Soft and gooey chocolate chip cookies are made a little healthier with whole wheat flour. Your family will never know! Thanks to Mom It Forward and McCormick for sponsoring this post and helping me share this recipe with you.
(Congratulations to the winning team in the McCormick’s Virtual Bake Sale! They are Amy from Amy’s Finer Things, Emily from Is This Really My Life, Holly from PheMOMenon, Jennifer from Double Duty Mommy, Kristyn from Lilluna and Lindsey from Cafe Johnsonia.)
I can count on one hand the number of times that I have actually made anything for a bake sale. But buying…I’m really good at that part. So, I’m hardly one to impart words of wisdom on bake sale tactics. Except for this…the pretty packaging always wins out. Cellophane wrapping, pretty tag, curling ribbon – they get me every time, and I’ll buy a whole table of goodies that are dressed to the nines. I’m shallow like that.
When McCormick suggested a virtual bake sale, I was excited. First of all, “virtual” means that my family and I actually get to eat all of the cookies (lunchbox treats for a week…yes!)…score. Second, I don’t actually have to package up these babies…score two. As much as I admire other people’s packaging prowess, I don’t have a single Martha-esque gene in my body.
And, of course, it’s McCormick’s, maker of the plethora of spices and extracts in my pantry…score three. I owed them after years of my sweet and savory dishes benefiting from their products.
I was inspired by the Cinnamon Chocolate Chip Bake Sale Cookies recipe. And yes, I decided to “healthy” these up by using whole wheat pastry flour. Guess what? Your family will never know the difference. These are richly flavored, chocolate and completely addictive.
My virtual bake sale team wants to “sell” you our bake sale goodies. All you have to do is re-pin our recipes from the McCormick Bake Sale Pinterest Board.
The competitive juices are flowing, so please re-pin!
And, oh yeah, scroll down to enter the giveaway. There’s a basket of McCormick goodies at stake!
The recipe:
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, mix together the coconut oil, brown sugar, granulated sugar, vanilla and egg until combined and almost smooth.
In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, McCormick’s ground cinnamon, baking soda, baking powder and salt.
Add the flour mixture to the coconut oil mixture and stir until just combined.
Stir in the chocolate chips.
Using a rounded 1 tablespoon of dough for each cookie, drop half of the cookies onto one of the prepared baking sheets. Refrigerate the dough for 15 minutes.
Bake until the edges are set and the middle of the cookies are still soft, about 10 minutes. While the first batch is baking, scoop and refrigerate the second batch, then bake.
Transfer the cookies to a wire rack. Cool. Serve or store in an air-tight container.
The Bake Sale Giveaway
If you help “buy” via a re-pin from my or my team’s virtual bake sale table, you’ll be entered to win a McCormick prize pack . Here’s how you enter:
- Please visit the McCormick Bake Sale Contest Pinterest board and pick your favorite bake sale treat (hopefully it’s mine!) and repin it to one of your boards, using the hashtag #McCormickBakeSale. Maybe mine?
- Please record the steps you’ve taken in the Rafflecopter widget below.
We’ll find out which team gets the most repins and wins in early October, and which one of you wins the prize pack.
Be sure to visit my team members’ bake sale posts:
Confessions of a Cookbook Queen’s Raspberry Cheesecake Brownies
Dinners, Dishes & Desserts’ Fudgy Mint Chocolate Chip Brownies
Honey Bear Lane’s Cinnamon Chocolate Reese’s Brownies
MomFoodie’s Mandarin-White Chocolate Blondies
A Pumpkin & A Princess’ Reese’s Chocolate Chunk Mocha Cookies
This giveaway is open to residents of the United States, aged 18 years or older. The winner will be chosen via a random number generator.
Whole Wheat Double Chocolate Chip Cinnamon Cookie Recipe
| Nutrition Facts | |
|---|---|
| Serving Size | 1 cookie |
| Amount Per Serving | As Served |
| Calories 147kcal Calories from fat 80 | |
| % Daily Value | |
| Total Fat 9g | 14% |
| Saturated Fat 7g | 35% |
| Transfat 0g | |
| Cholesterol 9mg | 3% |
| Sodium 81mg | 3% |
| Carbohydrate 18g | 6% |
| Dietary Fiber 2g | 8% |
| Sugars 10g | |
| Protein 2g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1/2 cup coconut oil (in solid form)
- 1/4 cup (packed) brown sugar
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 egg
- 1 1/3 cup whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1 1/4 tsp McCormick's ground cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup dark chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, mix together the coconut oil, brown sugar, granulated sugar, vanilla and egg until combined and almost smooth.
- In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, cinnamon, baking soda, baking powder and salt.
