These chocolate chip cookies made with fresh milled flour are a classic. The edges are slightly golden with a slight crisp and the middle is soft and chewy with no chilling required!
Who knew there were SO many variations to making and baking chocolate chip cookies! Phew! I tested and tested so many different methods: softened butter mixed until just combined, softened butter creamed, melted butter, more baking powder, cornstarch, baking at 350F vs 375F, etc., and finally settled on this one!
In my many attempts at finding a great chocolate chip cookie recipe, I found that baking at 350F made a slightly drier cookie. I’ve come to the conclusion that baking at 375F is the perfect temperature for caramelizing the sugars to create the soft chewy cookies. Using melted butter instead of room temperature butter also contributes to a chewier cookie. Note that the cookies will look more puffed when they come out of the oven, but will deflate a little as they cool.
If you don’t overheat your melted butter to begin with these don’t require chill time. If your cookies are going completely flat in the oven then your butter was most likely too hot. In that case just chill your dough for about an hour and try again.
What You’ll Need To Make Chocolate Chip Cookies Made With Fresh Milled Flour
Butter: For this recipe we’re going to use melted butter. When melting you want to just melt it. We don’t want it too hot. On the stove I shut off my burner when there were a few small chunks left to melt and my melted butter was around 115 degrees Fahrenheit.
Sugar
Brown Sugar
Vanilla Extract
Eggs
Fresh Milled Soft White Wheat Flour
Baking Soda
Baking Powder
Salt
Chocolate Chips/Chunks: You can use any chocolate chips/chunks you prefer. We personally like milk chocolate the most.
Can I Chill or Freeze The Dough For Later?
Yes, you can do either if you don’t want to bake them right away. I like to use a standard cookie scoop and scoop cookies onto a parchment lined pan. You can keep them chilled in the fridge for up to 4 days or in the freezer for up to 3 months. For freezing I like to freeze for 1-2 hours until frozen and then place in a freezer bag until ready to pull out and bake.
You can bake right away from frozen. Just note that chilled or frozen cookies may not spread as much as the dough that was baked right away, but they are just as delicious! The chilled and frozen cookies also got a little more golden than the ones baked right away.
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The Best Chocolate Chip Cookies Made With Fresh Milled Flour (soft and chewy)
Ingredients
Method
- Preheat your oven to 375℉.
- Melt your butter over low heat in a small saucepan. Make sure it's not too hot. *See note 1
- Add melted butter, sugar, and brown sugar to your mixing bowl or stand mixer and mix until combined.
- Add vanilla extract and eggs and mix until incorporated.
- Add baking soda, baking powder, and salt. Mix until combined.
- Add flour and mix until combined, but don't overmix. Then add in chocolate chips and mix until combined.
- Using a standard cookie scoop drop cookies about 2 inches apart on a parchment lined baking sheet.
- Bake for 9-11 minutes until edges are golden. In my oven they are done as pictured in 9 minutes. If you like yours to be a little more golden go a little longer. This will vary with preference and different ovens.
- Cool cookies for 2-3 minutes on the baking sheet and then use a spatula and move to a cooling rack to finish cooling.
Did you let the dough “rest” at all so the flour absorbs the liquid, or was it fine to scoop and bake right away?
No, I scooped and baked right away.
Newbie fresh milled flour user here. When making cookies and baked goods, do you sift out the larger bits first before using the four? No matter how fine a grind I do, there’s always a little bit thats just slightly less fine than the rest.
I never sift! I use a Komo Mio and it mills pretty fine, but I still see little pieces of bran. I’ve never had an issue or noticed them in my final product. This can vary depending on the mill.
I HAVE to comment. I normally never do, however…
I am new to fresh milled flour. Thought I’d try this recipe. It was awful. My cookies were soft-ish and sooo flat and thin. I was very embarrassed and upset since I’m an experienced baker. Haven’t had a bad or burned batch in years. I was not mad at the recipe because 1- I knew my butter was too hot (but my baby was fussy so I rushed my cookies)
2- I subbed honey (I am experienced I. This so this is never an issue)
3- did not let them cool long enough
Yeah, there’s so much wrong here that most would think “of course they turned out bad” LOL but I’ve been in worse situations (if you can believe it) and they still turned out good. Anyways, I decided to try again since it was my first cookie with FMF. It turned out so great. Lesson learned, variables with FMF affect your cookie differently.
