Warning: these chocolate chip cookies are best enjoyed with a tall glass of milk (or organic almond milk).
The other day the girls insisted that we make some home-made chocolate chip cookies for their after school snacks. I must admit I’ve definitely had my share of cookie blunders – cookies that would be best used as a paper weight, not as a treat, but after years of trying and modifying every.single.chocolate.chip.cookie.recipe out there, I have finally found that there are three secret weapons for making these cookies both healthier AND soft and chewy.
Three Secret Weapons for Making Soft and Chewy Chocolate Chip Cookies:
Yep – those three things are my secret cookie weapons.
Because one of the take aways from my recent reader poll was that I should share more of my family friendly recipes, I thought I would share the chocolate cookie recipe with you from the cookies we made on Monday night…. but you have to promise not to blame me if this recipe keeps your kids coming back for more cookies. (Though that could be ok because these cookies are made with fruit!) Enjoy!
- 2 cups all sprouted whole wheat flour (can sub 1 cup all purpose and 1 cup whole wheat)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp cornstarch
- 1/4 tsp Salt
- 1/3 (100g) cup Coconut Oil melted
- 1 cup Brown Sugar (can sub coconut sugar)
- 1/3 cup Unsweetened Applesauce
- 2 tsp Vanilla Extract
- 1 1/2 cups milk chocolate chips, (or you could try making these two ingredient chocolate chips from Amy's Healthy Baking
- Preheat the oven to 350F, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- Whisk together the coconut oil and sugar until combined. Add the applesauce, and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10-11 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
- Pro-Tip! For that perfectly chewy cookie, smack the pan on the counter a few times to release air bubbles. If you like them flat, remove while baking at the 7-minute mark & smack the tray on the counter a few times to make them fall, then repeat the process once they out of the oven.
Do NOT overbake these cookies. They may appear undercooked but they will continue to warm and set on the warm baking sheet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 82mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g
Do you sneak fruits or veggies into baked goods too?