- Add the flour mixture to the coconut oil mixture and stir until just combined.
- Stir in the chocolate chips.
- Using a rounded 1 tablespoon of dough for each cookie, drop half of the cookies onto one of the prepared baking sheets. Refrigerate the dough for 15 minutes.
- Bake until the edges are set and the middle of the cookies are still soft, about 10 minutes. While the first batch is baking, scoop and refrigerate the second batch, then bake.
- Transfer the cookies to a wire rack. Cool. Serve or store in an air-tight container.
Recipe Notes
Tieghan says
These look so good, Dara! I love a healthier cookie! Especially one loaded with cinnamon, my favorite spice this time of year!
Norma | Allspice and Nutmeg says
These look really good! I can taste the cinnamon!
Deborah says
I love the cinnamon/chocolate combo. I’d buy them even without any pretty packaging!! 🙂
Olena@iFOODreal says
Pinned, Dara! Exactly what I need this week. My kids always ask to make cookies and I hate those days. I don’t want to feed them unhealthy cookies and I never have time to dig for healthy recipes, and usually they have too many “weird” ingredients.:) Yeah, I’m not much of a Martha either, at all.:)
Erin @ Dinners, Dishes, and Desserts says
I love the cookies, so thick and delicious! Cinnamon this time of year is the perfect thing. Glad to be on your team for this!
Laura (Tutti Dolci) says
Yes please to double chocolate and cinnamon, fab cookies!
steph@stephsbitebybite says
Cinnamon and chocolate, love those flavors together…especially when they’re jammed in a cookie!
Courtney @ Neighborfood says
I would like to steal that cookie from on top of that glass. I’m not very sneaky, so can you just pretend you don’t see the chocolate smear on my face?
Taylor @ Food Faith Fitness says
This looks awesome! love using whole wheat pastry flour and coconut oil in cookies. The cinnamon would just take them right into flavor town. Yummy!
Consuelo @ Honey & Figs says
These look wonderful, and I love how you made them healthier! I could eat these anytime 😉
Katrina @ Warm Vanilla Sugar says
These cookies look sooooo good. My mouth is watering so much right now!
Georgia @ The Comfort of Cooking says
Absolutely love these cookies, Dara! And I really love that they’re whole wheat! What a great giveaway, too. Thanks for sharing!
Sommer @ ASpicyPerspective says
Love that you “healthified” these cookies – they look wonderful! Good luck with the bake sale!!
Marjory @ Dinner-Mom says
Love it when I can say healthier and chocolate in the same sentence. Just pinned it to try later!
Jessica @ A Kitchen Addiction says
Love that you used whole wheat pastry flour for these cookies! These look great!
Becky says
These are right up my alley as far as cookies are concerned!! Pinning and saving these for sure 🙂 Great recipe friend!!
Sam says
Can you substitute something for the coconut oil? That is not an ingredient I normally have around.
Dara (Cookin' Canuck) says
Hi Sam, I haven’t tried it in this specific recipe, but typically you can substitute the same amount of butter for coconut oil. You will just have to beat the butter for longer to reach a smooth consistency.
Karen says
I don’t have any whole wheat “pastry” flour – but I do have whole wheat flour. What is the difference between pastry and non-pastry flour? Could I use regular whole wheat flour?
Dara (Cookin' Canuck) says
Hi Karen, whole wheat pastry flour has a finer texture than regular whole wheat flour and produces a lighter product. Instead of using all regular whole wheat flour, I would substitute 1/2 regular whole wheat and 1/2 all-purpose flour for the whole wheat pastry flour. I hope that helps.
Luv What You Do says
These look soo good!
Vimitha says
I won, I won… weeeeee… This is the first time I am winning this big a giveway…. Thanks a lot Dara.
Maya says
Do NOT substitute regular whole wheat flour. I had no idea the difference for flour, apparently it makes a HUGE one. These are just crumbles. So sad, I doubled the recipe too, wasted 1 cup of expensive coconut oil 🙁 .
Yasmin says
I made the same mistake and used regular whole wheat flour, instead of the whole wheat pastry (which I have no clue where to get, here in Germany). Yes, the cookies were crumbly, but still edible.
I didn’t have enough cocoa, so I was short on that dry ingredient, but it was still chocolatey enough for me.
Next time around I might up the cinnamon though, as I found it a bit too subtle for my taste.
Jen says
I did this too, but added a bit of applesauce to stick the batter together, worked great!
Cari says
I liked the rich chocolate flavour of these, but the texture is far too dry! As suggested, I used half all purpose flour and half whole wheat flour. I make most recipes using all whole wheat, so I don’t feel the flour explains the dry texture but rather the recipe seems to be lacking moisture.