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Whole-Wheat Chocolate Chip Cookies

Reviewed: Mar. 31, 2012
I just made these with a few substitutions. My kids love them, and cannot even tell the difference between these and my other regular white sugar and flour recipe. First I used 3 cups of whole wheat flour (no white flour). The mix seemed a bit dry, so I added about a 1/4 cup of water and that was just right. Next, instead of brown and white sugar I substituted 1 1/4 cup of Pure Coconut Sap (natural sweetener). The cookies have just the right amount of sweetness and are very good. I only baked them for 8 minutes and they are soft and chewy. I'm going to keep this recipe.
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