1- I used softened butter.
2- I used raw, unfiltered honey about 3/4 cup
3- I actually let it cool for the recommended time specified in the recipe. Which, I usually abuse that time-frame as a guideline. To me, it is now law lol
This was a great recipe. If you’re new to FMF, even being very experienced, even if you mastered consistent soughdough with 100% FMF with a perfect ear, crumb and rise, follow this recipe to the letter for best results. This is my new go-to. The 384g of flour is also SPOT ON
I’m so sorry about your 1st batch, but so happy you were willing to give them another go! <3
I made these fresh milled chocolate chip cookies and they turned out excellent! Best chocolate chip cookies I’ve ever made and I’ve tried lots! Thankyou fresh milled mama!
Wonderful! <3
These cookies are irresistible! The buttery sweetness mixed with the nutty flour is delicious! I let them rest in the fridge a bit so they spread out less.
Thanks Talitha! <3
Hi, I’m going to try this recipe, but the recipe.mentions see note #3, but there are only 2 notes
I actually just removed that. I think it was just referring to using any chocolate chips or nuts if wanted.
These are some of the best chocolate chip cookies I have tried !! So good with just the right amount of crunch !!
Thanks! Glad you enjoy them!
I’m new to FMF. I followed the recipe exactly and the cookies turned out great! I did wonder if i should sift my flower like a previous comment but I don’t mind the bits. Have you ever frozen the baked cookies?
If you are getting bits you need to mill your flour finer. You can freeze them!
Delicious! My family couldn’t get enough. I’ll be making another batch tomorrow.
Enjoy! <3
I am used to using 130 grams of fresh milled flour per cup. Some other bakers I know use 120. How did you come up with your measurement weight per cup? I use 130 for both hard and soft wheat.
I was wondering the same thing! With the math I’m doing, that wii of old be closer to 3 cups. I just stuck to grams when given. 🙂
I use 96 grams of soft wheat per cup. I was always taught to not pack my flour when baking so that’s how I measure. 🙂
These turned out amazing. I will probably reduce the sugar next time. I only used 1cup of chocolate chips.
Glad to hear!
My husband accidentally used hard wheat flour. What would you suggest I do to fix it? Haha
This is my go to recipe and it is awesome. Love it.
I don’t know as I haven’t ever tried hard wheat in cookies. Maybe just bake them and see what happens! 🙂
I reduced the sugar by 1/2c and they cane out cakey. Cookies just never seem to have the right texture or shape when reducing sugar unfortunately
This is my second recipe of yours that I have tried! Both have been amazing!!!! I did substitute the brown sugar for Sucanat and the sugar with honey granules both from Bread Beckers. I just started down the FMF road and I’ve tried a few recipes and none of them were good. I can’t wait to try your other recipes. The way you write out and explain with pictures is so helpful. Thank you for a great cookie that taste just like the unhealthier ones!
So glad you enjoyed them! <3 I also love your last sentence as that is my mission with fresh milled flour! I want it to be as close to what people are used to and not gritty and whole Wheaty.
Could I add a bit of sourdough discard ?
I haven’t tried so I don’t have a ratio to tell you, but I’m sure if you figured out a ratio it would work.
Hello! This recipe sounds great. I’m new to milling flour and I’ve only purchased hard red so far. Do you think this would work with that type of milled flour? Thanks! 🙂
I personally haven’t tried these with hard red, but some people have and say they work.
That is all I use and I have had zero issues using it to make cookies!
Literally the best I’ve ever made with fresh ground flour. The others I’ve made before were dry… Too doughy. These are fantastic. I don’t have access to soft white wheat so I used hard white wheat. absolutely a winner. Also I’ve never baked before following weight. I did today. A game changer 😭 thanks
I’m so happy you love them!
