Whole Wheat Chocolate Chunk Cookies
Sometime people poll me for what my favorite kind of almond butter is....I'll be honest I've tried over 20 different brands from wide price points and my favorite is one of the cheapest and most readily available to the average consumer. Trader Joes!! In my opinion, it's smooth and delicious. I've also found great jars on sale at stores like HomeGoods and TJMaxx if you are on a tighter budget, but still wanna try it. Feel free to substitute in organic peanut butter here! Organic peanuts by definition are non-GMO and may be easier to digest than conventional, modified peanuts.
I used organic whole wheat pastry flour from Bob's Red Mill in this recipe. Whole wheat pastry flour is a low-protein flour that is made from whole grains. Many cookbooks that focus on whole grains encourage bakers to use this type of flour because it is much softer and more finely-textured than regular whole wheat flour, and baked goods made with it will have a similar consistency to those made with regular white flour. Not to mention the fiber is higher than all-purpose!
Makes about 25 medium-sized cookies
Ingredients
1 3/4 c whole-wheat pastry flour
1 c honey
1 c almond butter
1 egg
1 tbsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 c dark chocolate (either chips or chopped)
Directions
Preheat oven to 350 degreed F. Place a sheet of parchment paper onto two large cookies and set aside. In a large mixing bowl, beat the egg for one minute until frothy with an electric mixer. Add the rest of the wet ingredients into the bowl, and beat for one more minute or until well combined. In another bowl, sift the dry ingredients (except the chocolate) with a metal whisk. While having the mixer on low, gradually add the sifted dry ingredients into the wet ingredients bowl, stopping periodically to scraping the sides of the bowl with a spatula, making sure that all of the dry ingredients are mixed in well. Fold in the chocolate to the batter. Spoon out ping-pong sized balls of batter onto the cookie sheets. Bake each sheet for about 14 minutes or until golden brown on the sides of each cookie. Cool on drying rack for at least ten minutes before serving.
I used organic whole wheat pastry flour from Bob's Red Mill in this recipe. Whole wheat pastry flour is a low-protein flour that is made from whole grains. Many cookbooks that focus on whole grains encourage bakers to use this type of flour because it is much softer and more finely-textured than regular whole wheat flour, and baked goods made with it will have a similar consistency to those made with regular white flour. Not to mention the fiber is higher than all-purpose!
Makes about 25 medium-sized cookies
Ingredients
1 3/4 c whole-wheat pastry flour
1 c honey
1 c almond butter
1 egg
1 tbsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 c dark chocolate (either chips or chopped)
Directions
Preheat oven to 350 degreed F. Place a sheet of parchment paper onto two large cookies and set aside. In a large mixing bowl, beat the egg for one minute until frothy with an electric mixer. Add the rest of the wet ingredients into the bowl, and beat for one more minute or until well combined. In another bowl, sift the dry ingredients (except the chocolate) with a metal whisk. While having the mixer on low, gradually add the sifted dry ingredients into the wet ingredients bowl, stopping periodically to scraping the sides of the bowl with a spatula, making sure that all of the dry ingredients are mixed in well. Fold in the chocolate to the batter. Spoon out ping-pong sized balls of batter onto the cookie sheets. Bake each sheet for about 14 minutes or until golden brown on the sides of each cookie. Cool on drying rack for at least ten minutes before serving.