brown sugar
- 1 tsp vanilla
- 2 tbsp milk (I used unsweetened almond milk)
- ⅔ c whole wheat pastry flour
- ½ c oat flour
- ¼ tsp salt
- ½ tsp baking soda
- ⅓ c chocolate chips
- ¼ c pecans or other nut (optional)
- Preheat oven to 375° and prepare a baking sheet with nonstick spray or parchment paper.
- Using a mixer, combine coconut spread with sugars, they may be a little crumby.
- Add vanilla and milk, mix until well combined.
- Add flours, salt and baking soda. Mix by hand until just combined. Stir in chocolate chips and nuts, if using.
- Drop rounded tablespoons of dough into cookie sheets.
- Bake for ~7 minutes.
- Let sit for 5 – 10 minutes before serving (mandatory or the cookies wont stick together well).
These cookies do NOT have a coconut flavor, the coconut spread or coconut oil just happen to be my preferred fat choice here.