I really want my somethin-somethin to be rich, decadent brownies or chocolate chip cookies, if I’m honest. And, occasionally that happens. But, most of the time I try to make something that’s closer to a healthy snack, but still gives my mouth and tummy the sweet satisfaction it’s searching for.
That’s where these Whole Grain Chocolate Chip Cookies come in.
They aren’t Pillsbury, but they are nice little sweet somethin’ that also happens to be full of fiber, protein, and nutrition. As with many of my “desserts,” I even served them to the kids for breakfast the next day and got “Mommy of the Year” award. Boo-ya.
Enjoy a mostly guilt-less somethin-somethin with this Whole Grain Chocolate Chip Cookies recipe.
- ⅓ c almond or peanut butter (or your favorite plain nut butter)
- 2 tablespoons unrefined coconut oil
- ¾ cup sucanat (unrefined & unbleached whole cane sugar or you can use plain ole sugar)
- ⅓ cup milk
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1 cup quick oats
- ½ tsp baking powder
- ½ tsp salt
- ½ cup dark chocolate chips
- Preheat oven to 350 degrees. Oil or line a large baking sheet with parchment paper; set aside.
- In medium glass bowl, melt and whisk together the nut butter and coconut oil. Add sucanat, milk, egg, and vanilla and whisk in bowl until very smooth.
- In separate larger bowl, stir together flour, oats, baking powder, and salt. Then, combine wet and dry ingredients just until mixed.
- Drop about 1 tablespoon of batter per cookie, leaving room between cookies.
- Bake for 12-14 minutes or until no longer doughy. Do not expect them to get very brown.