Aunt Irma’s in town and I wanted (needed?) some cookies. Right now. These healthier than usual but still decadent chocolate chip cookies are quick and easy to make and hit the spot if you’re craving a rich and buttery sweet that won’t leave you with a sugar crash.
They use coconut sugar, which is much lower on the glycemic index than cane sugar. It absorbs slowly and, with the whole wheat flour, will leave you feeling pretty nice.
Don’t eat butter and eggs? Try these vegan chocolate chip cookies instead.
Healthier Chocolate Chip Cookies
Healthier chocolate chip cookies, made with whole wheat flour and coconut sugar, will satisfy your cookie cravings without giving you a sugar crash.
- 1/2 cup unsalted butter
- 3/4 cup coconut sugar
- 1 large egg + 1 egg yolk
- 1 1/2 teaspoon pure vanilla extract
- 1 1/4 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup dark chocolate chips
- Preheat the oven to 350F and grease a regular (not non-stick - see below) cookie sheet, or line with parchment paper.
- In a large bowl, cream the butter and coconut sugar until significantly lighter in colour, for about two minutes. Add the egg, egg yolk, and vanilla and beat again until fully combined and fluffy.
- Mix the flour, baking soda, baking powder, and salt in a medium bowl.
- Add the dry ingredients to the butter mixture and mix until no streaks of flour remain. Fold in the chocolate chips.
- If you have time, the flavour of these cookies benefits from overnight refrigeration. If you don't have time, don't worry about it. They're still awesome without chilling.
- Use an ice cream scoop or a large spoon to shape even amount of dough 6 cm (2 inches) apart on the baking sheet. Bake for 12-14 minutes for crisp edges and a chewy centre. They should be lightly browned.
- Remove and leave the cookies on the pan for five minutes before removing and placing on a cooling rack.
- These cookies are amazing frozen, especially in hot summer weather. They stay chewy and don't really get hard in the freezer.
The cookie on the left was baked on a normal (sticky?) baking sheet, and the one on the right was on a dark non-stick sheet. The left one was much chewier and just better in general.