Sunday, March 9, 2014

Somewhat Healthier Chocolate Chip Bar Cookies



Chocolate Chip Bar Cookies with Coconut Oil, Coconut Sugar & Oatmeal Flour

1 C. butter
1 C. coconut oil
2 C. coconut/palm sugar
1 C. brown sugar


4 eggs
1 TBSP vanilla
2 tsp. baking soda
1 tsp. salt

3 ¼ C. oatmeal flour (I grind up steal cut oats in blendtec for this)
1 ¼ C. cake/bread/regular flour

4 C. chocolate chips

Cream together butter, oils, sugars, eggs, vanilla (note the extra vanilla- we kind of love it here, so we use extra in most recipes!). Then mix in dry ingredients (flour, salt, soda) until it's all well blended.  Add the chocolate chips last- we've been using 60% cocoa ghirardelli chips.  They're "dark"- so if you don't like bitter sweet or slightly stronger than semi-sweet- you may of course use milk chocolate.

Spread into jelly roll pan and bake at 325° for 10 minutes.  While it's still in the oven raise temperature to 350° for 13 minutes.  If they're done enough in the middle for you at this point remove them and sit them on the stove (or wherever) to cool.  If not set enough in the middle add 2 more minutes, check again, add 2 more minutes, until they're set.

Thursday, March 6, 2014

Slightly Healthier Chocolate Chip Cookies :)

My Dball will eat these with all oatmeal flour, but Kupcake won't for some reason, so I'm compromising so everyone can/will eat them.  The white flour is bad for me (and everyone else?) but it's less than half the flour in these, so I figure it's better than nothing.


Chocolate Chip Cookies with Coconut Oil, Coconut Sugar & Oatmeal Flour

1 ¼ C. oatmeal flour (I grind up steal cut oats in blendtec for this)
1 C. cake/bread/regular flour

½ tsp. salt
1 tsp. baking soda
2 eggs
2 tsp. vanilla
½ C. butter
½ C. coconut oil
1 C. coconut/palm sugar

½  C. brown sugar
2 C. chocolate chips

Cream together butter, oils, sugars, eggs, vanilla (note the extra vanilla- we kind of love it here, so we use extra in most recipes!). Then mix in dry ingredients (flour, salt, soda) until it's all well blended.Add the chocolate chips last- we've been using 60% cocoa ghirardelli chips.  They're "dark"- so if you don't like bitter sweet or slightly stronger than semi-sweet- you may of course use milk chocolate.

For traditional cookies, bake at 350° for 10-12 minutes. We like our cookies soft here- we are not fans of Chip's Ahoy. For pan cookies we double this recipe and spread it in a jelly roll pan, bake at 325° for 10 minutes, then 350° for 13 minutes. B reckons you could just bake at 350° for 18-20 minutes or so, but we didn't try that way. He baked them first for 10 minutes at 325°, then another 10 minutes at 350°. They weren't done yet so he added another 3 minutes.