The Perfect Chocolate Chip Cookie

MAKES ABOUT 18 COOKIES

Chocolate chip cookies are an American classic. To many of us, they evoke memories of childhood — reaching into that cookie jar at a friend’s house, our little legs dangling from the chair, not quite long enough to reach the floor. Or standing at a kitchen counter, wooden spoon in hand, stirring the mixture with a loved one by our side. You don’t need to miss out on this nostalgic treat. We’ve come up with a healthy version, replacing the white flour and white sugar with more wholesome ingredients. We guarantee these cookies will be loved by people of all ages. Give them a try and remember to share the love!

1½ cups white whole-wheat pastry flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. Himalayan pink salt

½ cup melted coconut oil

½ cup brown sugar

¼ cup organic cane sugar

¼ cup unsweetened almond milk

1 flax egg

½ cup vegan chocolate chips

  1     Preheat the oven to 350 degrees F. Line two medium-size baking sheets with parchment paper.

  2     In a large mixing bowl, sift together the flour, baking soda, and baking powder until well combined. Stir in the salt.

  3     Pour in the melted coconut oil and mix thoroughly.

  4     Next, add in the brown sugar, cane sugar, almond milk, and flax egg and blend with a hand mixer until well combined. Fold in the chocolate chips.

  5     Form the dough into 1-inch balls and place on the parchment paper-lined baking sheets, leaving plenty of room in between the balls.

  6     Bake for 15 minutes, then let the cookies cool for at least 5–7 minutes before moving them to a cooling rack.

  7     Store in an airtight container.