Tuesday, February 1, 2011

A Healthier (but still scrumptious!) Chocolate Chip Cookie Recipe!

So, when I started my healthier eating journey one thing became clear:  my chocolate chip cookies would have to remain the occasional unhealthy indulgence.  You see, I made THE BEST chocolate chip cookies.  Even my baker-husband concedes that he cannot touch them!  Friends at work have commented over the years feeling that I needed to enter them into some type of contest.

I have a secret.

It is the recipe on the Crisco stick package..........
 I am cringing.

Well, there is a good reason for that.  Crisco is a wonderful cookie maker.  It doesn't spread out like butter, leaving your cookies thicker, yet soft and chewy.  I suspect it is because of the consistency of the Crisco at room temperature.  ANYWAY I was spying  my jar of coconut oil last night and thinking about how alike it is in consistency to Crisco (but much, much, much,much healthier...)  So decided to give it a try.  I also decided to replace some of the all-purpose flour for whole wheat flour.  I assure you, they are still just as delicious!!!
(PLUS...I had one for breakfast this morning and they kept their soft chewy center...shhhh)

Chocolate Chip Cookies
3/4 C Coconut oil
1 1/4 C. Light brown sugar
2T. Milk (preferably raw)
1T. Vanilla extract
1 Egg (preferably pastured)
1 C. Unbleached all-purpose flour
3/4 C. Whole wheat flour
1 t. Salt
3/4 t. Baking soda
Chocolate chips or carob chips

Beat the coconut oil, brown sugar, milk, and vanilla together with a mixer.  Add the egg and beat lightly.  In a separate bowl, add the flours, salt, and baking soda.  Gradually add to the wet mixture to form a sort of stiff batter.  Add the chips.  I don't put an amount here because I eyeball it.  The recipe calls for one cup....but really?  Who uses just one?

Preheat your oven to 350 degrees.  Drop cookies by the spoonful and bake for 10-11 minutes  NO LONGER!!!!!!  They might look a little under-done when you take them out, but they will set up. If you over bake them they will become hard.  Let cool.  Enjoy.  Bring out the coffee!!!


  1. I love cookies made with Crisco. It's really the only way to make chocolate chip cookies, for sure. My husband detests the hydrogenated-ness of Crisco, but it's very necessary. Have you tried the chewy chocolate brownie cookie (or something like that) recipe on the Crisco package? Delish!

  2. You really need to try it this way! You can't tell the difference...I promise! And your hubby will love you for it!

  3. Hi Lori,
    I also use oil in cookies, but I substitute natural (sugar-free) applesauce for half of the oil. It works well. I'm sure the Crisco version may be a bit tastier, but these are good and I feel better about eating/serving them. I love it that you used whole wheat flour. I do too.
    Have a great day,
    Jan at Jewelry4Change

  4. Jan-that is a good idea! I do not hesitate to use coconut oil because it is very healthy. I do look for ways to cut down on sugar in a recipe. The applesauce thing might be my next adventure :)

  5. Um... Hi, won best cookie in Indianapolis.
    Butter. Pure and simple. No added salt. No chemicals or man made products added. I am with you Lori.. and Go Girl... whole wheat flour alters so little in recipes. I sneak it into almost everything we make! I Never use any thing but butter and pure veg (non soy) Oils in my baking. I do add coconut and reduce my oils, to our designer breads and I personally don't like the apple sauce because it alters texture. But with it being for retail it's a fussier market. But I'm down 84 lb on my all natural non chemical eat anything in that category I want< NO SODA diet. Feel Great... Exercise comes easier and more naturally, and I am focused more. thats this divas story, anyway.

  6. Hi breadladydiva. I feel like I know you :)


Related Posts Plugin for WordPress, Blogger...