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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.

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 utterly irresistible.

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.

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