100% Whole Wheat Chocolate Chip Cookies

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

The light muscavado sugar takes the place of the conventionally used refined light brown sugar.  The texture of the muscavado is similar to light brown texture and works just like it.  The only difference is that it is much closer to the natural state of the sugar cane as compared to refined brown sugar. As per usual, I use naturally sweetened chocolate chips here (these in particular were sweetened with evaporated cane juice as opposed to refined white sugar.)


  • 1 stick organic unsalted butter
  • ¾ cup light muscavado sugar
  • 1 organic egg
  • 1 teaspoon pure vanilla extract
  • 1.5 cups 100% whole wheat flour
  • ½ teaspoon baking soda
  • Pinch of salt
  • ¾ cup mini naturally sweetened chocolate chips


1.      Cream together butter and sugar.  Add egg and vanilla extract.  With the beater on low, beat until just combined.

2.      Sift together flour, baking soda, and salt.  Combine into wet mixture in thirds until just incorporated.  Keep the speed on your stand mixer or hand-held mixer on low.  Do not over-beat.

3.      Stir in chocolate chips.  Refrigerate cookie dough for half hour.

4.      Preheat oven to 350 degrees Fahrenheit.  Scoop out small rounds from cookie dough using small cookie scoop.  Place on sprayed cookie sheet 2 inches apart (makes approximately 21 cookies).  Before baking, press each cookie down gently to slightly flatten.  Bake for about 10 minutes.  Let cool and then enjoy!

This entry was posted on Thursday, January 5th, 2012 at 8:13 pm and is filed under Desserts and Sweet Treats, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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