Chocolate chip chunk cookie without the added guilt, with whole wheat flour and no butter!
One of my sons first words were cookie soon after followed by cake, I don’t know how I feel about that but hey at least he’s speaking (All thanks to God). Since i started this journey of baking my kids have become my most trust taste testers. When they hand me over a cookie back within a second of them tasting it, I know its bad. Its probably really bad because they would eat pretty much any type of cookie.
These are great as a snack for the whole family enjoy with a glass of milk (the ultimate way of having cookies) or with a nice cup of tea. No need to feel guilty whilst having
2 or 3 4 as they are healthier than your average cookie recipe that usually use 2 cups of sugar. Instead I use 1/4 cup of unrefined brown sugar. I tried these with honey and they just came out pretty cakey and dry. So you can try out both and let me know what you think.
Chocolate Chunk Whole Wheat Cookies (No butter)
Our favourite cookie made with wholesome ingredients.
- 3/4 cup whole wheat flour
- 1/4 cup unrefined light muscovado sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 grams dark chocolate
- 1 large egg
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
Measure flour carefully so cookies don't become to dry and add into bowl with dry ingredients except sugar.
In a separate bowl add the eggs and sugar and whisk until smooth, then add oil and mix again.
Add wet and dry together mix until dough forms then add in chocolate and mix again.
Put cookie dough in freezer for 15mins.
Form in to balls or flatten with cookie cutter or by hand and lay out on a baking tray with baking parchment paper. Add a chocolate chip or chunk on top of each cookie if desired.
Put in oven for 8 mins. Take out and leave on the tray for 5 mins then transfer on a cooling rack to cool completely. These taste best after 30 mins. Makes 11/12 Cookies. Enjoy