OK, so I never pledged that this was going to be CleanWholeDelicious, AND WeightLossFriendly. LOL Besides, what fun is eating clean, whole, delicious foods if you can’t make dirty, nasty, sinfully scrumptious treats now and again, right? This serves as a perfect introduction to the surprise I whipped up after work for the kids tonight-whole grain chocolate chip cookies. Shh, don’t tell them these suckers are ‘good’ for them. You’d be lying anyways, lol! These aren’t good for you, they just aren’t as bad as eating baked goods with the standard bleached and ‘enriched’ all purpose flour. If they didn’t strip all the whole grain goodness from it in the first place, they wouldn’t have to ‘enrich’ it! Nothing difficult about these cookies, but be forewarned, the consistancy of the dough is a bit different than your typical chocolate chip cookie dough. It kind of resembled moon sand (if you’ve ever had the displeasure of cleaning that stuff up), or, as more of you may be able to relate to, wet beach sand. Don’t fret! Just use a spoon to scoop, and use the palm of your hand to kind of mold the dough to the spoon, making little cookie ‘patties’ and placing them on the sheet. Nothin’ to it!
Ingredients
6 tablespoons butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar, lightly packed
3 tablespoons molasses
2 teaspoons vanilla extract
1 tablespoon red wine vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder 2 cups King Arthur White Whole Wheat Flour
1/4 cup flax seed
1 1/2 cup mini chocolate chips
Preheat the oven to 350°F. Lightly grease two baking sheets.
In a large bowl, cream together the butter, sugars, molasses, and vanilla. Add in the egg, vinegar, baking soda, and baking powder. Mix well. Stir freshly ground flax seed into flour. Add flour mixture, one cup at a time. Don’t over mix! Mix in chocolate chips.
Mold with spoon and palm of hand into firm, rounded patties about 2″ across. Place on cookie sheet and bake 8-10 minutes. Do not over bake, as your moist cookies will become crisp and crumbly in a matter of moments. Best to ‘check’ one around 8 minutes (via taste test, of course), and if they are still too moist inside, let them go a tad longer.
Results? Delicious, whole grain chocolate chip cookies in under 30 minutes from start to mouth…and certainly wont last long, for sure!
Looks good! Have you tried using whole wheat pastry flour? I’m thinking not so grainy.
Just found your Blog and I have read the whole thing – I enjoyed it – as far as my special diet allows I will attempt to add your ideas.
Thanks