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Whole Food Makeover: Chocolate Chip Cookies

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Whole Food Makeover: Chocolate Chip Cookies

Kim
The Cook
18 Servings
10 Ingredients
17 Comments

A real food makeover of everyone’s favorite cookie: chocolate chip!

18 Servings
10 Ingredients
17 Comments

Ingredients

  • ¼ cups Brown Sugar
  • ¼ cups Maple Syrup
  • ½ cups Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 individual Egg
  • ½ cups Flour, All-Purpose
  • ¾ cups Flour, Whole Wheat
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ cups Chocolate Chips

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

17 Comments

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  1. If you are looking for ways to make your own chocolate chips (they will not be shaped like the chips you buy, but rather like small chunks of chocolate) and you can make them with natural ingredients, there is a recipe at Heavenly Homemakers that gives a tutorial for making them. I’ve tried them and they’re pretty good. Hope you don’t mind me sharing the link here (I’m not affiliated in any way. I just like some of her recipes. She’s been very helpful in helping me change my diet to more whole foods.) http://heavenlyhomemakers.com/

    1. Thanks for sharing! I could not find fully acceptable chocolate chips in my regular grocery store, so just went with one that was at least good quality. If anyone knows of a good brand, could you please share?

  2. I find when baking that if you substitute White Whole Wheat Flour you don’t need to add any all purpose. My cakes, cookies, bread, etc.. all turn out great and fluffy just like when I used to use all purpose, when I use white whole wheat. It’s not bleached. 🙂 From the MayoClinc.. “It may seem like it doesn’t add up, but actually white whole-wheat bread is made with Whole Grains, just as is regular whole-wheat bread. White whole-wheat bread also is nutritionally similar to that of regular whole-wheat bread. The difference between white whole-wheat bread and regular whole-wheat bread is in the type of wheat used. White whole-wheat bread is made with white wheat, which lacks bran color. It also has a milder flavor and softer texture. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. It has a slightly bitter taste and a coarser texture.”

  3. I use the enjoy life brand. HH recommended them when you don’t make your own cc. They are soy, dairy, and nut free. I have never had trouble with them and I make alot of CC cookies.

  4. In pie crust recipes I have successfully swapped butter for shortening in an attempt at whole food substitution. Now I am wondering if I could swap coconut oil instead of butter, since it is solid at room temperature. Any idea?

    1. Coconut oil is usually an acceptable substitution for butter. Maybe it is just because it is summer now, but my coconut oil is pretty soft at room temperature. If it is a pie crust, I would suggest refrigerating the coconut oil before using it, since pie crusts usually call for cold butter. As long as you match the consistency of the original recipe and you won’t mind the flavor, it should be fine.

  5. I love using mashed beans to replace butter!! I’m at half beans, half butter right now but it makes a great chocolate chip cookie!!

    1. Hi Marie,
      I just made Kim’s cookie recipe tonight. I added about one cup of my mixture of chopped up oatmeal, flax seed, wheat germ and chia seeds (done in my mini food processor). I also added about a half cup of chunky peanut butter. The batter seemed a little moist so I just stirred in some extra flour and the cookies came out great! Hope this helps.

  6. Dear Kim,
    Your recipe is great. I like that there is no butter or regular oil, just the coconut oil! If you see the reply above to Marie, I adapted it to include the following ingredients. In my mini food processor, I chopped up oatmeal, wheat germ, flax seed and chia seed. I also added about a half cup of chunky peanut butter ( cause I just love peanut butter) the batter did seem a little wet, so I just added a little bit mor flour! They came out great!

  7. Yum! These cookies are excellent. I doubled the recipe and made half the batch with just chocolate chips and added walnuts to the second half. Both are very good!

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