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:
- They are made with mostly whole-wheat flour.
- They don’t contain high-fructose corn syrup or artificial additives.
- 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!
- 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
- Preheat oven to 375 degrees F.
- In a small bowl, mix together the dry ingredients with a hand-held whisk including the flour, baking soda, and salt.
- 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.
- Add the egg, both sugars, and vanilla to butter until well mixed. Scrape sides of bowl as necessary.
- With the electric mixer on low, add the flour mixture (in batches) to the butter mixture.
- With a large spatula stir in the chocolate chips.
- 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!).
- Put spoonfuls of batter on an ungreased cookie sheet and bake for 7 – 9 minutes. Transfer cookies to a cooling rack.
Enjoy!
I just made these and since I only had 1/4 cup of butter on hand, I used half butter and half coconut oil. I also added in a tablespoon of (freshly) ground flax. I made small cookies, perfect size for my two toddlers, and ended up with 24 cookies =). While I must admit I prefer a “traditional” chocolate chip cookie, these were pretty delish! Definitely satisfied my sweet tooth tonight.
What brand of chocolate chips do you use? Thanks
Hi Christy. Lisa often buys these: http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/. ~Amy
Yum! I used white whole wheat and oats instead of the AP flour. I also used 1/2 cup of coconut palm sugar instead of regular white. I find that the white stuff makes one of my kids go insane behavior wise:) I also needed to make these dairy free so I subbed Earth Balance coconut spread instead of butter. I added enjoy life mega chocolate chunks and Eden brand juice sweetened dried cherries. Great recipe and easily adaptable. I refrigerated them as suggested and they puffed up nicely. They came out a bit softer than usual cookies probably because there was no AP flour I’m guessing.
Do you have a good oatmeal raisin cookie recipe??
Hi Abbey. Nope, not at this time. I searched a bit and could not find one to forward to you the followed “the rules”. ~Amy
Abbey, I modified Lisa’s Pecan Maple Breakfast Cookies (in the recipe index) to be more of an oatmeal cookie and they are wonderful! I swapped the amounts of whole wheat flour and oats (so that there were more oats than flour), and then I substituted honey for the maple syrup. You could do the same and also swap raisins for the pecans and you’d have a terrific oatmeal raisin cookie, in my opinion. You could add another Tblsp. of maple syrup or honey if you wanted them to be more of a treat than a breakfast bar.
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I just made two batches of these, one with red fife flour and one with spelt. I used the little bit of white flour recipe called for and kept dough chilled. They both were delicious husband and kids all loved them!
Made these last night and they were PERFECT!!! I usually cut a recipe in half because I DON’T want there to be a lot extra (I have zero self control when sweets are available!) and this was just the right amount for our family of 5…with a little extra.
These cookies are AWESOME!!! Ive made three batches of them and no one can tell that they are a healthier version! LOVE this recipe Thank you!!
of course 5 stars!
What is the purpose of using two different types of sugar?
Mainly for flavor!