Try this healthy spin on chocolate chip cookies at your next gathering!

One of my favorite things to do is bake. I’m not saying I’m great at it, but I do love it! Years ago, I was on the search for the perfect chocolate chip recipe. As much as I loved them, they always left me feelings guilty afterwards! I stumbled upon Cookie and Kate’s blog where she had various recipes that seemed right up my alley. The recipe below is originally from her blog, but I made my own few tweaks to it!

If you’re looking for the perfect dessert to bake at your next holiday gathering, these cookies will sure be the hit at the dessert table! It’s made with whole wheat flour and uses turbinado sugar instead of regular sugar. After making my second batch and putting my own little spin on it, I was in cookie heaven! I use a little fewer oats than the original recipe, and trade half the maple syrup for honey, and use grass-fed butter instead.

These will forever be my favorite go-to recipe, with it’s slightly crispy exterior, but fluffy and moist on the inside! I can’t wait for you to try it out! You can use different kinds of chocolate chips, possibly add nuts, the possibilities are endless! If you do try your own spin on this recipe, I’d love for you to share how it came out!

INSTRUCTIONS

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the dry ingredients (the flours, baking soda, baking powder, salt and cinnamon.)
3. In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar. (I don’t have a mixer so I actually just use a fork to mix everything!)
4. Then beat in the eggs one at a time.
5. Mix in the vanilla extract, maple syrup and honey.
6. Add the dry ingredients in 3 increments, stirring between each. Once you’re done mixing in the last of the dry ingredients, your dough should be moist and uniformly brown.
7. Stir in the chocolate chips and oats by hand until they are evenly distributed. Use those arm muscles!
8. Drop about two-three tablespoon of dough per cookie onto the baking sheet, leaving about two inches of space around each cookie.
9. Bake for 10 minutes, until the tops are just slightly golden. Slightly on the side of underbaking.
10. Let the cookies set on the baking sheet for about a minute and transfer them to a cooling rack. If you’d like, sprinkle with a small pinch of Maldon salt. Make sure to serve with a glass of milk or almond milk!

By: Nicole Falco Photography