Whole Food Makeover: Chocolate Chip Cookies
Back when I did a makeover on Melissa’s Oatmeal Peanut Butter Cookies, I had a request for a makeover on everyone’s all-time favorite: chocolate chip cookies. I accepted the challenge and got to work studying my favorite recipes. My go-to, no-fail recipe has always been the one from the Betty Crocker Cookbook. I have experimented with whole wheat flour in the past, but have never made any other adjustments. One of my new favorite cookies, Lisa’s Maple Pecan Breakfast Cookies (which showed up on this month’s menu) provided added inspiration, especially when it came to sweeteners. I will warn you that there is a small amount of sugar and some white flour, but this is a treat right? Self-control, self-control, self-control….
I’ll take you through my process incase you are looking to “make over” one of your favorite recipes. I chose 100% maple syrup over honey because I felt that the flavor would be complimentary to the chocolate instead of competing with the chocolate. Honey has a tendency to leave a strong flavor, which is sometimes desirable (for instance it played so well with the peanut butter in the above mentioned cookies!) and sometimes not. This is also the first time that I’ve experimented with coconut oil in a cookie. The old Betty Crocker Cookbook called for shortening (big whole food no-no) and butter. You could definitely substitute softened butter here if desired, but I felt that the coconut oil added a little bit of natural sweetness and softness of flavor instead of the salty, strong flavor of butter. Last step, I evened out my wet and dry ingredients for the right consistency and increased the rising agent (baking soda) just slightly to account for the density of the whole wheat flour. The result was a soft, cakey cookie full of quality ingredients. They were sweet enough to be a treat, but not overwhelming.
I’m engaged in a life long struggle with my sweet tooth. Even though I don’t think I will ever totally defeat it, I think that is ok. I believe we are created to enjoy good things in this life – even sweets! But one of my goals on my whole food journey is to adjust my tastes so that much smaller amounts of sweetener are still satisfying. Fasting from sugar, natural sweeteners, and “makeovers” of my favorite foods have been key steps in reaching this goal. How do you assuage your sweet tooth and still stay within your whole foods guidelines?
Whole Food Chocolate Chip Cookies
Kim @ Onceamonthmom.com
- .25 cup brown sugar or sucanat
- .25 cup maple syrup
- .5 cup coconut oil, room temperature
- 1 teaspoon vanilla extract
- 1 egg
- .5 cup unbleached all purpose flour
- .75 cup whole wheat flour
- .75 teaspoon baking soda
- .25 teaspoon salt
- .5 cups high quality chocolate chips
- .5 cup nuts (optional)
In a medium bowl beat together sugar, syrup, oil, vanilla, and egg until smooth. In another medium bowl, whisk together flours, baking soda, and salt. Combine wet and dry ingredients. Stir in chocolate chips and nuts. Drop by rounded tablespoonfuls onto an ungreased baking sheet. Bake at 325 degrees for 12 minutes or until just lightly browned.
Cool completely and store in freezer bags. Thaw to serve. Reheat for 15-30 seconds in the microwave if desired.
Servings: 18 cookies
**conversion chart image provided by Erik Spiekermann
This Post will be linked at: