Chocolate Chip Cookies

Chocolate Chip Cookies

C is for cookie and that’s usually good enough for me to satiate my severe sweet tooth. In other words, I love a good cookie. Actually, I’ll even eat bad cookies. So when Esme requested that we bake something together, I couldn’t resist her idea of chocolate chip cookies and neither could Ceri. I’ve never known Scarlett to turn down a cookie (or any sugary confection for that matter), so I knew she’d be on-board. Ceri and I just agreed that we should try to make them as healthy as possible.

I found a great recipe and we altered it slightly to meet our “healthy” needs. Now we just needed the girls to cooperate. Could we tear them away from the toys?

Chocolate Chip Cookies

Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup of oat flour
  • 1/4 cup of flax meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 cup chocolate chips
  • 1/4 cup of nonfat milk

Method

Preheat the oven to 350 degrees

Combine all the dry ingredients in a medium bowl

In a separate bowl, cream the butter and sugar until smooth, then add the egg and milk and stir to incorporate

Combined the dry ingredients with the creamed mix

Flatten teaspoon fuels of dough onto greased cookie sheets and bake for 6-8 minutes

I’m not sure if it was the day or the fact that they’re getting the hang of this cooking together deal, but Esme and Scarlett really worked as a team blending all the dry ingredients together. While one emptied the measured bowls of flours, flax, salt, baking powder, coconut, cinnamon and nutmeg the other stirred. It was like watching the symbiotic dance of Fred Astaire and Ginger Rogers, but not.

But then it fell apart. The spell was broken and they went their separate ways to trash my house.

The promise of a small bowl full of chocolate chips for each to eat lured them back, and we were able to cream the butter and sugar together.

When the batter became too tough to stir (coincidentally the last chocolate chip had been snatched from each bowl) the girls returned to their respective distractions. (Esme: hopping on Scarlett’s bouncy dinosaur. Scarlett: torturing poor Julian with oppressive hugs.)

Luckily we’d had the little ladies grease the cookie sheets earlier, so we were able to get them to quickly return to the cooking station (my flour showered island) to flatten spoonfuls of dough out onto each sheet.

These weren’t your soft, gooey chocolate chip cookies. They were more like cake, with a slightly grainy texture. We loved them and the girls packed away two each before lunch. Scarlett said they tasted like “pumpkin”–a likely comparision due to the use of cinnamon and nutmeg. Either way, they were warm cookies dense with chocolate chips, and that was good enough for me.

You might also like

By Ingredient

Sweet Potato Scones

Our very own nutrition whiz, Kathy Magilton, used to run an amazing food delivery business called Sweet Potato. Each week you could order  meals that were healthy, tasty, made fresh and nutritious without all

By Ingredient

Peanut Butter and Banana Pancake Sammies

We really should have called this week elimination week instead of breakfast. After all, our posts have been about taking the mundane out of our favorite breakfast dishes. Take Ceri’s

Red Meats

Italian Wedding Soup

Are you resolution makers? I am but I’m not someone who needs January to do it. I’m constantly making lists – either in notebooks or just in my scattered mind

3 Comments

  1. I Heart Beauty
    June 04, 14:15 Reply

    These look so, so, so good!

    Do you guys have the Babycakes book? I'll bring it over. Good vegan chocolate chip cookie recipe in there with coconut oil.

  2. Ceri
    June 04, 18:37 Reply

    Thanks, Katherine! I'd love to check that out!

  3. Lesa
    June 07, 23:08 Reply

    We finally bought that book. Looks amazing!

Leave a Reply