Notes: It’s extremely important to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry and crumbly, instead of soft and chewy.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
For the gluten-free option, I recommend the following: ¼ cup (30g)
millet flour, ¼ cup (30g)
tapioca flour, 3 tablespoons (21g)
coconut flour, and ½ teaspoon
xanthan gum. Many store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
The cornstarch helps keep the cookies soft and chewy. (See my blog post above for more information!)
Any milk may be substituted for the nonfat milk.
Pure maple syrup or
agave may be substituted for the honey.
I highly recommend using the liquid stevia! It’s one of my favorite ingredients (you’ll use it in all of
these recipes of mine!), and I buy it online
here because that’s the best price I’ve found.
If you really prefer not to use the liquid stevia, then substitute ½ cup (96g) of
coconut sugar or brown sugar for both the honey AND the liquid stevia. (You won't use any honey if you're using coconut sugar or brown sugar!) You cannot use pure honey because that would add too much liquid to the cookie dough, so your cookies would turn out with a bready or muffin-like texture.
These are my favorite dark chocolate chips, and
these are my favorite miniature chocolate chips. Both of those turn melty in the oven, which I love!
If your cookie dough is too dry and you can’t incorporate all of the flour, add more milk ½ teaspoon at a time until you can incorporate all of the flour.
This recipe is easily doubled!
{gluten-free, clean eating, low fat, lower sugar}