Comments on: Healthy Treat for Today: Whole Wheat Chocolate Chip Cookies

By: Erin

Erin — Wed, 23 May 2012 16:03:40 +0000

Chocolate chip cookies rarely work out for me but this one did. I had almost given up on cc cookies. I subbed a bit. Cut sugar down to 1 cup (part brown & white) and added 1 dropper of vanilla creme stevia. Also added 1/2 t baking powder to give them a little more lift. They came out fantastic!

By: Kristin

Kristin — Tue, 13 Dec 2011 03:15:19 +0000

I was out of eggs and substituted 1/2 C. applesauce (our is homemade and really thick) and they turned out great. I also was out of vanilla and used almond instead…I think I’m going to try peppermint for the Christmas Season, they were delicious!

By: Laura

Laura — Thu, 20 Oct 2011 23:06:41 +0000

These turn out soft and a little bit gooey for me. I try to take them out of the oven when they are just slightly underdone so that they don’t get too crispy!

By: Gigi

Gigi — Thu, 20 Oct 2011 20:16:20 +0000

I was wondering if these cookies are chewy or gooey or crispy or crunchy? Does the fact that the butter is melted affect this? I have always whipped the butter (or coconut oil or palm shortening) with the sugar and then the rest… When I do it this way the butter makes a crispy cookie that my hubby is not a fan. Thanks! I’ve been enjoying you site again – recently re-discovered in my too-long favorites. :)

By: LindseyforLaura@HHM

LindseyforLaura@HHM — Tue, 18 Oct 2011 16:57:02 +0000

Unfortunately, Laura doesn’t have a recipe for cookies with barley flour.
It should work though in this recipe to substitute the butter for
coconut oil. Let us know how it turns out if you give it a try! :)

By: Mrs W

Mrs W — Thu, 13 Oct 2011 22:53:44 +0000

is there a chocolate chip recipe (whole wheat flour) that uses coconut oil instead of butter

I also would love to find a cookie recipe with barley flour. Since there isn’t as much gluten in barley compared to wheat, it doesn’t quite work well to totally replace the barley for wheat flour.

By: Jenny R

Jenny R — Tue, 15 Mar 2011 20:50:33 +0000

These are the best cookies I’ve ever made. No joke. However, the first time I accidentally used baking powder instead of soda, but the resulting cookies were so fluffy and yummy, I keep doing it. I’m about to make a batch right now! :D

By: Tracy N.

Tracy N. — Sun, 19 Dec 2010 21:42:45 +0000

I made these tonight. A few changes: I used 2 tsp. vanilla extract (not homemade) 10 drops of liquid stevia, 1 1/2 tsp baking powder, 2 cups of chocolate chips, 3/4 tsp. coarse sea salt (needs to be coarse), and 2 3/4 cup freshly ground white whole wheat flour. I did not melt my butter, but instead creamed it with the sucanat and stevia, then mixed in eggs and vanilla for 2 more minutes and then added everything else. These were DELICIOUS and are now my family’s chocolate chip cookies! Now, I will work on a gluten free recipe:)

By: Laura

Laura — Sun, 12 Sep 2010 00:15:23 +0000

Oh, weird…I don’t know. My homemade chocolate chips do get runny, but the cookie itself usually does fine. It could have been the oil, but that’s still weird. Maybe add a little more flour to the cookies next time? Just a guess.

By: annie

annie — Tue, 31 Aug 2010 14:09:14 +0000

I’ve made these before with store-bought chocolate chips and they’re delicious! I tried the other night with homemade chocolate chips (using coconut oil because I didn’t have another stick of butter to spare for the chips) and the chocolate didn’t just run all over the cookies – the cookies got all liquidy and ran into each other! I kept looking through the window hoping they’d start baking, but after 10 minutes I just had a cookie sheet sized mess of runny half-baked dough. This has never happened to me before! Do you suppose it could have been the coconut oil in the chips?