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
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- .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)
Directions:
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.
Freezing Directions:
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:
- Full Plate Thursday at Miz Helen’s Country Cottage
- These Chicks Cooked Weekly Recipe Collection at This Chick Cooks
- Pennywise Platter at The Nourishing Gormet
- Simple Lives Thursday at GNOWFGLINS
If you are looking for ways to make your own chocolate chips (they will not be shaped like the chips you buy, but rather like small chunks of chocolate) and you can make them with natural ingredients, there is a recipe at Heavenly Homemakers that gives a tutorial for making them. I’ve tried them and they’re pretty good. Hope you don’t mind me sharing the link here (I’m not affiliated in any way. I just like some of her recipes. She’s been very helpful in helping me change my diet to more whole foods.) http://heavenlyhomemakers.com/making-homemade-chocolate-chips-in-detail
Thanks for sharing! I could not find fully acceptable chocolate chips in my regular grocery store, so just went with one that was at least good quality. If anyone knows of a good brand, could you please share?
I find when baking that if you substitute White Whole Wheat Flour you don’t need to add any all purpose. My cakes, cookies, bread, etc.. all turn out great and fluffy just like when I used to use all purpose, when I use white whole wheat. It’s not bleached. :) From the MayoClinc.. “It may seem like it doesn’t add up, but actually white whole-wheat bread is made with Whole Grains, just as is regular whole-wheat bread. White whole-wheat bread also is nutritionally similar to that of regular whole-wheat bread. The difference between white whole-wheat bread and regular whole-wheat bread is in the type of wheat used. White whole-wheat bread is made with white wheat, which lacks bran color. It also has a milder flavor and softer texture. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. It has a slightly bitter taste and a coarser texture.”
I use the enjoy life brand. HH recommended them when you don’t make your own cc. They are soy, dairy, and nut free. I have never had trouble with them and I make alot of CC cookies.
Great, thanks for sharing!
In pie crust recipes I have successfully swapped butter for shortening in an attempt at whole food substitution. Now I am wondering if I could swap coconut oil instead of butter, since it is solid at room temperature. Any idea?
Coconut oil is usually an acceptable substitution for butter. Maybe it is just because it is summer now, but my coconut oil is pretty soft at room temperature. If it is a pie crust, I would suggest refrigerating the coconut oil before using it, since pie crusts usually call for cold butter. As long as you match the consistency of the original recipe and you won’t mind the flavor, it should be fine.
I love using mashed beans to replace butter!! I’m at half beans, half butter right now but it makes a great chocolate chip cookie!!
Wow, never heard of that one! I’ll have to try it out. What is the substitution ratio?
Kim, THANK YOU! I can’t wait to make these. They sound delicious!
Do you know of an oatmeal chocolate chip cookie recipe?
I will work on that for you!
Hi Marie,
I just made Kim’s cookie recipe tonight. I added about one cup of my mixture of chopped up oatmeal, flax seed, wheat germ and chia seeds (done in my mini food processor). I also added about a half cup of chunky peanut butter. The batter seemed a little moist so I just stirred in some extra flour and the cookies came out great! Hope this helps.
Dear Kim,
Your recipe is great. I like that there is no butter or regular oil, just the coconut oil! If you see the reply above to Marie, I adapted it to include the following ingredients. In my mini food processor, I chopped up oatmeal, wheat germ, flax seed and chia seed. I also added about a half cup of chunky peanut butter ( cause I just love peanut butter) the batter did seem a little wet, so I just added a little bit mor flour! They came out great!