I took these to a family celebration last night and they got rave reviews! I’ve tried 2 other chocolate chip cookie recipes since using fmf and they just haven’t been like the cookies I baked with store bought. This recipe is perfect. It’s the 3rd time I’ve used it and it will be my go to!
Woohoo!!! So glad to hear! <3
These cookies were so good. I used browner butter and the taste of these cookies is fantastic. They were crispy on the edges and chewy in the middle!
Mmmmmmm! That sounds delicious.
Have you made these with coconut sugar?
I personally haven’t, but I think it would be a good sub!
The cookies I’ve been waiting for!! I have had the hardest time trying to find this texture! Soft yet chewy! These are fabulous and so easy! Hands down the best chocolate chip cookie! I recommend chilling the dough and I also bang my sheet on the oven once they come out because I like a flat cookie lol but absolute perfection! I used all soft white wheat as well and used salted butter.
So glad you enjoyed them! Thanks for sharing!
The chocolate chip cookies are fantastic! Way better than cookies with all purpose flour. We make them often and always keep a couple of extra dozen in the freezer.
That’s awesome! <3
Hi! Could I sub sucanat and honey crystals for the sugars? Thanks!
I haven’t personally baked with those so I can’t really say. If you try it, I’d love to hear your results.
Yes I substitute honey granules for sugar in everything. They were delicious!
<3
I followed this recipe exactly and for some reason the cookies were very dry and crumbly. They didn’t spread out at all and the bottoms were overdone.
I’m sorry to hear that. Did you weigh your ingredients or use the standard cup measurements?
Same with me. Unfortunately they didn’t flatten. I halved everything in the recipe and weighed the amounts. According to google the reason cookies don’t flatten is too much flour
That is so interesting. I wonder if it’s the difference in flour or altitude? I’m stumped because when I weigh out everything mine are not dry and almost seem too wet. Sorry you’re having troubles with it.
I am so thankful for your work to make this recipe soooooo good. We have tried countless fresh milled recipes and most have flopped (likely my fault). This was the first time I took the time to weigh the ingredients. Let me just say, THESE ARE SO AMAZING!!!!! Everyone in the family gives 5 stars!!!
I’m so glad you all like them! Thanks for the feedback Heather! <3
I have a tried and true all purpose flour recipe so I was nervous to give fresh milled a try. I also wasn’t sure how it would turn out since I am higher altitude (5300ft). I weighed sugar, and flour, and measured everything else how the recipe called and the cookies turned out perfectly!! My family is impressed!
Thanks for sharing your results with your altitude. Glad you all enjoyed them!
AMAZING!
I’ve made these 3 times in 3 weeks 🙂 for other people of course. Haha 😆
First time baked right away and second time I chilled the dough and baked too long (entirely my fault)
Attempt 3 I’m chilling for only 30 mins – each time. Amazing. Flavor, texture, ohh and I even cut back on the sugar and they are great! Thank you!
I’m so happy to hear this! Thank you!
How much sugar did you cut back on please? TIA x
My favorite chocolate chip cookie recipe, not too thick not too thin. Super easy to make, I have not changed anything about the recipe it is perfect the way it is written. I have made these over and over with consistent results. They are perfectly soft and stay soft until the last one is eaten.
<3 <3
I have a browned butter chocolate chip cookie recipe I use with AP that everyone always requests I make for parties. I’ve never been able to replicate it with fresh flour, but these came super close! They were really good and I’ll definitely make again. I did brown the butter and then let it cool for about 20 minutes. I was concerned at first b/c the dough seemed a lot drier than most cookie doughs I’ve made. I let it chill for about 2 hours – we prefer a more chunky cookie. They came out perfect at 10 minutes!
I’m so glad they came out well for you! Browned butter sounds like an amazing addition. I have yet to try it.
Hi Amanda. Thanks for the recipe. I read all the comments to see if someone had asked this question. The amount of butter is when is already melted? Or I weigh it and melt afterwards. Because it will reduce as the water content will evaporate. I am writing from Lima, Peru. Blessings.
