Whole Wheat Chocolate Chip Cookies

A lot of people say that if they are going to eat a desert, they're not looking looking for a healthy one. But if you can have a great-tasting cc cookie that has more fiber and fewer simple carbs than usual, why not??  If you want to feel even better, follow the recipe and use coconut oil instead of butter like we usually end up doing….

(From “Two Peas in a Pod”)

Makes: 2 Dozen cookies

INGREDIENTS:

1 cup white whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil, softened (we usually just use butter)

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup old fashioned oats

1 cup dark chocolate or semi-sweet chocolate chips

Sea salt, for sprinkling on cookies (we never do this)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer, beat together softened coconut oil, brown sugar, and granulated sugar. Beat until smooth. Add in the egg and vanilla extract. Mix until combined.

4. With the mixer on low, slowly add in the flour mixture. Mix until just combined. Don't overmix. Stir in the oats and chocolate chips.

5. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, 2-inches apart. Sprinkle with sea salt, if desired. Bake for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

Note-cookies will keep in an airtight container on the counter for 2 days. The cookies also freeze well. If you want to cut back on the chocolate chips, you can.