A few years ago our daughter’s dairy allergy forced us to really read food labels (and I’m talking ingredients of course, not the fat and calories that we have been trained to look at). I can’t even pronounce most of the words on the ingredient list, and I certainly don’t know what they are! I found this to be quite disturbing and it really made me rethink all the easy packaged mixes I once loved. I began to make more things from scratch than ever before.
Here is a recipe I adapted from my Pillsbury cookbook using some real food ingredients. Now I won’t make any claims that these are healthy cookies, but they are deliciously yummy and gooey!
- 3/4 cup coconut sugar
- 1/2 cup evaporated cane sugar
- 1/2 cup butter, softened
- 1/2 cup coconut oil, softened
- 1 1/2 tsp vanilla (NOT imitation)
- 1 egg (preferably soy free, organic, pastured)
- 1 3/4 cup flour (I used unbleached organic, but I want to try it with whole wheat)
- 1 tsp baking soda
- 1/2 tsp sea salt
- about 1 cup chocolate chips (I buy in bulk, so I didn’t measure this one…so just add until it looks chocolate chipy enough!)
- 1/2 cup nuts, if desired
Preheat oven to 375 degrees F. In stand mixer cream together both sugars, butter, and coconut oil until light and fluffy. Add in the vanilla and egg and blend it well. Add flour, baking soda, and salt. Add in chocolate chips and nuts until just mixed.
Spoon onto greased baking sheet and bake for 8-10 minutes. Allow to cool for a couple minutes on the baking sheet, then remove. Enjoy!