Yummy whole wheat chocolate chip cookies with coconut oil….
Why can’t fun foods be good with out all of the extra junk in them? So when I stuff my face I don’t have to feel guilty? So how about some cookies that are a bit better? I like Whole wheat chocolate chip cookies with coconut oil?
I have to admit. I loooooooove my sweets. This recipe came about after tweaking and trying and realizing my store bought cookies, as sad as it is, were really bad for me.
I promise you’ll love it and it’s yummy enough and good enough to eat for breakfast sometimes (Did I say that out loud?). If the whole wheat flour is a bit much for you, you can cut back on it a bit and replace with white flour. But I bet your kids will never know it has whole wheat. Plus chocolate comes from a tree so technically, it’s a fruit.
I prefer to use almost all-organic ingredients. The only non-organic part is the chocolate chips and the vanilla. You can also make this with conventional ingredients with no problem.
Preheat oven to 375 degrees.
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup coconut oil or extra virgin olive oil
1 tsp vanilla
2 large eggs
3/4cup whole wheat flour
1 1/4 cup white flour
3/4 tsp salt
1 package (12 ounces) semisweet chocolate chips.
Cream the sugar, egg, vanilla and oil first.
It will be a bit wetter than regular cookie dough, but you need it for the whole wheat part.
Spoon it onto baking sheets in a with a teaspoon and bake for about 10-12 minutes.Don’t over bake, since it has whole wheat you don’t want it dark brown because they will be dried out.
A very light golden brown is perfect.
Let cool.
To keep them fresh in your cookie jar, throw a piece of bread in there. It really works to soften your cookies.
Then enjoy..for anytime, or maybe for breakfast. 🙂
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