Happy Blizzard Monday to all of my fellow East Coasters (I’m super jealous of all of you in warmer parts)!
When its cold and snowy out, I like to bake something, preferably in the form of a cookie. I decided to go with an old standby, Toll House Chocolate Chip Cookies. But as this is a blog about improving your eating habits, I made a few healthy tweaks.
Chia Chocolate Chip Cookies
Ingredients (measurements from original Toll House recipe used)
2 cups all-purpose flour
1/4 cup coconut flour
1 tsp. baking soda
1 tsp. salt
1 stick butter, softened
1/2 c. coconut oil
3/4 cup organic sugar (much less refined than it’s bleached counterpart and much more flavorful)
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 tbsp. chia seeds
2 large eggs
2 cups chocolate chips
1. Preheat oven to 375 degrees (F). Combine flour (all-purpose and coconut), baking soda, chia seeds and salt in small bowl.
2. Beat butter, coconut oil, organic sugar, brown sugar and vanilla extract in a separate bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually beat in flour mixture.
5. Stir in chocolate chips.
6. Drop onto ungreased baking sheets and bake for 12-13 minutes. (I made them large, about 2-3 tablespoons worth of dough)
7. Allow to cool for 2 minutes (or as long as your willpower allows) and enjoy!