Hello. It should be the same before and after since we are just melting and not boiling off liquid. In the states a stick of butter is typically 4oz. or 1/2 cup. Hope this helps!
DELICIOUS! I am still pretty new to baking with fresh milled flour, but these turned out perfectly. We gobbled them up so fast. Thanks for sharing the recipe.
So glad to hear! Welcome to the fresh milled journey! Enjoy!
These are GREAT!!!
Thanks Holly!
Hello fresh milled mama!
I made these cookies today and they were really good!
I used spelt flour which I ground and sifted several times. I left the course bits out.
I had to add a few extra scoops of flour and I added some cornstarch to prevent spreading.
They turned out so beautifully. We love them. Thank you for the recipe!
Hello! Thanks for sharing your process and results! So glad you enjoyed them. <3
Hi Linda,
How much cornstarch did you add?
Thank you for testing this and getting the recipe just right! I am so glad that I used the weight instead of cups to measure. I actually needed 2 sticks plus 2 Tablespoons of butter to get the correct grams. I used Zamut and soft red and added chopped pecans. They turned out very good.
Shelia
Thanks for the feedback! I’m glad you enjoyed this recipe!
“The best cookies ever” from my husband. Took them to an event at church today and sooo many compliments! Super easy to make a delicious flavor!
<3 Thank you! Glad you and others enjoyed them!
Finally an amazing fresh milled chocolate chip cookie recipe! Not overly sweet. These are perfect! I did do half a batch with my dough refrigerated for 2 hours and the other half was with the dough cold but out on the counter about an hour. The cookies spread way more if the dough isn’t super cold so I’ll keep refrigerating the dough. Thanks so much!
So glad you enjoyed them!
I had given up on making cookies because they either flatten in to bridle or stay too firm cause of too much flour. I never could get it just right except 1 time. I decided to try your recipe and it came out perfect. Addicting for sure!! Have you ever tried using liquid honey for sweetner?
Woohoo! Glad they worked for you! I have not tried honey for cookies.
I made these today and in place of sugar I used 1/2 cup of honey and in place of light brown sugar I used 3/4 cup sucanet. Everything else I left the same. I did chill for about 20 min and they look fantastic! My little boy loved them.
Yum! Thanks for sharing how you substituted honey and sucanat! Glad you enjoyed them!
Me and my 10 yr old made these today! Everyone loved them. They were super easy and quick to make which is a win win!
That’s awesome! Thanks for taking the time to leave this rating!
These cookies, made exactly as the recipe states, are absolutely amazing! Unfortunately, my willpower isn’t. This is going to be tough!
LOL! Glad you enjoyed them!
The chocolate chip cookies came out beautifully. I milled on fine setting and it was perfect. Thank you! Husband and neighbors loved them!
So glad they enjoyed them! Thanks, Mary!
Thank you so much for all your research, these came out great!!!
I weighed my soft wheat to 384 grams and it came out to be a little under 3.5 cups so I added a half a cup or so of more flour. This happens a lot to me in other recipes so I like to go for cups rather than weight for cookies, etc. Thank you for both ways to measure. Your website is such a treasure, thanks again!!
You’re welcome! Thank you for the kind words! I know it’s so hard to judge the weights with all of the berries varying weight per cup as well. With most things baking you don’t want to pack the flour when measuring so I find 96g of soft white to be equivalent to a cup of flour that is lightly spooned and leveled.
My family loves when I make these cookies! Definitely going to be a staple in our house!
That’s awesome! So glad your family enjoys them!
Perfect texture! Crispy on the edges and gooey in the middle (I under bake a bit) I do brown the butter and then let cool. It brings out a nutty taste to the cookie. Amazing!
That sounds AMAZING!
These were delicious! I started making them like I make my tollhouse cookies, so missed the step to melt the butter, but they were still great! I like to make a batch and freeze balls of dough to make cookies later, and those turned great too! They were a hit with the extended family who are sometimes skeptical about all my fresh milled recipes
That’s awesome that the skeptics enjoyed them, too! Glad you enjoy them!
