So I promised an example of a recipe I converted to be healthier as part of my Wholefoods series. This is my favourite cookie recipe, definitely my go-to when we are in a cookie mood! The recipe is originally from Annie’s Eats, which is amazing as is, but I wanted to change it a little to make it healthier, so below is my version! 🙂
Thick & Chewy Chocolate Chip Cookies
Adapted from Annie’s Eats
- 2 cups wholemeal flour (originally plain flour)
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 4 tbsp butter + 4 tbsp coconut oil, melted (originally 12 tbsp butter)
- 1 cup brown sugar (originally an additional 1/2 cup caster sugar)
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups chocolate chips (I usually use a mix of dark and white chips, or all dark, but it’s entirely up to you – you can even skip the chocolate and add raisins or something else if you prefer!)
Preheat oven to 180C and line two baking trays with baking paper.
Whisk dry ingredients together and set aside. In another bowl, mix butter, oil and sugar until combined (this is tricky to tell, as the butter and oil can separate, but just mix until you feel happy it is as combined as can be!). Beat in egg and vanilla.
Add dry ingredients and combine. Stir in chocolate chips.
Use a spoon to measure out even dollops of cookie dough onto the baking paper (we like to make these quite big cookies, but the original recipe measure is huge, so even we don’t go for that much!). If it helps, I usually put these scoops of cookie dough into the freezer for 10 minutes at this point so that they hold their shape better when cooking.
Bake until the cookies are light golden brown and the edges start to harden (approx. 11-14 mins). Allow the cookies to cool before moving them.
Enjoy!
Thank you Annie’s Eats for the delicious original recipe!
I hope this inspires you to play around a little with your favourite recipes in an attempt to make them more ‘wholefoods-y’.
