In my older blog, I had included a recipe for chocolate chip cookies. Well, since then we have made some adjustments to the ingredients, so below is the updated version.
WHOLE GRAIN CHOCOLATE CHIP COOKIES
Cream 1 cup (2 sticks) softened butter until smooth & fluffy. Add 1/2 cup raw agave nectar & 1/2 cup Rapadura & 1 1/2 tsp vanilla until combined. One at a time, blend in 2 eggs.
In a separate bowl, combine 2 1/2 cups Whole grain flour (I used equal parts 8 grain berries, Hard White Wheat berries & soft white berries) with 1 tsp baking soda, 1 tsp baking powder & 1tsp sea salt. Add this slowly to the above butter mixture until combined.
Mix in 6oz of semi sweet chocolate chips (I use Ghirardelli, or Guittard)
Cover & refrigerate at least 30 minutes to overnight. (Important step!)
Place rounded tsp of batter (the original was larger, but the different ingredients didn’t work with the larger size.) onto greased or silicon mat covered cookie sheets & bake in a 325* oven (because of the agave & rapadura) for 10 minutes. Cool before removing from cookie sheet.
Filed under: Recipes | Tagged: agave nectar, baking, chocolate chip cookies, food, healthier, recipe, whole grain
