Naturally Sweetened Whole Grain Chocolate Chip Cookies

Chocolate Chip Cookies

It’s no secret we’re a chocolate loving family. Most of us love dark chocolate, (what does milk chocolate even meeaaaaann??). Chocolate Chip cookies used to be a weekly staple in our house before we severely cut back on sugar a few years ago. Now, have them occasionally and I’ve played around with both gluten-free and whole wheat versions.

Today I’m sharing an Einkorn recipe. The ratios would be about the same for spelt flour as well. I’m going to post a gluten-free recipe soooon. Because I need to share some love to my Gluten-Free friends. <3

I’m using honey and powdered sucanat as the sweeteners. To make powdered sucanant simply blend it until it is powdery. I usually put about 2 cups in my Vitamix and blend it at least a minute and a half.

As far as the butter goes, you can substitute an alternative, such as palm shortening, if you’re dairy free. I’ve yet to do this, because I can have butter, but I’d love to try it to see. I’ll keep y’all posted.

Happy Baking! <3

Naturally Sweetened Whole Grain Chocolate Chip Cookies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
  • 1 cup butter
  • 6 T. honey
  • ¾ cup powdered sucanat
  • 2 eggs
  • 2 t. vanilla extract
  • 1 t. almond extract
  • 4 cups Einkorn flour
  • 1 t. baking soda
  • ½ t. salt
  • 1-1/2 cups Enjoy Life Chocolate Chips (or other naturally sweetened chocolate chip brand)
  1. Combine dry ingredients and set aside. (you know what? I never do this. I just add the dry ingredients, one by one, into the wet mixture. I'm a recipe rebel that way.)
  2. Cream butter, honey, and sucanat until light and fluffy. Add eggs and extracts, mix well.
  3. Slowly add dry ingredients. Last and most importantly, add the chocolate chips!
  4. Line cookie tray with parchment paper, not necessary, but takes a lot of clean up time out.
  5. To make an even, professional looking cookie, scoop dough in a Tablespoon ice cream scoop (or dough scoop if you have one) and drop on the cookie sheets. Gently press flat (about ½" thick) with a glass (or if you're me, your hand).
  6. Bake at 375 for 7-9 minutes. Makes about 4 dozen.


Homemade Frappuccino

It’s really no secret that I live a significant way from a legitimate coffee shop.  I live in Rural America.  So, when I get a craving for a iced coffee drink on “one-of-those-days”, I have to improvise.  Today was one of those days.  I mixed this up this afternoon. Made with all natural ingredients and sweeteners, it’s actually a yummy coffee drink that I can drink without regrets. :-)



Several hours or overnight from when you want to make the frappuccino, make some strong coffee.  Pour into ice trays and freeze.  Blend coffee ice cubes, milk, maple syrup and vanilla until smooth.  Pour into cold glasses and serve.