Healthier Chewy Chocolate Chip Cookies

If you enjoy chocolate chip cookies, but feel guilty every time you eat one--this might be the recipe to lighten your heart and decrease your pure sugar and white gluten intake a bit.

Half the flour you'll be using is "White Whole Wheat Flour", a great substitute in baking for those not minding a slightly denser crumb, but not willing to go completely off gluten; let's be honest--a completely gluten free dessert doesn't taste quite as good.

Also, there is a bit of coconut flour for those who have it.

Of course, the rest of the flour will be all-purpose flour.

When it comes to sugar, instead of using brown cane sugar, you'll be choosing from either coconut sugar, or turbinado sugar--or a mixture of both. A smaller amount will be white cane sugar, though.

If you liked this instructable, perhaps you'll like some of my others. Check them out on my profile, or on my new food website: Michael's Test Kitchen !

Ingredients:

1 cup all-purpose flour

1 cup white whole wheat flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup butter, melted

2 tablespoons canola oil

¾ cup of coconut sugar, or turbinado sugar, or a mixture of both

⅓ cup white sugar

3 teaspoons vanilla extract

1 egg

1 egg yolk

1 ½ cups chocolate chips

Preheat oven to 325 degrees.

In a medium bowl, mix together flours, baking soda, and salt.

In a stand mixer, beat together sugars and melted butter until incorporated.

Put in the vanilla extract, egg, and egg yolk, and beat on high speed until light and fluffy, about 1 minute.

On low speed, gradually mix in the flour mixture, and then the chocolate chips, until everything is incorporated.

Place by tablespoons onto an ungreased baking sheet, and bake in preheated oven for 15 or more minutes, until edges are a bit browned

Store in Ziploc plastic bags when not consuming.