A few weeks ago I tried making some healthy chocolate chip cookies. I wasn’t very happy with the results and made another attempt on Sunday. These turned out quite well, and with a few tweaks will be quite excellent. They have already been approved by my kids.
I took the original Nestle Tollhouse cookie recipe and just changed a few ingredients.
- 1 cup freshly ground sprouted wheat flour from soft white wheat
- 1 1/2 cups arrowroot powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter, softened
- 1/4 cup coconut oil, softened
- 1 1/2 cups sucanat
- 1 teaspoon vanilla extract
- 2 eggs
- 1 package of Enjoy Life chocolate chips
- 1 cup chopped nuts (I omit these since my wife and kids don’t like them)
Combine flour, arrowroot powder, baking soda and salt in small bowl. Beat butter, coconut oil, sucanat, and vanilla in a large mixer bowl. It may take 5-10 minutes to get somewhat smooth. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded teaspoon onto ungreased baking sheets.
Bake in a preheated 375-degree [Fahrenheit] oven for 6-7 minutes or until golden brown. Let stand for 3 minutes; remove to wire racks to cool completely.
These cookies were quite flat. My wife says that if you want them to be higher you need to add more flour. I used arrowroot in place of part of the flour because I thought it would lighten the cookies. My next attempt will use more sprouted wheat flour and less arrowroot. I’ll update this article directly when I improve the recipe, so check back if you’re interested.
Oh, and one other thing. Why are cookies called cookies? Shouldn’t they be bakies?
UPDATE (2/10/2007): I tweaked the recipe a bit the second time and got a much softer and taller cookie. Shari said they tasted a bit “wheatier,” but I guess that would be because there’s more wheat in them. I also noticed that cookies kept disappearing throughout the day, so I guess she liked them well enough regardless of their wheatiness. I’m quite happy with this recipe at this point.
Replace the amounts listed above with the following:
- 2 1/2 cups of freshly ground sprouted wheat flour from soft white wheat
- 1/2 cup of arrowroot powder
Use a tablespoon instead of teaspoon to measure the cookies. I just pulled off chunks by hand and plopped them down. Bake them for 9-11 minutes instead of 6-7.