Whole Wheat Double Chocolate Chip Cinnamon Cookie Recipe
Indulge in the delicious flavors of these soft and chewy chocolate chip cookies with a hint of cinnamon. Made with wholesome ingredients like coconut oil and whole wheat pastry flour, these cookies are perfect for satisfying your sweet cravings. Enjoy them fresh out of the oven for a warm treat, or save them for later in an air-tight container.
— Constant Cookbook
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.
Cook Time
20M
Prep Time
PT25M
Yield
Makes 18 cookies
Nutrition
- Serving Size: 1 Cookie
- Calories: 153 kcal
- Carbohydrate Content: 17 g
- Protein Content: 2 g
- Fat Content: 9 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 9 mg
- Sodium Content: 138 mg
- Fiber Content: 2 g
- Sugar Content: 8 g
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