Something about Fall makes me want to bake, and the promise of whole wheat chocolate chip cookies makes me want to bake even faster. I am not sure why, but even when I was a pastry chef, this time of year was the most inspiring for me. Of course now visions of pumpkin breads and apple pies and hearty muffins are dancing in your head, mine too. I am in a bit of a pickle however because my fiancé Anthony dislikes all things above mentioned and would take Dulce de Leche ice cream and chocolate chip cookies over just about anything and everything baked (besides bread of course for which he would trade me). Admittedly addicted to sugar, I clearly cannot be trusted around copious amounts of baked goods, especially during times of stress (not sure if you heard but we have just moved and this qualifies as times of stress!). So I decided to create something not as festive as pumpkin deliciousness but something that Anthony would eat also. I make a healthier version of chocolate chip cookies to minimize the guilt (why guilt is associated with with treating yourself I will never understand), and to up my nutritional intake when I decide to eat 5 in one sitting. Good plan right?
I add ground organic oats to up the omega 3 anti and whole wheat flour for iron, fiber and a nutty flavor. Whole wheat flour will spoil sooner than the processed white stuff so I keep it in the freezer for longer storage times.
Butter at room temp is best. I cut the sugar down quite a bit to keep my teeth intact and my heart from palpitating. Using organic sugar and is important as sugar is a heavily pesticided crop. There isn’t enough space here to talk about what inorganic dairy is all about but the butter is only 1/4 cup so if you want you can get away with conventional.
A Silpat is a silicon baking pan liner that is washable and absolutely divine! If you ever bake you should treat yourself. You can get the knock off versions at places like Ross and Marshall’s for pretty cheap. No sticking and you do not have to waste parchment paper. I use a handy scoop too but you can use your hands…then you get to like you fingers…clearly the better option.
Awesome Whole Wheat Chocolate Chip Cookies
Ingredients:
3/4 cup rolled oats
1 cup whole-wheat flour (you can sub 1/3 cup coconut flour to make them gluten-free)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup grass-fed butter, softened
1/4 cup coconut oil
3/4 cup coconut sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips (I like semi-sweet)
Makes 1 dozen
Directions:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a Silpat.
Grind oats in a blender or food processor in a fine flour with a few oat pieces. Transfer to a medium bowl and stir in whole wheat flour, baking soda and salt. In a separate bowl using an electric mixer; beat butter, oil, coconut sugar until fluffy. Add egg and vanilla and mix until smooth, scraping down the sides of the bowl with a rubber spatula. Add the dry ingredients and mix with the spatula until just combined. Stir in chocolate chips.
Drop the dough onto the prepared baking sheets at least 2 inches apart. Bake until firm around the edges and golden on top, about 12-15 minutes. Remove from oven and try and resist eating them all at once!
Tips & Note
Add 1//2 cup chopped some nuts or substitute for the chocolate chips.
Substitute 1/4 cup ground flax seeds for 2 Tablespoons of the flour.
Add 1/2 cup dried fruit such as cranberries, raisins or goji berries
Change the semi-sweet chips for white, milk, or bittersweet chocolate.
