Honey Wheat Chocolate Chip Cookies

Seriously…Tastes Just Like Tollhouse…Only Healthier!

Sorry for the short hiatus…I’m going to work hard to update with my new recipes and clear out my photo inventory this week in the evenings. The reason for the hiatus was my grandmother-in-law’s death and funeral. We had to fly to Philly this past weekend to celebrate her life and I wanted to celebrate by cooking lots of cookies for my in-laws and my parents (who came to visit us one evening). The first of the cookies I tried was a honey wheat chocolate chip cookie recipe that I adapted from King Arthur Flour’s website (see the others…Blueberry Oatmeal Cookies and Double Chocolate Tofu Cookies with Cranberries). Boy are these awesome cookies! I’d eat them all day if I could (thank God they are not in my possession right now, or I’d need to eat another one just from looking at the pictures).The ingredient list for these cookies looks unusual, but trust me, it works well, very well! You and your family won’t be able to tell that these aren’t made with APF!

Ingredients (adapted from King Arthur Flour):

  • 6 tbs unsalted butter
  • 1/4 cup granulated sugar (may try leaving this out next time)
  • 3/4 cup light brown sugar
  • 3 tbs honey (next time may try strawberry-infused honey)
  • 1 tsp double strength vanilla extract (2 tsp for regular variety)
  • 1/2 tsp salt
  • 1 tbs Braggs Apple Cider Vinegar
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups King Arthur White Whole Wheat Flour
  • 2 tbs Flax Seed Meal (optional)
  • 1 cup semi-sweet Ghiradelli chocolate chips
  • 1 cup 70% cacao Ghiradelli chocolate disks

I followed the method from KAF pretty much to a “T”, with a few exceptions…

I sifted the flour with the baking powder and soda into the butter/sugar/egg mixture and added the flax meal afterwards adding the flour (not sure if it makes a difference in this case, but it made me feel better). Please don’t try to use flax seed meal in the sifter, I made a boo-boo trying to do that…it’s too coarse to go through the sifter (*slaps her head calling herself a dummy for even thinking it would work…*).

I used a tbs cookie scooper to place the dough on our parchment sheet-lined cookie trays and cooked at 350F for 12 minutes (the recipe calls for 11-12, 12 seemed about right) until cookies are slightly browned on top.

Fresh out of the oven!

Yum! This recipe yielded 3 dozen (36 for the numerically-challenged) tbs-sized cookies for us…

Nutrition (serving = 2 cookies):

  • 83 cal
  • 2g fat
  • 16g carb
  • 1g fiber
  • 1g protein

I’m not sure if the nutritional info is correct, I’ve been seeing some errors in the calculations from the Daily Plate ever since they changed over to the Livestrong network. Regardless, they are much better for you with less butter and actual whole grains over a normal chocolate chip cookie.