My husband LOVES chocolate chip cookies. They are one of the few cookies we do make. Once my husband thought I had perfected the traditional chocolate cookie recipe I started experimenting with whole grains. My skillet cookie recipe is good, but this is even better (for cookies that is). And my husband would likely agree that these are even better than my non-whole grain version. In fact, he usually prefers frozen dough to baked cookies, but he said the baked version actually rivals the dough - that means they are darn good! Okay, okay enough about how good they are. I promised a recipe using coconut oil today and this does. My plan, however, had been to share my soaked granola recipe, but since this was only the second time I've made it and I did not write down what I did the first time, I still need to tweak it a bit to get the same results as the first batch.
Even though we LOVE these cookies and sweets in general, we try to keep our sweet intake to about once a week. Unfortunately the month of December often messes with this plan and lingers through January. At the moment our goal is Sweet Treats only on Sundays, not after every dinner (or meal if the kids had their way). Once sugar enters our lives it is so hard to get it out again.
This recipe was somewhat of a fluke. We didn't have any oat flour on hand and I know the key to good chocolate chip cookies is the sweetness of the oat flour. I did, however, have oats and decided to throw them in my food processor until fine. The result, a deliciously oaty crisp cookie that was not quite what I expected. Normally we prefer somewhat chewy, but I was shocked to discover that they were even better the next day than they were hot out of the oven.
Best Whole Grain Chocolate Chip Cookies
Prep Time: 30 min Cook Time: 30 min Ready in: 1 h
Best Whole Grain Chocolate Chip Cookies courtesy of .