Whole Wheat Almond Chocolate Chip Cookies Recipe

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It’s that time of year where people every where are baking. Maybe even baking cookies. For class, neighbors, friends, family, cookie swaps, or just to eat yourself …. that’s why I do it.

 

If you are looking for an easy and unique cookie, this is it! Chances are that the other people in your cookie swap don’t read my blog, so no one else will be bringing these. I never tasted anything like them, until I made them.

 

I made these up last year when I ran out of things needed for plain chocolate chip cookies. I adapted this from Betty Crocker’s Chocolate Chip Cookie Recipe. They were so tasty that now I make them on purpose. At first they taste like any other chocolate chip cookie, then you get a gentle after taste of almond. Mmmmm …… please wait while I go eat another. (That’s the problem with cookies, they get eaten)

 

This year I am sharing the recipe with you.

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Whole Wheat Almond Chocolate Chip Cookies

Ingredients;

3/4 cup granulated sugar

3/4 cup brown sugar

1 cup butter or margarine, softened (I always use margarine)

1 tsp almond extract

1 large egg

2 1/4 cups whole wheat flour *I do not recommend substituting all purpose white flour, but you can. It will change the taste, and is not as good.

1 tsp baking soda

1/2 tsp salt

1 cup slivered or chopped almonds * optional

1 12 oz bag semi sweet chocolate chips

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Preheat oven to 375.

 

Cream together sugars, butter, almond extract, and egg. I usually do this part with a mixer.

 

Add in four, baking soda, and salt. This will be a bit more dough like so I switch from the mixer, and use a spoon for this.

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Stir in nuts (if you opted for them), and chocolate chips. More like folding than mixing, but your smart and you can figure it out.

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We would have had almonds in our cookies, but daddy ate them all. No big deal, they are still tasty.

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Using a spoon put on cookie sheet or stone. You can do small spoonfuls or

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big ones. Just take the size of your spoonfuls into account when determining baking time.

 

Also if your using a stone, you can heat it in the oven while it is preheating, or your first batch will take longer to cook.

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Bake in the oven for about 8-10 minutes. Big cookies like the ones pictured, will take a little longer. When adding time I usually increase 2 minutes at a time.

 

You want the bottom edges to be just slightly more brown than they were when they went into the oven. (In my oven they take closer to 12 minutes on a stone, but I check them at 10 minutes)

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Once removed from the oven cool on cookie sheet or stone for 2-ish minutes.

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Then cool completely on a cooling rack.

 

Do you need me to tell you to eat them and enjoy?

 

Let me know if you try this recipe, I’d love to hear what you thought!

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6 Responses to 'Whole Wheat Almond Chocolate Chip Cookies Recipe'

  1. Yummy, I am so glad that I don’t have ingredients to bake right now. We are stuck at home thanks to an ice storm and I am craving junk food.

    • Gwen says:

      Boo to ice storms, and to cravings. I guess maybe the ice storm is helping you eat well today, even if you didn’t want to. Blessing in disguise possibly. Hope you are safe and warm in the storm.

  2. O.K., Gwen…I’m gonna print this out, and let the baking begin (tomorrow,,,don’t have all the ingredients just now!)!!!!!!!!!! Haven’t done my Christmas cookie baking for a couple of years, and I’m thinking it’s time to make time to make it happen!! 🙂

  3. melodee says:

    looks like a great recipe! going to pin this, thank you!

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