Chocolate chip cookies are a childhood favourite by many, including myself!  Its hard to beat the nostalgia and taste of a chocolate chip cookie still warm out of the oven. I wanted to keep this recipe as traditional as possible without seeming “healthy”. These cookies definitely achieved that. I only made a few tweaks to a traditional recipe my mom used quite often. These small tweaks of adding in a whole grain flour, using less sugar and chocolate chips. This recipe is not gluten-free. If you are looking for a gluten-free chocolate chip cookie recipe I highly recommend my Coconut Flour Chocolate Chip Cookies or Chocolate Chip Slab Cookies

I love getting the girls involved when I’m making cookies. They’re right in there dumping in the ingredients, and smiling at their handy work. The hardest part is waiting for them to cool a little when they come out of the oven. These cookies have a perfect crisp on the outside and soft chewy center. In this recipe I used spelt flour as the “healthy” flour. But I did mix it with all-purpose so you couldn’t tell it was there. Spelt flour tends to be lighter and less grainy than whole wheat flour. So if you’d like to use whole wheat flour, I’d recommend using 1 1/2 cups all purpose, and 1/2 cup whole wheat flour. More than that will weigh down the cookie and change the texture.


This recipe is adapted from the Hershey’s Chipits recipe. My mom used this recipe quite often (that was on the back of the chocolate chip bag). Now to think of it, I think I have an old Chipits bag from about 1976 in my moms old recipe book! I don’t think that traditional recipe has changed in all these years though.

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Thumbnail image for Quinoa Tabbouleh July 15, 2017

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