Whole wheat chocolate chip cookies are just like the original. Tasty, but with the wholesomeness of hearty whole wheat flour and a bit less sugar. They are so delicious that your friends and family won’t know they have whole wheat flour if you don’t tell them.
So why should we make cookies with whole wheat flour? When eating sweets, if you can add in whole grains, you are already ahead of the game. It adds healthy fats, fiber and lots of vitamins and nutrients not fond in white flour. Because of this, you feel more satiated and are less likely to eat too many of these wonderful treats.
Secondly, the nutty flavor of whole wheat flour lends a special flavor to the classic chocolate chip cookie. It allows us to find a new depth to our palate. It’s as if you put in some nuts without adding any as the flavor is reminiscent of toasted walnuts. Feel free to add some for a more tastier treat with even more healthy fats and nutrients.
Finally, by using whole wheat flour in unexpected places, you get to introduce whole grains to picky eater’s diets. If need be, start out slow. Just add a teaspoon at a time.
Increasing whole wheat and decreasing white flour a little bit every time you bake them lets those picky palates adjust. Pretty soon, you can start adding whole grains into other areas of the diet and you’ll never want to eat white wheat alone again.
Whole Wheat Chocolate Chip Cookies
Ingredients
- 2 ¼ cups (338g) whole wheat flour
- 1 cup (226g) softened butter
- 1 ½ cups (200g) chocolate chips
- ½ cup (113g) brown sugar
- ½ cup (100g) white sugar
- 2 large (100g) eggs
- 1 tsp (6g) baking soda
- 1 tsp (5mL) vanilla
- 1 tsp (5g) salt
Instructions
- Preheat oven to 375F (190C.)
- Combine flour, baking soda and salt in small bowl.
- In large bowl, beat softened butter and sugars until creamy. Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended. Fold in chocolate chips.
- Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet.
- Bake 8 – 12 minutes or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.
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