Chocolate Chip Cookies, Perfection! Baked for 10 min for my husband who likes them chewy 12 for crisp for myself!
Glad you both enjoy them!
These were excellent! This was my first time trying cookies with freshly milled flour and they did not disappoint. No one would ever know there were from whole wheat flour. Thank you so much for sharing!
That’s awesome! <3
Very new to FMF but tried these the other day. They were delicious! A slight chew at the end from the whole grains but not unpleasant at all. I would gladly take a slight chew over processed flour!
Glad you enjoyed them!
This is my second recipe with fresh milled wheat and it is tasty! I made my first batch a little too large so I baked a second batch of smaller cookies and they are perfect! I do wish they were a bit puffier so I hope to learn how much cornstarch to add to reduce spreading. The flag
Glad you enjoyed them!
You had me at “no need to refrigerate” LOL!
I know your recipes are always amazing so I was excited to try these! My butter was a smidge less melty so the photos didn’t match my batter but I figured it was fine (which it was). I mixed half milk choc and half semisweet choc chips, two thumbs up on that. I set 2 min timers for cooling on pan so I didn’t lose track of time. I used Sonora which is a specific type of soft white (that is all I use for soft white needs). My son wanted some crispy ones so I flattened one batch a little bit before baking….worked perfectly.
These cookies are amazing!
But here’s the thing. I am experienced and yet I followed the recipe instead of messing around with it. When I tasted the batter I was like “meh” and then I tasted a cooled cookie and it was the best chocolate chip cookie I’ve ever had! So I don’t know how that happened! Magic! Definitely recommending these on my site!
I need to try Sonora! I’m so glad you enjoyed them and it’s crazy how it changes from basic dough to AMAZING cookie!
You can get Sonora at Blue Bird Grain for $9.99 flat rate shipping!
Good to know! Thanks!
These are the best cookies ever! I made half without chocolate chips and they were delicious too!
If I want to make a cookie cake out of this, would I need to adjust the recipe at all? And any idea how long I would cook it, or how would I know when it’s done?
So glad to hear you love them! I haven’t done this as a cookie cake yet (it’s on my list to try) but I’d start with the time in the recipe and increase if needed.
Finally a great cookie with freshly ground wheat. I have been making the ‘famous’ chocolate chip cookies for over 30 years (they are ok but the kids and hubby loved them)and then I found this recipe. Absolutely the best chocolate chip cookie ever! Ground up organic soft white wheat berries, used the weight for measurements on everything. These are absolute perfection. Just mix, scoop and bake. They still taste good after 5 days in the cookie jar…really don’t last much longer than that.
That’s wonderful to hear! Thanks for the feedback! <3
What is the secret to milling your flour for this recipe? I’m new to FMF and my first attempt went really bad. I’m working with a kitchen aid. I milled the flour on three different settings and sifted out all the large bits. I’m going to try your recipe since it’s based on FMF.
I use a Komo Mio. I have heard the KitchenAid Mill attachment is not good for fine flour.
If I want to cut the cookie size in half for an event and I use the 1 tablespoon scoop instead of the 2 tablespoon scoop – how would you change the cookie baking settings? I did it exactly like you said the first time and they were perfect! These are the best chocolate chip cookies I have ever made! Thank you so much!
If they are smaller they may bake a little quicker.
These are great. I used some substitutions:
– coconut oil instead of butter. Partially melted.
– coconut sugar instead of brown sugar
– White Sonora fresh milled wheat (done in vitamix)
– 1 tsp salt per notes since I didn’t use butter.
– put the mixture in the fridge for maybe 15 minutes. Idk that this did much.
– Lumped heaping spoonfuls onto the pan, eye-balled their size, and just baked for 9 minutes as directed or until the edges were brown.
Came out great! I didn’t notice any coconut flavor. Texture is perfect. Probably would have been even better with the buttery taste. But I’m trying to avoid dairy. White Sonora wheat doesn’t seem to have changed much for the recipe. I was very happy. 🙂
Glad they were enjoyed! Thanks for sharing all of your substitutions and the results!
