These are my favorite chocolate chip cookies ever. Thanks to the whole wheat flour and unrefined sugar, they are chewy, hearty and not overly sweet. They have dark chocolate, dried cranberries, and walnuts in them - all touted as fantastic superfoods - so they have to be good for you!
Here’s my trick so we don’t eat every last one of them before they cool!
Make up a big double batch of dough, freeze it into balls (about 68 for me - I eat several cookies’ worth while mixing), and then bag them up for insta-cookies.
Here’s a big bag of temptation:
½ cup butter (coconut oil, if you’re dairy-free)
1 cups Sucanat (dehydrated cane juice found in health food stores - do not substitute!)
1 tsp. vanilla
2 ¼ cups whole wheat flour (I routinely substitute 1/4 c flax seed meal for flour and it turns out great)
1 tsp. baking soda
1 tsp. sea salt
1 cup chocolate chips (I use 70% Ghirardelli dark)
½ cup dried cranberries
½ cup chopped walnuts (pecans work too, and if you are nut-free just use sunflower seeds!)
Pre-heat oven to 325 degrees. Cream butter and sucanat. Add vanilla and eggs and beat. Sift together dry ingredients and add to butter mixture; mix well. Stir in chocolate chips, cranberries, and nuts (you may need to use your hands). Drop by spoonfuls onto cookie sheet and bake ~ 9 minutes.