Whole Wheat Chocolate Chip Cookies

My kids love chocolate chip cookies, so when I saw this slightly healthier version in Vegan Cookies Invade Your Cookie Jar, I wanted to try it.  I adapted it slightly to what ingredients I had on hand.  As you bakers know, sometimes that works, sometimes it doesn’t.  In this case, I should have probably followed the recipe more closely.  Here’s my adapted version:

Whole Wheat Chocolate Chip Cookies

2/3 C turbinado sugar (this sugar is very grainy and dark – this was part of the ho-hum-ness)
1/3 C canola oil
1/2 C soy milk
2 T cornstarch
2 t pure vanilla extract
2 C white whole wheat flour
1/2 t baking soda
1/2 t salt
1 C semisweet chocolate chips

 

  • Preheat oven to 350 degrees.
  • In a mixing bowl, mix together the sugar and oil for about a minute.  You want to get the sugar a bit broken down.  Add the milk and cornstarch and beat vigorously until there are no clumps left.  Mix in the vanilla.
  • Add half the flour, the baking soda, and salt and mix well.  Mix in the remaining flour.  Fold in the chocolate chips.
  • Drop dough by rounded tablespoons onto baking sheets lined with parchment paper.  Space the cookies about 2 inches apart and flatten them down a bit with your fingers.
  • Bake 10 minutes for soft, chewy cookies, 12 minutes for crispier ones.  When they’re done baking, let the cookies rest on the sheets for about 5 minutes before transferring them to wire wracks to finish cooking.

 

Rating:  B-

My kids liked these OK – although they joked about their small hockey-puck like appearance.  They were soft, but just tasted like they were missing something.  While I am going to use the recommended sugars next time, I may try whole wheat pastry flour instead to make them a little lighter.  I plan to make these again soon while it’s still fresh in my mind (and on our tongues), so stay tuned!

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