You want-a the recipe? Here-a ya’ go!
Real Food Chocolate Chip Cookies
Makes 3 dozen cookies
1 cup (2 sticks) butter (organic is better, grass-fed is best)
1 cup Sucanat — here’s where I buy mine
1/2 cup Maple Syrup — here’s where I buy mine
1 tsp. real vanilla extract — here’s where I buy mine
2 eggs (organic is better, pasture-raised is best)
2 1/4 c. whole wheat flour (sprouted whole-wheat flour is best — read why here)
1 tsp. salt
1/2 tsp. baking soda
1/2 bag of Enjoy Life Mini Chocolate Chips (the best REAL chocolate chips, made without soy!)
Directions: Preheat oven to 375 degrees. Cream butter, sucanat, & maple syrup. Add vanilla & eggs. In separate bowl combine flour, salt, & baking soda. Add slowly to wet mixture until combined. Add chocolate chips then roll into small ping-pong sized balls and place on ungreased cookie sheet. Bake for 8-10 minutes, they do best when slightly underdone. Enjoy!
Have you ever eaten cookie dough for lunch? Have you ever done it guilt-free?
Thank you for posting an old-fashioned chocolate chip cookie recipe using REAL ingredients! I’m shocked at all of the complaining about the cost of the ingredients…..Americans spend an insane amount of money on medical bills, doctors’s visits, prescriptions, etc. Can we connect diet to medical needs? Probably. Our family spends more per month on food than we do on our mortgage. I have no problems spending money on our food, knowing that I’m giving my family the nutrients needed to stay healthy and avoid doctor’s office visits. Thanks for posting this recipe and for satisfying our need for sweets!
Hi! I am wondering if these cookies would be good to serve to people who are not used to real food? I want to make them with the three little kids I’m babysitting tomorrow but I don’t know if they will notice a difference in the taste.
Hi! I have made these cookies over a dozen times and each time they come out flat. Obviously my family doesn’t mind because they taste so amazing! I am wondering though, why the flatness??
These were AMAZING! You would think that whole wheat and cookies just don’t mix…but these do! I was very pleasantly surprised. I had to improvise a little…I used raw cane sugar and honey (when you live in a small town, you make do with what you can find!) But it worked beautifully! Will definitely keep using this recipe. Thanks for the great information and recipes!
I’m wanting to make these right now…like already have the stuff out and oven preheating. Just realized..not sure if I am supposed to use SALTED or UNSALTED butter?!?! Anyone know?!
I use salted butter.
We loved this recipe. The cookies were soft and delicious and my pickiest eater loves them the most. I did read the comments here before starting the recipe, and I noticed one person said the cookies came out flat. Then I saw Danelle’s response that maybe the commenter hadn’t added enough flour. So, with those two comments in the back of my head, I made the cookies. I did notice that when it came to the step that said roll the dough into Ping-Pong-sized balls, my dough was very sticky on my hands and it made this difficult. I did bake those and they did come out flat. So, for the rest, I added more flour, stirring it into the dough until the dough was just sticky enough to still be rolled into Ping-Pong balls. And voila! The cookies came out round and perky and delicious!
I made this recipe substituting cane sugar for the sucanat. Everything else was as the recipe called for, but the results were flat cookies. They tasted fine, so I just made them really brown and crispy, which my son loved. I even froze a tray of cookie dough, thinking perhaps the butter was too soft, but the results were the same. Would the different sugar make a difference? I would like to have them turn out as the photos suggested. I may leave out the maple syrup because I found them to be too sweet. Perhaps that would firm up the dough? Is sucanat that different?
Hmmm, I’m trying to figure it out. I make these all the time. Flat cookies would probably mean not enough flour.
Flat cookies are likely due to lack of an acid for the baking soda to react with. Regular chocolate chip cookie recipes call for brown sugar and this provides the needed acid to allow the baking soda to do its job and fluff up the cookies a bit.
Do these cookies remain soft after cooling down? If not, how can I achieve this?
Yep, they remain nice and soft:)
I love your blog! Just the right amounts of great information, interesting topics, common sense (80/20 rule stuff), and fun – Thanks!!
Thank you! You just made my day!
Thank you for sharing your link for the chocolate chips! My daughter is very allergic to milk and it’s made me extremely angry that I could only find one measly, tiny bar of chocolate in the organic section that didn’t have milk. The store recently stocked those Enjoy Life chips, but for a whopping 6 bucks a bag! Until now, it didn’t even occur to me that we should be eating them, too.
