Chocolate has antioxidants. Whole wheat flour is more nutritious than white. Butter is dairy, egg is protein, and sugar…um…sugar is just what makes whole wheat chocolate chip cookies a sweet start to your week.
Whole Wheat Chocolate Chip Cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups mini chocolate chips (I like mini, but regular chocolate chips are okay, of course!)
Heat oven to 375ºF. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
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We’ll be baking our gluten free version today, which will not be quite as good but at least I don’t feel like I’m missing out on baking with my girls.
If you have a yummy recipe for the gluten free version and it’s not too much effort, I’d love for you to share it! We’ve got some gluten-free readers out there!
Pamela’s GF Baking Mix works great for cookies. My family likes them just as much as cookies made from scratch!
I’d love for you to share your gluten-free recipe. I cook wheat-free for my husband and have a blog dedicated to food allergies.
(Ruth, I still owe you a dairy-free version of your Butter Chicken recipe.)
I like how you think!
My family has been making whole wheat cookies for a while. We love them. I honestly think they taste SO much better.