Who doesn’t love chocolate chip cookies? Everyone deserves a treat now and then, but why not add or change a few ingredients to make them slightly less sinful with the same indulgent taste? If you haven’t read about coconut oil lately, you should! It’s so very good for you and it’s delicious! Plus, whole wheat flour and heart healthy cinnamon? Gosh, these cookies are almost a vegetable! Kidding. But they are really tasty and sneak a few healthy ingredients into a classic comfort food.
Here’s the recipe. Enjoy!!
Chocolate Chip Cinnamon Cookies
1/2 cup organic, unrefined coconut oil
1/2 cup organic, unsalted butter
1/2 cup turbinado sugar (white works too)
3/4 cup firmly packed dark brown sugar
2 teaspoons real vanilla extract
1 cup all-purp. flour
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 heaping teaspoons cinnamon
2 cups chocolate chips
1 cup chopped pecans (optional, but it is perfect with the cinnamon)
Ready for the first step? DON’T preheat the oven. You’ll see why in a minute.
In a large bowl or stand mixer, cream the , coconut oil, butter, sugars, and vanilla. Add the eggs and blend well.
Combine flours, baking soda, salt, and cinnamon. Add to the wet mixture in half cup or so increments, and blend till almost combined. Stir in the chocolate chips and pecans, if using. Cover and place in the fridge for an hour. This step is important if you like thicker, chewy cookies. If you prefer thin, crunchy cookies then just skip this step.
Preheat oven to 375. A mini ice cream scoop is very handy but if you don’t have one, just drop 2 Tablespoons sized chunks on a nonstick cookie sheet. Bake for 10 – 12 minutes then let cool on a wire rack.
Most recipes would say cool for 5 minutes, I say “Who does that?? Dig in!!”