Thanks a lot for posting “Real Food Chocolate Chip
Cookies | Weed’em & ReapWeed’em & Reap”.
Imay surely end up being coming back for a lot more
reading and commenting soon. Thanks a lot, Anton
When I first looked at this recipe, I laughed actually, because I realized in butter alone it would cost $6 for me to make…I buy Kerry Gold. I looked at the amount of cookies that it makes though and thought to myself, “Who needs 3 dozen cookies at a time”. So, I am definitely going to make these and split the dough balls into thirds and freeze them for future days. They look really good…thank you for the recipe! 🙂
Nope. I was wrong only $3 in butter. Sorry!
Could you make these, roll them up, and freeze them? I like to have ready made dough balls in the freezer that I can pull out and bake when we want a fresh, hot cookie. 🙂
Why not? 🙂
Great idea!
Could you add lard for some of the butter?
I just whipped up a batch of this because we eat cookie dough in our house 🙂 (My older children used to complain if they saw me start to actually bake them.) I used coconut oil for half the butter, and I would think lard would work as well. Note: I am not intending to actually BAKE any of these at this time, but if we have any dough left tomorrow I might do it to see how they turn out (which is why I added the baking soda–just in case.)
Awesome 😀
Yummy!!!!! And stevia is an excellent sugar sub!!!
I’m trying to stay away from sugar right now and I’m cooking with stevia. Any thoughts on if it would still work? Could I add greek yogurt to bulk it up or something? I use the pure concentrated stevia, but I’m new to it, so I’m not real good at converting. Thanks!
I think stevia would work great! Not sure about the yogurt but definitely give it a try and let us know how it turns out:)
those chocolate chips are the best!! one time, i bought a bag not on sale (so like $6) and forgot that it was 100 degrees out and by the time we got home from all our errands, i had a solid brick. sniff, sniff. it was a sad day.
When you cream the butter and Sucanat do you let it sit and dissolve?
I don’t, but I’m sure you could if you wanted:)
If you don’t have sprouted flour, you can use the yogurt to soak the phytates out of your regular flour. It will also help the cookies puff once you add your leavener. However, you may want to reduce the maple syrup by the amount of yogurt that you use to prevent the cookies from falling.
Or dump the whole wet mess in a skillet and make a cookie cake, which will disappoint exactly no one.
Haha!
I am just starting with this type of read food eating. I see some recipes call for Sucanat and some Rapadura. What is the difference? Thank you!
Rapadura & Sucanat are just brands, but they are the same thing:)
I completely agree with you. On everything. My question is how does the ordinary person fund this type of eating? Wondering if you’ve ever done a cost breakdown for that batch of cookies (minus health benefits heh). That’s a nearly $5 bag of chocolate chips. I’m not whining, just sayin’. On the bright side, we are hardly ever at the doctor. Nobody has been since we switched to whole foods last summer, and we used to camp out in the clinic parking lot. (There are 8 in our family.)
We usually buy the Enjoy Life chocolate chips when they are on sale at our local health food store for $2.50 a bag. And instead of sucanat & maple syrup, you can just use honey which is a lot cheaper:)
So if you use just honey, do you do a straight conversion? 1:1 ratio, so one and one half cups of honey?
These look yummy!!! Thank you for the recipe and where to get good chocolate chips.
My favorite chocolate chip recipe, which I recently ran across, only has 6 ingredients and uses almond flour. They are delicious and healthy for you (GAPS friendly to boot!) Here is the recipe:
• 1 3/4 cups almond flour
• 1/4 cup vanilla honey or (¼ honey + 1 tsp vanilla)
• 3/4 cup homemade chocolate chips
• 1/4 cup butter or coconut oil (softened)
• 1/4 tsp unrefined sea salt
• 1/4 tsp baking soda
1. Preheat oven to 350 degrees.
2. Line cookie sheet with unbleached parchment paper.
3. Mix all ingredients together in one bowl (except chocolate chips).
4. Add in chocolate chips.
5. Scoop out 1 tablespoon cookie dough with a spoon and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
6. Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not over cook!
7. Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool. Makes 18 cookies.
Yum! Thank you for sharing!
Now, that sounds like my kind of cookie! Thanks so much for sharing!!!!!