my best (healthier) chocolate chip cookies

I love getting emails from readers asking me to try and recreate a recipe or put a new twist on something.  A good challenge; I love a good recipe challenge.
So the query in question was, can I recreate a really good chocolate chip recipe with a healthier spin on it?
I took out the flour and replaced it with whole wheat pastry flour and some rice flour.
If you add too much whole wheat it will take on a grainy like taste, so almost 3/4 whole wheat and 1/4 white rice flour, which by the way has no taste but is an excellent binder in a cookie base.
I was given samples of KerryGold Butter to try from a dear friend who works at Whole Foods in Hyannis, MA.
Sure I've tried the butter on toast, but haven't baked with it yet.
And I'm really sorry that I hadn't as this is really tasty butter in baked goods.
It gives a nice twang? Is that the right word?  OK let's try this, if there was one product that could perfectly fit the bill on what butter tastes like it's KerryGold.
I tested these healthier cookies out on a few people asking if they tasted anything different, hated, better or whatever.  They all said: "these are really good!" "so buttery" "is there supposed to be something wrong with them?"  LOL Seriously.
No one could tell the difference. And when I told them it was made with whole wheat flour they said no way!
So there you have it.  This recipe is a keeper, if you're trying to stay away from flour these are perfect.
And do me a favor and try that KerryGold Butter; Whole Foods is always running sales on them.

my best (healthier) chocolate chip cookies
print recipe

2 cups whole wheat pastry flour
1 1/3 cup white rice flour
1 ¼ ts baking soda
1 ¼  ts baking powder
1 ts coarse salt
8 ounces unsalted KerryGold Butter, room temp
4 ounces salted KerryGold Butter, room temp
1 ¼  cups light brown sugar, not packed (loose)
1 cup granulated sugar
2 large eggs
2 ts natural vanilla extract
4 ounces of bittersweets chocolate chips
4 ounces of semi-sweet chocolate chips

cook notes:
As I stated in the post above, I used whole wheat pastry flour and white rice flour.  You can try and use all whole wheat pastry flour but I’m certain the dough will taste grainy.  So if you can buy some white flour, they come in small packages and I promise you, you will be making these cookies again and again.  The KerryGold butter truly makes all the difference; please use it if you can.

Mix the flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer (or by hand), cream butter and sugars together until very light, about 5 minutes.  Add in eggs, and vanilla extract. Once nice and combined add in the dry mixture and mix.  By hand add in the chocolate chips, mix.  Cover bowl with plastic well, and chill a couple hours or overnight.
When ready to bake, preheat oven to 350 degrees.
Using a medium cookie scoop, scoop onto parchment lined baking sheets about 2 inches apart.
Bake until golden brown but still a tiny bit soft in the middle; 15-17 minutes.
The middle will be a bit soft, but once it completely cools it won’t be as gooey; it sets up really nice.
You can use a smaller cookie scoop but watch the baking times, reduce a few minutes for sure.
Makes about 30-36 cookies (I didn't count sorry!)


  1. They look great! I've never played around with rice flour before. I'm making a big batch of cookies tomorrow for Kaylin's class to bring to the local firemen

  2. Very cool that you take reader requests! These look awesome, so I know your reader will not be disappointed!

  3. I've tried most of the fancy butters, but for some reason not KerryGold -- need to give it a try. Preferably in these cookies! They look excellent, and a great way to use rice flour. Thanks.

  4. that butter is PRIMO, and the consistency of these is just how i like my chocolate chip cookies! bravo!

  5. Given that Kerrygold butter is like GOLD....I can totally see how it made these healthier cookies ultra decadent.

  6. They look perfectly cooked! YUM.


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