My husband LOVES sweets! When I talked with him about a month ago and told him about what I was learning about real food, he encouraged me to keep learning and gave his blessing for me to begin changing the things we eat. His only concern was what all of this would mean for the sweets I had always made for him. This recipe was born by tweaking the classic Nestle Toll House chocolate chip cookies recipe. It got a thumbs up from the hubby!
Whole Wheat Chocolate Chip Cookies
3/4 cup granulated sugar (I am using up the white sugar in our house before venturing into alternative sweeteners!)
1/2 c. honey (substituted for the brown sugar...once all my white sugar is gone, I will try this recipe using all honey!)
1/2 cup real butter, softened
1/2 cup unrefined coconut oil, melted
1 teaspoon real vanilla extract
1 teaspoon real coconut extract
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1. Heat oven to 375°F. In large bowl, cream sugar, honey, butter and oil for a few minutes with an electric mixer. Add vanilla, coconut and egg, beating until well combined. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
2. On ungreased cookie sheets, drop dough by rounded measuring teaspoonfuls about 2 inches apart. The smaller cookies make a better shape and don’t spread out so much.
3. Bake 8 to 12 minutes or until very light golden brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.
Note: I always turn these into bar cookies. They freeze better and take less time to make!
To do that, rub butter all over a 9x13 pan and pour the batter in. Bake at same temperature as above for 18-20 minutes.