I recently bought some whole wheat pastry flour because I wanted to try some healthier baked goods without using regular wheat flour. Whole wheat pastry flour has less protein than traditional whole wheat flour so it’s well suited for cookies, cakes, quick breads and pancakes. Using this will result in a more tender and fluffy product. I’m wondering if my family will notice and objectionable difference than my usual AP flour and butter cookies.
Verdict: The kids and I even enjoyed the subtle coconut flavor or the raw cookie dough. These smell faintly of the coconut oil and taste a little like it too. These are pretty tasty, not too sweet and not too wheaty. The wheat pastry flour is slightly nutty and chewy but not unpleasant in our opinion at all. Even my health-food-hating husband liked the flavor of these and was surprised at how good they are – not bad at all for an unconventional chocolate chip cookie. Score one more for mom! Thanks for reading, enjoy!
Crispy Chewy Chocolate Chip Cookie – adapted from Stedded
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup milk chocolate chips
Preheat oven to 375.
Mix together flour, baking soda, and salt in a medium bowl and set aside.
In a large bowl whisk together coconut oil and sugar, then beat in egg and vanilla. Add flour mixture. Stir in chocolate chips. If dough is looking too runny, add a little more flour until it resembles standard cookie dough.
Drop by spoonfuls onto cookie sheets and bake approximately 10 minutes. They spread a lot, so be careful to not put the cookies too close together on the pan.