Celebrate National Cookie Day - December 4th!

Whole Wheat Crunchy Chewy Salted Chocolate Chunk Cookies

Embrace this random cookie holiday

National Cookie Day on December 4th is the opportunity to serve up sugary treats! Bakers across the country fire up their ovens for holiday baking. This festive season is the perfect time to enjoy exchanging cookie recipes and, of course, offering gift cookies to friends and family!

My kiddos LOVE this healthier version of a chocolate chip cookie. In addition, we use white whole wheat flour, which lends itself to an even puffier and prettier cookie, with a bit more sweetness up-front!

The holidays are also a time when our love-hate relationship with carbs hits a plateau. Let your guard down a bit and enjoy some sweet treats in moderation.

Healthy cookies? What’s not to love

Whole Wheat Crunchy Chewy Salted Chocolate Chunk Cookies

My kiddos LOVE this healthier version of a chocolate chip cookie. In addition, we use white whole wheat flour, which lends itself to an even puffier and prettier cookie, with a bit more sweetness up-front!

1 cup packed dark brown sugar

6 tablespoons canola oil

6 tablespoons butter, softened

2 tablespoons honey

1 1/2 teaspoons vanilla extract

1 large egg

9.5 ounces whole-wheat flour (about 2 cups)

1 teaspoon baking soda

3/8 teaspoon table salt

4 ounces premium semisweet chocolate, chopped

3/8 teaspoon fleur de sel or other coarse sea salt

  1. Preheat oven to 375
  2. Place first three ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add honey, vanilla, and egg; beat until well combined.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and table salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until almost combined. Add chocolate; beat at low speed just until combined.
  4. Spoon dough by rounded tablespoonfuls onto parchment paper-lined baking sheets (12 cookies per sheet); sprinkle 1/8 teaspoon sea salt evenly over each batch of 12, pressing gently to adhere. Bake in batches at 375 degrees for 8to 10 minutes or until barely browned around edges. Cool cookies on a pan for 3 minutes; place on a wire rack to cool.

Serves 36 (serving size 1 cookie)

Calories 105, Fat 5.7g, Protein 1g, Carb 14g, Fiber 1g, Sugars 8g (estimated added sugars 8g); Chol 10mg, Iron 0mg, Sodium 104mg, Calc 9mg.

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