whole wheat chocolate chip cookies


this is a variation of a recipe that i make often. however, i got inspired to make these delicious cookies with coconut oil, in lieu of butter, after a conversation i had with my mom. i figured if i was going to go butter-free, then i might as well try egg-free as well, and use ground flaxseed meal. basically, this is an almost vegan cookie. to make it entirely vegan simply use vegan chocolate, and vegan sugar. in addition, i substituted regular cane sugar for coconut palm sugar, because its low glycemic index. the end product -to my immense surprise – was a complete and utter success! not only are these cookies chewy, but they are crunchy as well. there is also a slight hint of coconut when you’re finished chewing. all-in-all this recipe can be made with ingredient replacements or not. either way, these are yummy and super satisfying.

adapted from the Chocolate Chip Cookies recipe from Good to the Grain

:: make about 17 cookies ::

pre heat to 350°

adjust the racks to the upper and lower thirds of your oven (i baked my cookies one sheet at a time because my oven cooks unevenly).

line 2 baking sheets with parchment paper.

:: dry mix ::

1 cup whole wheat flour

1/2 cup oat flour (you can substitute any other flour or use 1 1/2 cups of whole wheat – i’ve used almond flour with good results)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon fine grain sea salt

:: wet mix ::

1/2 cup unmelted coconut oil (or 1/2 cup unsalted butter at room temp)

1/2 cup dark brown sugar (i use dark brown muscovado sugar, regular brown sugar works fine as well)

1/2 coconut palm sugar (or raw cane sugar)

1 tablespoon ground flaxseed meal (or one egg)

1 teaspoon pure vanilla extract

4 ounces (1/2 cup) bittersweet chocolate (you can use a chocolate bar and chop it, or use chocolate chips)


:: directions ::

in a bowl combine the dry ingredients and sift, or combine with a whisk.

in a separate bowl combine both sugars and add the coconut oil. use a hand mixer on low to combine until the ingredients are blended, about 2 minutes.

add the flaxseed meal (to activate the flax, combine 1 tablespoon flax meal with 3 tablespoons water. let it sit for about 5 minutes), and mix until combined. next, mix in the vanilla.

add the dry mix to the wet mix, and blend on low until the ingredients are combined, about 30 seconds. make sure to scrape down the sides of the bowl. add the chocolate and use a spatula to mix in.

depending on what ingredients you are you using, you may need to scrape the batter out onto a work surface to fully incorporate your ingredients.

scoop mounds of dough on the parchment lined baking sheets. (i used a tablespoon to make even balls of cookie dough.) leave about 2 inches between each cookie.

bake the cookies for 16-20 minutes rotating the sheets halfway through. cookies will be dark brown when fully baked.

:: enjoy ::