A good chocolate chip cookie…you know you want one when offered to you. So why would I try to improve a recipe that’s tried and true and most importantly delicious? Mostly because updating the recipe gave an opportunity to make chocolate chip cookies even more delicious. And you, healthy. That’s what we really want…healthy chocolate chip cookies!
I wouldn’t replace these cookies for your salad. Unless you’re just sick of salad, for which I guess cookies are an adequate substitute (I’m kidding, nutritionists of the world. Cookies are not an adequate substitute for salad).
These cookies are on the chewy side. The whole wheat flour adds a deep nuttiness and the maple just a hint of sweetness. Enjoy these with milk or with an afternoon coffee or tee. Note that they aren’t as sweet as a traditional chocolate chip cookie recipe — don’t be surprised by that!
Whole Wheat Cookies, with Maple and Almond Butter adapted from Cookie and Kate
- 2/3 cup natural almond butter (unsalted variety)
- 2/3 cup maple syrup
- 4 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ssalt
- 1 large egg
- 1 and 1/4 cup whole wheat flour
- 1 and 1/2 cup rolled oats
- 2 cups semi-sweet chocolate chips
Preheat the oven to 350F. Line two large baking sheets with parchment paper. In a mixing bowl, add the almond butter and the maple syrup. Add in the melted butter and whisk until combined. Beat in the egg, then the vanilla, baking soda, baking powder, and salt. Stir in the whole wheat flour, oats, and chocolate chips until combined.
Use a tablespoon to drop the dough on the prepped baking sheets. Bake for about 10 minutes, checking to see if the cookies turn golden in color. If the cookies need more time, bake them for no more than 12 minutes total.
Allow the cookies to cool completely on the pans.