I am a bit of a health nut, but sometimes cookies sound really good.
To satisfy my sweet tooth without going too crazy, I try to substitute “healthier” ingredients into my baked goods and pray that it doesn’t taste like cardboard.
Recently I experimented and made whole wheat chocolate chip cookies using coconut oil instead of butter. According to some taste testers, they didn’t taste too different from the real thing!
Here is the recipe. (It is also pasted below.)
- ½ cups Granulated Sugar (or Sugar Substitute–I used 2T Sun Crystals)
- ⅔ cups Brown Sugar, Packed
- 1 cup Coconut Oil, Slightly Melted
- 1 teaspoon Vanilla Extract
- 1 whole Egg
- 1-¾ cup White Whole Wheat Flour
- ¼ teaspoons Salt
- 1 teaspoon Baking Soda
- 1 cup Mini Chocolate Chips
- Preheat oven to 375 F.
- Mix sugars and coconut oil in a mixing bowl.
- Add vanilla and egg; mix well.
- Add flour, salt and baking soda; mix well.
- Fold in chocolate chips.
- Use a tablespoon to scoop the dough, pack it in a bit, and place the dough onto a baking sheet. (The cookies should fall right out if you pack it in enough!) If you want flatter and crispier cookies, flatten the cookie out on the baking sheet.
- Bake in preheated oven for 12 minutes.
I hope you enjoy. Happy June! If you choose to leave “mitts,” feel free to be brutally honest. (I’ve learned my lesson earlier on whose mitts matters.)