Chocolate chip cookies have been a favorite in our household for a long time. Over the last couple of years, I've slowly been changing up the recipe in an attempt to make it as healthy as possible. We are all very happy with this recipe and prefer these cookies to any other we've tried now.
I do not add salt (I use salted real butter, so that's enough for us). I have also replaced eggs with ground flax seed - 3 tbsp. of water and 1 tbsp. ground flax seed per egg. I reduced both types of sugars in this recipe to 1/2 a cup each instead of 3/4 so that's why I've only used 4 tbsp. water - I don't need as much liquid. I hope that makes sense.
We've already made one batch of these and I will probably make another before the end of the holiday season. Enjoy!
Nearly Healthy Chocolate Chip Cookies
Preheat Oven to 350'F
1 cup all-purpose flour
1 1/4 cup wheat flour
1 tsp. baking soda
1/2 cup real butter, softened
1/2 cup coconut oil, softened
1/2 cup raw sugar
1/2 cup packed brown sugar (raw sugar plus 1/2 - 1 tsp molasses)
1 tsp. vanilla
2 tbsp. ground flax seed
4 tbsp. water
1 1/2 cups chocolate chips
* If you want double chocolate chip, substitute 1/4 cup of the wheat flour with 1/4 cup Hershey's Unsweetened Cocoa (special dark is healthier!).
* This works for any of the different morsels you can buy, including the new DelightFulls from Nestle Toll House!