Excellent FMF chocolate chip cookie recipe! I let me dough rest overnight, baked them a few minutes longer and they came out PERFECT. Be sure to add more salt if you use unsalted better.
Glad you enjoyed them!
Yes, this really is the best chocolate chip cookie recipe! It has become our staple ever since we started baking with 100% FMF. We like to add a good bit of peanut butter when mixing the butter and sugars together. Delicious!…..and nutritious. (;
Thank you so much! Adding peanut butter sounds delicious.
So mine turned out very thin and flat-I measured soft white berries (for the flour) by weight, and the butter was softened and not too warm. The only thing I changed was cane sugar instead of regular sugar. They’re delicious, but very flat 😂 Any suggestions?
Hmm I’m not sure if the sugar would change that. I just use regular granulated sugar. Maybe try a little more flour?
Just made these with flax eggs, softened vegan butter and some cornstarch. My goodness they are yummy! Thanks for another great experience!
So glad you enjoyed them! Thanks for sharing your substitutions!
Long time baker. First time making cookies with fresh milled flour. This recipe is excellent. My previous cookies were delightful (regular flour)before I made cookies with the fresh milled flour, and these were just as good. I followed the recipe and used the weights. The amount of flour I ended up using by weight was approximately 3.5cups. I also did 50/50 chocolate/peanut butter chips. Yeowza they were good.
I did the straight from the bowl to the cookie sheet – these produced a thinner, wider cookie. Placed another sheet of them in the freeze x 5 minutes. These were cold and turned out thicker and not as wide. Typical for cookies. Personally, I prefer the thinner, wider cookies. We will eat them either way, because we love cookies but it is good to note for others that this can be why their cookies were thinner.
Book marking the site as I am new to the fresh milled flours and the first recipe was a hit. I’m trying the bread tomorrow.
Thanks for putting the recipes out here for us to gain from your experience.
Mixing peanut butter chips sounds delicious! Thanks for the idea. So glad you enjoyed them. <3
Cookies turned out amazing! I added walnuts. Thank you so much for the recipe!!!!!
Awesome! Glad you enjoyed them!
This recipe is the BEST one I have found! I think the key is the melted butter! I am an experienced baker but new to fmf so I have been trying several recipes lately. I made one batch with Kamut and one with soft white. The batch of kamut, I complet skipped the baking soda, powder, salt add in and they were still amazing!
Glad to hear! Thank you!
This recipe is nuts- it’s SO GOOD!!! what in the world! My husband, who isn’t a fan of whole wheat, loved these more than white flour cookies. Thanks for the recipe!!
That’s a WIN!
I packed some of these for my husband for snacks on a mission trip to Ecuador. Just got a text to send the recipe for the missionary they are visiting . Always delicious and perfect when I follow your directions carefully- especially careful with melting the butter. I add pecans or walnuts and use dark chocolate chips.
What a sweet treat for hime! Glad you enjoy them!
I LOVE these cookies! I love how chewy they are. I found that if I don’t use parchment paper, they don’t spread as much. Thank you for the recipe!
Very interesting! Thanks for sharing!
I used the measurements and did not weigh it and I used half einkorn and half spelt and sprinkled the top with some Celtic salt. I used the 1tsp salt bc I used unsalted butter. They were absolutely perfect…. I want to try with some healthier sugar alternatives but for now we will just enjoy the organic sugar! Thank you so much. I have only been doing FMF for a few months but this is my first dessert and will definitely be making these again soon!
Awesome! Glad to hear!
Would you please tell me how many grams per cup of flour you figure? Thank you.
For soft white I use 96 grams for 1 cup. I do this because when baking with commercial flour you don’t pack flour into the cup to measure.
THIS RECIPE IS AMAZING.
I did a couple things different per my preference – I used 226 g brown butter cooled to about 108 degrees F. I also substituted brown sugar for half the amount of stevia brown sugar.
Everything else was spot on. Didn’t have to chill the dough and baked at 375 for ~10 mins. Cookies are incredible! My husband is even more in love with me haha
That’s wonderful! Thanks for sharing your variations!
