I have a philosophy about dessert. It should be eaten. And enjoyed. Frequently.
These delicious chocolate chip cookies are not “healthy” on their own. They’ve got butter and sugar and all the good stuff. But I’m a firm believer that indulgence has a place in even the healthiest of diets. Whether it’s a bowl of juicy fruit or a slice of chocolate cake, we all deserve to treat ourselves. But in the interests of avoiding desserts that are a complete nutritional wasteland, these cookies have a secret.
They’re completely whole wheat! I recently got my hands on a bag of Bob’s whole wheat pastry flour, and it is rocking my world. I find it far superior to white whole wheat flour for baking, and I’m pretty much giddy over this discovery. I’ve used whole wheat pastry flour before, but never one as awesome as the bag of Bob’s Red Mill that I just got. These babies are kid-tested (as you can see from the above picture) and big sister approved. These are the cookies I would bake for my future kids on a Friday afternoon. Indulgent, delicious, comforting, but still with some nutrition.
- 3/4 c. packed light brown sugar
- 1/2 c. salted butter, at room temp
- 1 egg, at room temp
- 1 t. vanilla extract
- 1 1/3 c. whole wheat pastry flour
- 1 t. baking soda
- 2/3 c. semisweet chocolate chips (you can add more if you like it really chocolatey)
- Preheat oven to 350 degrees.
- Cream the brown sugar and butter together in the bowl of a mixer.
- Add the egg and vanilla extract and continue to beat until it’s fluffy and smooth, scraping down the sides of the bowl as necessary.
- Add the flour and baking soda and mix on low just until the ingredients are incorporated.
- Fold in the chocolate chips.
- Drop the dough onto a lined cookie sheet by the tablespoon a couple inches apart.
- Bake in the preheated oven for about 10 minutes, or until the cookies are golden and start to brown around the edges.
- Remove from the oven and LET COOL for 5 minutes on the pan before removing them to a cooling rack with a spatula (these are soft cookies so they will break if you try to move them straight out of the oven).
- Enjoy!
It’s amazing how easy healthy swaps like this can be! You honestly can’t tell a BIT of difference when using this flour. Some people ask why you should even bother to make dessert healthier, and I say…why not? If it’s still delicious, how could it be a bad thing? And trust me. These are delicious.
Every cookie in this picture is now gone. Oops. Looks like tomorrow is a bowl of fruit dessert day for me. No regrets here. 🙂
I hope you got a chance to treat yourself today!
-Lauren
5 Responses
Jemma @ Celery and Cupcakes
These look so professional, yum!
Lauren
These look delicious! I’m such a sucker for a good chocolate chip cookie. I admit I’m really bad with different types of flour. I buy all purpose and whole wheat and know basically nothing about pastry flour or cake flour, etc. Which just means I end up spending 15 minutes Googling whether or not I can sub this flour for that flour.
Christy
These were simply amazing!!! I have tried soo many types of chocolate chip cookie recipes, and this by far is my favorite one! My husband and kids are very happy with these. Thank you so much for this wonderful recipe!
Jerica
These have become my family’s favorite chocolate chip cookie! They are delicious, chewy, and soft every time! Thank you so much for sharing this recipe 🙂
Lauren @ Dash of Soul
I’m SO glad you enjoy the recipe, thanks so much for letting me know and for rating it! 😀