Notes: For a gluten-free version, use my ultimate healthy gluten-free chocolate chip cookie recipe. (It's the same recipe, just with the best gluten-free flour blend!)

Regular whole wheat, whole wheat pastry, or all-purpose flour may be substituted in place of the white whole wheat. If using regular whole wheat, then chill for a maximum of 10 minutes or skip the chilling altogether.

Brown sugar may be substituted in place of the coconut sugar. I do not recommend using a liquid sweetener (such as agave, maple syrup, or honey) because they will add too much moisture to the cookies. The cookie dough will be nearly impossible to shape and will flatten to be as thin as a pancake when baked in the oven.

Good-quality chopped dark chocolate may be substituted in place of the chocolate chips if you prefer truly clean-eating cookies and would rather not make your own chocolate chips. I recommend Ghirardelli, Godiva, or Trader Joe’s.

If the cookie dough is chilled for longer than 30 minutes, you may want to flatten the rounded scoops slightly. The longer it chills, the less the cookie dough spreads while baking.

{gluten-free, clean eating, low fat, low calorie}