I am really new to FMF, I was worried about cookies with it as my friends say they haven’t been able to get them to not be chewy and have a weird texture. I found this recipe, followed to a T and it was delicious! Thank you a million times over! I can’t wait to see what else we learn to make on this journey, this recipe is definitely a keeper!
<3 <3 <3
I did not melt the butter; I manually creamed the butter and sugars together; but I followed all the other directions and they came out great. I made (3) 1 tsp cookies and burnt them. Then made larger cookies and they came out so soft. Absolutely amazing. I can’t imagine a reason to look for any other recipe. 1 cup of butter is a lot, I do have to say however, these just might be worth it!
<3
I can’t believe it. I can’t believe it! I have cookies. Oh my gosh have I thrown away so many wheat berries in failures. The only thing I didnt do was melt the butter. I hand creamed the homemade brown sugar with the sugar and homemade raw milk butter. Then followed everything else. Used water glassed eggs from 10 months ago and homemade vanilla. I froze the extra in balls. They bake up just fine but take twice as long to bake from frozen.
I cannot thank you enough for this recipe. Bookmarked for life!
Woohoo!!
Perfection, just perfection!!!! The first cookie I tried with fresh milled flour that I fell in love with.
<3 <3
These were fantastic. I’m new to milling, and currently using a manual mill, so it’s a labor of love, and these were so worth it. I used a mix of soft white and hard red to get extra fiber, not an even split but close, and I like the extra heartiness in the cookie.
I appreciate you giving the weight for sugars, that made it easier to play with (I lowered it to 125g organic cane, and 140g brown), and it came out great.
Family loved them, kids raved, and my husband and I tried not to eat them all that evening. They freeze great, and I’ll be making them again. Thank you for all the notes and tips!
That’s wonderful!
Could I use flax egg in the recipe ?
I haven’t tried that before, but it would be worth a shot!
I just got into FMF and tried a few cookie recipes already with failure. Gluten free for years before this and could never get cookies right but I’ve always been trying to avoid using white sugar.
I made this recipe using all coconut sugar (brown and vanilla) and they came out so good!! i’m so excited to finally have a crispy on the outside, chewy on the inside cookie. Thank you 🙂
I have gotten SO many comments on how amazing these cookies are!! I like them with 384g of flour, when I made it with 4c of flour they were too dense. But these are ALWAYS a hit. I also make them with sucanut instead of brown sugar, so good!
That’s wonderful! <3 Thank you for sharing!
4 stars for taste and ease, dinged 1 for uniformity of outcome. SUPER-easy to put together. My butter temp was 95, but the flour was freshly milled and warm enough to throw the results off. Next time I’ll let the flour cool. I also used cold eggs and added a cup of FROZEN walnuts, which I had hoped would off set the flour warmth. Mixed very well in a Kitchenaid. Some spread 1/8″ thick into one large, delicious cookie. Some stayed 1/4″. Next time I’ll probably either use cooled flour OR chill the dough OR just let it sit about for an hour or so to absorb and cool.
Question: I only have Hard Red and White berries. Do you think this will still be OK with the choc chip cookies? I am going to try it and pray it will all work out. I may need to invest in more berries if not. Thank you – and I am so sorry if you have already answered this question.
Kala
I haven’t personally tried hard in place of white, but I think others have and said it worked.
Baked these tonight and they were absolutely delicious! We added 1 1/2 cups of unsweetened coconut, and about 4 oz chopped macadamia nuts and they were a hit! We used semi-sweet chocolate chips.
Yum!
I have made these cookies several times now. They are always a big hit. I was always making chocolate chip cookies with regular flour, but these are even a bigger favourite with my family. Thank you for taking the time to make these recipes for us and for sharing them I appreciate it very much so does my family.
That’s wonderful to hear! So glad they are enjoyed so much by your family!
I just wanted to say these are the best chocolate chip cookies! I made some substitutions to make it vegan- coconut oil for butter, flax egg for real egg and almond milk for milk- and they turned out soo good! I’m only a few weeks into grain milling and this will be a repeat recipe for sure!
Wonderful!