UPDATE 6/14: I subbed coconut oil for the butter, and made adjustments to amounts.
I've been on a quest since changing to a healthier lifestyle for a good chocolate chip cookie. For those of you who use whole wheat flour, you'll know that it doesn't turn out the same results as all purpose flour does. Whole wheat flour still contains the bran and germ so it's heavier and doesn't always lend itself well to light and fluffy results. So my cookies were always flat. I typically add a cup or two of a different grain to my whole wheat bread and a few weeks ago I tried adding oatmeal and was shocked at how moist and fluffy the bread turned out!
In my search for a better version of whole wheat cookies I came across a recipe on Pinterest. The picture showed perfectly fluffy cookies. It has equal portions of oatmeal and whole wheat flour so I guess technically it's an oatmeal chocolate chip cookie. But next time I make them I am going to measure out the oatmeal and then grind it for oat flour. My theory is that the oatmeal has a higher % of gluten thereby giving the cookies the needed structure. And the higher moisture content keeps them moist and fluffy. The dough was a little on the "gooey" side and I was tempted to add more flour. I'm so glad I didn't! They came out perfectly!
One change I made was to substitute half the butter for white bean puree. Bean puree is similar in consistency to creamed butter, but without all the fat. You shouldn't substitute puree for all the butter, because some fat is needed or the result will be crumbly and dry. No good for cookies! Next time I'm going to try subbing coconut oil for the butter half and see how that turns out.
The other change I made was using Sucanat for the white and brown sugars. Sucanat is very minimally processed so it still contains lots of good vitamins and minerals. So all-in-all these cookies are pretty healthy but they don't taste like it. I'm loving this!
3/4 cup coconut oil
3/4 cup white bean puree
1 cup ground sucanat
1 tsp vanilla
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 1/2 cups whole wheat pastry flour
2 cups rolled oats, ground to flour
1 1/2 cups semisweet chocolate chips
Cream coconut oil and bean puree for 2 minutes. Add sucanat. Beat in eggs and extract.
Stir in dry ingredients and then chocolate chips.
Scoop 2 tablespoons of dough onto ungreased cookie sheet.
Bake at 350 degrees for 10 minutes. Cool on rack.