Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
Ever since I had my first child, I've been crazy about chocolate and cookies. Never before had I even craved chocolate in the slightest, and I would sooner have had a plate of chicken and dumplings before some dessert. But all that changed with pregnancy.
My toddler must have picked it up too because not only are cookies a NEED for this kid, they must all contain chocolate chips to be worthy of eating. He has even been known to climb up on the counter to sneak a chocolate chip or a handful when no one was looking. You just know what happened when he randomly walks into a room with chocolate all over his face. He doesn't exactly know yet how to cover his tracks.
But one thing that is great is that he loves to cook with me. And if we're making brownies or chocolate chip cookies, he's that much more motivated to get involved, and that's saying something. This is the "I want to do it myself" kid. At least you know that these are cookies your kids will love, and they are so easy to make that your kids could probably do it themselves. Let me show you!
|Prep time||Cook time||Ready in||Yields|
About 24 cookies
- 2 cups white whole wheat flour
- 2 teaspoons cinnamon
- 1.5 teaspoons baking powder
- .5 teaspoon salt
- 4 tablespoons melted butter
- 2 eggs
- 1 teaspoon vanilla
- 1 cup coconut sugar
- 5 tablespoons chocolate chips
- Coating: (more or less)
- 6 tablespoons coconut sugar
- 1 tsp cinnamon
- Preheat your oven to 350 degrees F and line two cookie sheets with parchment paper.
- In a large bowl, mix the flour, 2 teaspoons of cinnamon, baking powder, and 1/2 teaspoon of salt.
- After that, mix in the butter, eggs, vanilla, and 1 cup of coconut sugar.
- I like to do my dry ingredients first so that I can still use my measuring cups and spoons if necessary for the wet ingredients without having to wash them first.
- Now add in the chocolate chips and fold in gently.
- On the side, in a small bowl, mix the 6 tablespoons of coconut sugar and 1 teaspoon of cinnamon.
- If at any time you feel like you need more, by all means mix some more.
- Roll your cookie dough into 1-inch balls and roll them into your cinnamon sugar mixture.
- Lay them out evenly on your cookie sheets.
- Pop them in the oven for about 10-12 minutes.
- Remove them from the oven to cool a bit and enjoy!
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I like to use cleaner ingredients in my cookies, well in all of our foods. But if it's too much for you, or you don't have these particular ingredients at home, I'm all about substitutions! White sugar and coconut sugar can be interchangeable. White flour and white whole wheat flour can be interchangeable. I use grass fed butter at my house and organic whole milk. But whatever butter and milk you have will work just as well. We also use high quality dark chocolate. I like knowing that whatever my kids are eating, they are getting good food and I don't have to worry about it.
I'm not sure I've ever followed a single recipe either. I've always made every recipe I use my own right from the get go. So if something just doesn't seem right or work for you, I won't be offended at all if you modify it. The measuring cups and spoons I use in my pictures are just that; for pictures. I don't think I even follow my own recipes to a tee everytime. That's way makes cooking exciting!
With altitude changes, weather differences, and climate changes all over the world, there's no way to make every recipe work for everyone. The freedom to modify recipes lets you make the recipe work for you. I live at a high altitude and have for a while and notice that the higher altitudes seem to need more liquid than most recipes suggest, so I make it work. See what I mean?
I hope you enjoy these, whatever you modify or change, and come back for more. Let me know what you think of them in the comments.
© 2018 Victoria Van Ness