Recipe: Whole-Wheat Chocolate Chip Cookies (with sugar!)

This is very out of character for me, but today I am posting a dessert recipe made with sugar! Yes, regular ol’ white (and brown) sugar. And here’s the reason why. We wholeheartedly agree that junk food is okay in moderation, but as I’ve said before I think junk food can be broken down into two very different categories

Traditional Junk Food vs. Artificial Factory-Made Junk Food

Now if you are a real food junkie like me, and you get a hankering for something sweet, I would much rather you eat something like these homemade cookies as opposed to a bag of Chips Ahoy. Not only would this homemade version taste a great deal better, but they would also be better for you due to the following reasons:

  1. They are made with mostly whole-wheat flour.
  2. They don’t contain high-fructose corn syrup or artificial additives.
  3. They can be made with organic ingredients.

Another reason I am posting this recipe is because some who just recently switched to “real food” may not have a good recipe in their files for homemade cookies and cakes. Before our family’s drastic transformation to real food I used to solely rely on Betty Crocker boxed cake mixes for birthday celebrations. When it came time to celebrate the first birthday after our “100 Days of Real Food” pledge I was at a loss for making a homemade cake from scratch. So this cookie recipe will be the first of a (very small!) series for those of us that want to occasionally indulge in something extra special without having to rely on mass produced food.

So just to be clear this is one of the few recipes on this blog that would not be “approved” during the “10 Days of Real Food” pledge, but this could also be the perfect reward after working hard to successfully complete your pledge!

4.9 from 27 reviews
Whole-Wheat Chocolate Chip Cookies (with sugar!)
Serves: Makes 16-20 cookies (just enough to not "over-indulge"
 
Ingredients
  • ⅔ cup whole-wheat flour, pastry or white winter wheat recommended
  • ½ cup white flour (or can use all whole-wheat instead)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick butter (8 tablespoons), slightly colder than room temperature
  • 1 egg
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon vanilla
  • ¾ cup chocolate chips
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a small bowl, mix together the dry ingredients with a hand-held whisk including the flour, baking soda, and salt.
  3. In a large, separate bowl use an electric mixer to cream the butter. The butter is the KEY ingredient in this recipe and for best results it must be “slightly” colder than room temperature. I usually take my stick of butter out of the fridge and let it sit on the counter for a half hour or so before making the cookies. If your butter gets too soft/warm you can alternatively chill the cookie batter after mixing everything together.
  4. Add the egg, both sugars, and vanilla to butter until well mixed. Scrape sides of bowl as necessary.
  5. With the electric mixer on low, add the flour mixture (in batches) to the butter mixture.
  6. With a large spatula stir in the chocolate chips.
  7. If you have time, and for the very best results, it is recommended that you chill the batter for 10 – 15 minutes before putting the cookies in the oven (even if your butter was the perfect temperature!).
  8. Put spoonfuls of batter on an ungreased cookie sheet and bake for 7 – 9 minutes. Transfer cookies to a cooling rack.
    Enjoy!
Notes
We recommend organic ingredients when feasible.

 

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  • Comments

    1. Ryan Leventhal |

      I loved the chocolate chip cookies!

    2. Lou Ann |

      Have you tried these with honey? I have a sister who can’t brown sugar or anything with brown sugar in it. I have been using our new life of “Real Food” to help her find some things she is able to eat.

      • Amy Taylor (comment moderator) |

        Hi Lou Ann. Nope, sorry. Lisa has only used sugar in this one. Curious if she can have palm sugar?

    3. Lou Ann |

      I should also mention that she can’t have molasses, that is the reason for no brown sugar. Thank you once again.

    4. laura |

      is there a certain brand (or brands) of chocolate chips that you recommend as a best option?

      • Amy Taylor (comment moderator) |

        Hi. Lisa often uses the Enjoy Life brand.

    5. Savannah |

      My cookies came out dry. When I was mixing the ingredients I couldn’t even get all the flour incorporated and had to add mor butter. The cookie dough seemed stiff and hard but I cooked it up anyways and they are pretty dry. The only things I did differently were to use whole wheat and white wheat flour, and madava’s better baking blend of cane sugar and coconut sugar.

      • carole |

        Try measuring the flour by weight rather than volume. I do this for all my baked goods including bread. Whole wheat flour is heavy and this
        just might fix that. I used all fresh ground whole wheat and it was great.

      • Roma |

        Two things come to mind. Sugar is hygroscopic. I don’t know if coconut sugar is. Also, sometimes your flour will be dryer than at other times and may obsorb more liquid. If cookie dough is too dry, add milk a tsp at a time until the dough seems right. Freshly ground whole wheat absorbs less liquid than flour which has been stored a while.

    6. |

      I love your recipes. They are all healthy. You really know what is healthy and what is not. I’ve started trying some of your recipes.

    7. |

      Hi. I was wondering if white whole wheat flour would be okay to use?
      Thanks.

      • Amy Taylor (comment moderator) |

        Hi Maggie. Sure.

    8. Melody Ewert |

      We use whole wheat flour instead of white and the pastry flour. We love them!!! I pre-make these and freeze them to have ready to pull out when company comes over. I have also used coconut sugar when we were out of of cane sugar and they were just as fantastic.
      Thank you for sharing!

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