A healthier spin on the classic, these Chewy Whole Wheat Chocolate Chip Cookies provide you everything you love; a chewy, tender and full on chocolate, chocolate chip cookie!
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The struggle is real.
#TheStruggleisReal.
I was up to my eyeballs in white flour, whole wheat flour, white whole wheat flour, eggs, coconut sugar, truvia, baking power and chocolate chips. I was determined. I was determined to make a healthy chocolate chip cookie that was all mine. No modifications. No Adjustments from another successful recipe. As for all of you that have been following along, you know baking isn’t my thing. So why take on this daunting task?
Challenges make us stronger. They test our hope and determination for success. And what is more classic than a good ol fashion chocolate chip cookie? As a blogger, it seems we forget to add the classics that we all know and love just to make the ‘next best thing’.
So I set out with my room temperature coconut oil, whole wheat flour and truvia. A a big fat fail. Big fat puffy fail. I wanted that chewy cookie that melts in your mouth. Almost so tender that it will crumble if you don’t hold it gentle enough. Where the chocolate chips overflow in every bit. Needless to say the next seven rounds did not go over so well either. Some spread out like a pancake, and some were just down right awful.
After much disappointment, a few days of a destroyed kitchen and a tummy ache of too much sugar, I decided to turn to a trusted cookie. Texan Erin is the queen of healthier spins on desserts. She has me drooling with each post. And her spin on the ever so decadent New York Times Chocolate Chip Cookie hd me convinced this was it.
While I didn’t modify her recipe that much, I skipped the chilling, and used all coconut sugar rather than half refined and half coconut sugar. These cookies are tender, chewy, hint of molasses and all the goodness of a classic chocolate chip cookie that we all know and love.
She traded the white flour for white whole wheat flour to make them whole grain (you know we need 3 servings of whole grains a day?). And the butter is ditched for my beloved coconut oil. As for the refined sugar? It is left aside as the coconut sugar takes over the how. It helps provide that chewy, tenderness that we all love from chewy cookies. The whole wheat, coconut oil swap and a healthier sugar step in were all wants that I had in my cookie redesign.
So much love, Erin for helping me think my week was not a total disaster!
While this week is finally over, my hunt for my own healthier chocolate chip cookie is not. Be on the look out for a healthier chocolate chip cookie, hopefully, soon!
A healthier spin on the classic, these Chewy Whole Wheat Chocolate Chip Cookies provide you everything you love; a chewy, tender and full on chocolate, chocolate chip cookie!
10 minPrep Time
12 minCook Time
22 minTotal Time
Yields 42
Save RecipeIngredients
- 1 cup + 1 tablespoon (240 grams) refined coconut oil, room temperature
- 12 ounces (340 grams) coconut sugar
- 2 eggs
- 2 tablespoons vanilla
- 15 ounces (425 grams) white whole wheat flour
- 11/4 teaspoons baking soda
- 11/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper or a silicone mat.
- If your coconut oil is hard at room temperature, push it through a fine mesh strainer or grate it with a cheese grater. This is will soften it as it brings more air to it.
- In a large bowl of a stand mixer or using an electric hand mixer, cream the coconut oil, coconut sugar together until well combined.
- Add the eggs and vanilla and beat briefly until incorporated.
- Add the flour, baking soda and baking powder. Mx until the mixture comes together in a ball.
- Add in the chocolate chips.
- Using 1 1/2 tablespoon cookie scoop, scoop the cookies onto the prepared baking sheet, only 10 at a time. Bake for 10 – 11 minutes. The cookies will appear undercooked, but they will continue cooking as they sit out. Remove from the oven and let sit for 5 minutes on the baking sheet. Transfer to a cooling rack.
- Store in an airtight container.
Notes
Craving more sweets?
{One Bowl} Mini Baked Samoa Donuts with 5 Minute Salted Caramel Sauce
Greek Yogurt Peanut Butter Cheesecake with Maple Peanut Clusters
Red Velvet Cookie Dough Brownie Parfaits
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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