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
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
Denisse Salinas
These are so beautiful and they look so good! Love that you use coconut sugar instead of cane sugar! Can’t wait to try these.
Lisa
Whole wheat, so healthy right? 🙂 They look fabulous!
Pam
Those look as beautiful as I’m sure they are delicious. I need one with a cup of coffee right now!