Craving cookies but cutting back on refined flour and sugar? This small batch of whole food chocolate chip cookies will satisfy at any time of day (or at late night; no judgement!).
1 1/4 cup white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, melted
3/4 cup whole sugar (rapadura, sucanat, coconut, etc.)
1 tsp. vanilla extract
1 large egg
1/2 to 1 cup chocolate chips (mini chips make better cookies)
Preheat oven to 375F degrees. Combine dry ingredients in a small bowl and set aside. In a medium bowl, whisk together melted butter and sugar. Add vanilla and the egg and whisk for about a minute, or until the batter thickens slightly. When using whole food ingredients, whisking is a very important step that makes the cookies fluffy instead of flat.
Stir in dry ingredients until smooth, and then add chocolate chips. Using two teaspoons, drop rounded spoonfuls of batter onto an ungreased cookie sheet and bake 10 to 12 minutes. Cool on a wire rack.
Makes two dozen cookies.
