Wednesday, April 21, 2010

Recipe: Chocolate Chip Cookies with Whole Wheat & Soy Flour

I'm always in search of the perfect chocolate chip cookie, especially one with more healthful ingredients.  These cookies did not dissappoint and were delicious. 

The dough was fluffy, they felt fluffy when I squashed the dough, they even had a fluffy texture after they were baked.  It must be the soy flour in them as I've never used it before.

This recipe is from the "More-With-Less Cookbook" by Doris Janzen Longacre.  The front of the book says "suggestions by Mennonites on how to eat better and consume less of the world's limited food resources."  Sounds good to me.  There are sooo many recipes in here that I want to try.  Luckily, our library has a copy of the spiral bound 25th Anniversary Edition (originally published in 1976) so I can take it out as often as I want.

See how "fluffy" they are? 
I had to squash down the batter with my hand 
to make these flat and dense.

from "More-With-Less Cookbook"

Cream together:
1 cup margarine or shortening (I used unsalted butter)
1 cup brown sugar
1 cup granulated sugar

2 eggs
2 Tablespoons hot water
2 teaspoons vanilla

Beat until fluffy.  Stir together and add:
1 cup white flour
1 1/2 cups whole wheat flour
2/3 cups soy flour
1 teaspoon salt
1 teaspoon soda

2 cups or 12 oz. chocolate chips (I used dark chocolate chips)
1 cup chopped nuts (optional)

Drop by teaspoonfuls on greased cookie sheet.  Bake at 375 for 8-10 minutes or until light brown.

Printable Recipe


from "The Children's Hour - Best Loved Poems"

1953 Spenser Press

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