Whole Wheat Chocolate Chip Cookies Made With Coconut Palm Sugar
Chocolate chip cookies made with coconut palm sugar and whole wheat flour
Servings 18
Cost 5
Ingredients
- 1 ¼ cups all-purpose or whole wheat flour (or mix the two) (170 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt, scant
- 8 tablespoons Smart Balance, Earth Balance or butter (114 grams)
- ¾ cup coconut palm sugar (120 grams)
- ⅛ teaspoon maple flavoring
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup semi-sweet chocolate chips grain sweetened or regular
- ⅔ cup toasted walnuts coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Have ready a couple of ungreased cookie sheets.
- Stir together the whole wheat flour, baking soda and salt; set aside.
- Beat the cold Smart Balance with an electric mixer until creamy. Add sugar and beat for another 2 minutes or until creamy, scraping down sides of bowl. Beat in the vanilla, maple flavoring and egg, beating only for about 30 seconds after adding the egg. By hand, stir in the flour mixture. When flour is almost incorporated, stir in the chocolate chips and walnuts and stir until flour is completely mixed. If your dough is soft (which it might be if you used tub margarine), just chill it until it is firm enough to scoop.
- Drop by rounded tablespoon, slightly flatten and bake for 9-12 minutes on ungreased cookie sheets.
Notes
Coconut sugar is a little lighter than granulated and brown sugar. ¾ cup only weight 120 grams, while ¾ cup brown weighs 150 to 170 depending on how tightly you pack it. If you use brown sugar, the cookies will mostly likely taste quite a bit sweeter and have a softer texture.