Finding a good recipe and learning the tricks for super yummy real food chocolate chip cookies wasn’t easy for me. It is sure difficult to get the texture and gooeyness just right.
Chocolate chip cookies are such a great treat around our house, finding a way to make them more healthy was imperative. Who doesn’t love some good old cookies with a glass of milk? Now make that real food chocolate chip cookies with a glass of raw whole organic milk and it is even better.
The trick to making real food chocolate chip cookies is finding a good ratio of cook time and what type of sugar you use. I’ve found that when making real food chocolate chip cookies you need to use a solid sugar…like coconut palm sugar or turbinada sugar. It adds a flavor to it a little but still tastes delicious.
As for chocolate chips I used grain sweetened. You can find great options here or here.
- 2 1/4 Cup non-bromated flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1 1/2 cup coconut palm sugar or turbinada sugar
- 2 tsp vanilla
- 2 eggs
- 2 cups chocolate chips
- Preheat oven to 375. Stir flour with baking soda and salt; set aside. Beat butter with coconut palm sugar until creamy. Add vanilla and eggs, mixing on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto cookie sheets. Bake for 8-10 minutes or until golden brown.
Could you add oatmeal to this without changing the other ingredients? I have a cookie recipe with oatmeal that I love, but not so excited about the sugar. Does the coconut palm sugar replace refined white sugar directly? Maybe I could adapt my recipe… Thanks!
I haven’t tried this recipe with added oatmeal. I should be able to alter your recipe by replacing the sugars. I have noticed that you may need to play with the cook time a little. A couple minutes shorter if you like really soft cookies when replacing the sugar.