As promised, I’m passing along my favorite recipe for 100% whole wheat chocolate chip cookies. These cookies whip up quickly, but if you have the time, it’s fun to grind the wheat berries with your kids and then make the cookies. Of course, you can always get your whole wheat flour at the store. I’m thrilled that you can now find King Arthur flour everywhere. It used to be that you had to order it, now I can find it at my local grocers. Yeah.

A couple notes, these cookies are great warm, but I find they’re better on day #2–they get chewier. I’ve included this recipe from King Arthur below, with one omission–vanilla extract. Lately, I’ve been avoiding using it, or substituting almond extract for a little extra pizzazz. Here you don’t need it–the chocolate, honey and whole wheat offer plenty of flavor on their own.

Recipe

Ingredients

Prep time: 15 minutes

Servings: About 2 dozen

6 tablespoons butter, softened

1/2 cup sugar

3/4 cup brown sugar

3 tablespoons honey

3/4 teaspoon salt

1 tablespoon cider vinegar

1 egg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 cups whole wheat flour

2 cups chocolate chips

1/2 cup chopped walnuts (opt.)

1/4 cup dried tart cherries (opt.)

1/2 teaspoon espresso powder, cocoa powder or black onyx powder (opt.)

1/2 tablespoon ground flax

Directions

  1. In a large mixing bowl beat together the butter, sugars, honey, espresso powder (if you’re using it), and salt. Once that’s combined, add in the egg, vinegar, baking soda and baking powder.
  2. Stir in the flour and then the chocolate chips.
  3. I always refrigerate the dough for at least one hour.
  4. Preheat the oven to 350.
  5. Lightly coat your cookie pan with baking spray.
  6. Make cookie balls in your hands that are about the same amount as a tablespoon.
  7. Bake the cookies for 7 to 10 minutes or just until lightly browned.
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