Healthy Whole Wheat Chocolate Chip Cookies
These Whole Wheat Chocolate Chip Cookies are a delicious take on a classic. They are perfectly sweet, while being healthier too. They are also filled with a surprising flavor of coffee.
Equipment
- Large cookie sheet
- Parchment paper
- 2 Large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Medium cookie scoop
Ingredients
- ¾ Cup Whole wheat flour
- ¼ Cup Unbleached all-purpose flour
- 1 ½ tsp Arrowroot powder or cornstarch
- ½ tsp Baking soda
- ¼ tsp Fine sea salt
- 2 tbsp Unsalted butter melted
- 3 Tablespoons Unsweetened almond milk
- 2 ½ teaspoons Instant coffee granules
- 1 ½ teaspoons Pure vanilla extract
- ½ Cup Coconut sugar
- ¼ Cup Semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, arrowroot starch, baking soda, and salt. In a separate bowl, whisk together the butter, milk, and instant coffee. Stir in the vanilla until fully incorporated. Stir in the coconut sugar.
- Add the wet mixture to the dry ingredient and mix together with a spatula. Fold in the chocolate chips.
- Using a medium cookie scoop, drop the cookies equally apart onto the prepared baking sheet. Flatten the cookie dough with your fingertips or a spatula into round circles. Optionally press a few more chocolate chips into the top of each cookie.
- Bake for 8-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Make sure to use instant coffee and not regular coffee, or the cookies will turn out grainy.
- This recipe can easily be doubled to make two dozen cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen! Place in two ziplock freezer bags and place in the freezer for up to 2 months. Defrost at room temperature when you want a snack.
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