Going ‘clean’ is a little bit like falling in love: the sun shines brighter, birds are singing to you, and food has never tasted so sweet. Seriously, food really has never tasted so sweet because all of the chemicals and additives were messing with your taste buds. I love a cookie now and then, so I was dismayed that all of my old cookie recipes tasted way too sweet. And don’t even get me started on processed baked goods. When I slipped for a processed, baked “treat”, I wanted to spit it out. What used to taste like a regular chocolate chip cookie was now mouth-puckering sweet.
I learned that I had to make some adjustments to my old recipes for my new clean eating diet. This is my new go-to chocolate chip cookie recipe.
You can also find this recipe and many other not-so-sweet cookie recipes in my cookbook, Homemade Snacks and Staples, which comes out on May 7th.
Not-So-Sweet (Double) Chocolate Chip Cookies
A cookie that satisfies cravings for salty and sweet, this chocolate chip cookie can easily be made vegan and can be mixed together in just 15 minutes.
1 [1/2] cup whole wheat pastry flour
2 teaspoon baking powder
[1/2] teaspoon salt, more for sprinkling
[1/2] cup butter OR Earth Balance vegan spread, room temperature
3 tablespoons Sucanat or dark brown sugar, firmly packed
[1/2] teaspoon vanilla extract
[1/2] cup almond milk, non-dairy milk, or regular milk
[1/2] cup mini chocolate chips
[1/2] cup white chocolate chips
Preheat oven to 350(dgF).
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer on medium-high speed to cream together butter and Sucanat for about 2 minutes, or until light and fluffy.
Add vanilla, and beat to continue. Scraping down the sides with a spatula as needed.
Add flour mixture and milk to butter mixture, and stir with a wooden spoon to combine. Fold in chocolate chips.
Scoop cookies by the [1/2] tablespoon onto baking sheets. Cookies won’t expand much so you can put them close together. If you want to enhance the salty/sweet flavor, sprinkle additional salt of top of the cookies before baking.
Bake for 10-15 minutes until cookies are light golden brown and set.
Remove cookies from the oven. Let cook for 5-6 minutes on sheet and then remove to cooling rack to cool completely. Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for up to 3 weeks.
This recipe produces cake-like cookies.
You can replace the mini chocolate chips and white chocolate chips with 1 cup non-dairy (or regular) chocolate chips. I love using mini chocolate chips to get the ‘betcha-bite-a-chip’ mentality a la Chips Ahoy.
Sucanat has the texture of white sugar, the taste molasses taste of brown sugar, and is less processed than either. You can find it in the baking section of most health stores.
If you choose to use brown sugar, the cookies will be softer.
Badger Girl Learns to Cook by Kimberly Aime http://learntocookbadgergirl.com/
The dough is more salty than sweet leaving the chocolate chips to bring the sugar to the table. For a clean palate, this cookie offers just the right amount of sweetness to satisfy your cravings without puckering your mouth.
This cookie can also easily be made vegan by substituting Earth Balance for butter and using non-dairy chocolate chips. I love vegan baking because the cookies are more moist and cake-like than traditional cookies. Also, I always seem to run out of eggs when baking so it’s out of convenience as well. I almost always have these ingredients on hand to it’s easy to stir up a batch of cookies without much forethought.
You can bake these up on two cookie sheets (and just one round of baking), because you can put them so close together.
Ingredients on hand-Check.
Quick mixing time- Check.
Easy baking: Check.
Okay, tell me again why you don’t want to try these?
What is your favorite kind of cookie?