From Ami Karnosh’s Kitchen

Chocolate Chip Cookies

This classic chocolate chip cookie has been updated and made less unhealthy by using whole wheat pastry flour (added minerals and fiber) as well as using unrefined sugar (added minerals). Additionally, the amount of sugar has been decreased. You can decrease the amount even further as you prefer. Using a darker chocolate chip also helps reduce overall sugars too. Look in bulk bins!

2 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup (2 sticks) butter or un-hydrogenated non-dairy sticks, softened
2/3 cup unrefined granulated sugar (or xylitol or coconut palm sugar)
2/3 cup packed brown sugar (or applesauce for softer muffin-like cookies)
1 teaspoon vanilla extract
2 large eggs (preferably from pasture raised hens)
2 cups (12-ounce package) preferably dark chocolate chips
Optional: 1 cup chopped nuts or seeds for added protein and fiber and minerals

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Ami Karnosh, MS, CN, teaches healthy cooking classes for Cancer Lifeline and PCC Cooks.