Rustic Chocolate Chip Cookies are simple with a unique flavor. The perfect texture and bite. Dip in chocolate if you like too!
Okay, I need to brag a little. It is a bit uncomfortable but … these chocolate chip cookies are really really good! They were so much fun to experiment with and I think I got just the right balance of sweetness.
Coconut sugar is used so there is a mild maple/molasses flavor and the whole wheat flour really balances out the texture.
If you want them cakier than like a crispier cookie then don’t flatten them as much as I did. You control the thickness when flattening onto the cookie sheet.
Just the perfect little bites for that special moment you deserve.
I don’t think they would make it to the freezer in my house so I will have to make a batch and specifically state when they are for company. It might work!
Helpful Tools for Making Rustic Chocolate Chip Cookies:
Baking Sheet – It’s not so pretty anymore but I still love stainless steel!
Mixing Bowls – Good old fashioned glass bowls … used daily!
Cooling Racks – I like the narrower size for storing!
More of the Best Chocolate Chip Cookies Recipes
How can I resist sharing some delicious and easy cookie recipes with you that I already have on the blog?
If you like peanut butter you’ll love these! Giant Chocolate Chip Cookies have been a classic in our family for years.
Nut Free Oatmeal Chocolate Chip Cookies have so many good-for-you ingredients. The flavor will knock your socks off.
You might as well make some fabulous cookies that just happen to also have dates included – Date Chocolate Chip Cookies.
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Rustic Chocolate Chip Cookies
- 1/2 cup dairy free butter softened
- 1/4 cup coconut oil
- 1/4 cup dairy free milk - unsweetened
- 3/4 cup coconut sugar
- 1 cup whole wheat pastry flour
- 1 cup all purpose bread flour
- 1 Tablespoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 2 teaspoons vanilla extract
- 3/4 cup dairy free chocolate chips for inside the cookies
- 1/2 cup dairy free chocolate chips for dipping if you like
- 1/4 cup almonds finely chopped for sprinkling, if you like
- Lightly oil two baking sheets.
- I put a little oil on a paper towel and rub all over the pan surface.
- Cream the butter and sugar together.
- Add the oil and milk and mix well. Set aside.
- In a large bowl add the two flours, cornstarch, baking soda and salt.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in the vanilla and chocolate chips.
- Do not overwork.
- Loosely roll into balls and put on your cookie sheet. Flatten a bit. They do not spread much when baking. The dough makes about 36 cookies.
- Bake in a 350° oven for 10 minutes.
- Take out of oven to cool for 5 minutes.
- Remove from pan and let cook on a rack.
If you would like to save any for the future you may freeze them when they have cooled off.
Use a freezer bag or a rigid sided freezer container for up to 6 months.