School started last Monday for my oldest kiddo and by Thursday I already had a voicemail from her school. Not her teacher, nor the principal… but the school nurse. Apparently during recess she took a tumble after tripping on a rock. It didn’t sound that bad: a few band-aids and a bag of ice and she was back to class without any tears.
They failed to mention that she caught herself with her face. Poor girl was busted up from the tip of her nose, down to her chin, with scrapes on both hands and both knees. I felt so bad for her! Luckily, I had just made a batch of these Chocolate Chip Graham Cookies minutes before picking her up from school.
I was a little surprised how much the kids loved these cookies! They are made with whole wheat flour, sweetened with honey, and don’t have any white sugar. Perfectly poppable and just the right size for the lunchbox!
- 1/2 cup butter softened
- 1/4 cup brown sugar packed
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 eggs lightly beaten
- 1/4 cup honey
- 1/2 tsp vanilla
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup mini chocolate chips
- 4 oz bittersweet chocolate
- Preheat oven to 375 degrees.
- Beat butter on medium speed for 30 seconds.
- Beat in brown sugar, baking powder, baking soda, cinnamon, and salt until light and fluffy.
- Beat in eggs, honey, and vanilla, scraping the sides as needed.
- Slowly beat in both types of flour. (If becomes too thick, you may need to stir in remaining flour by hand.)
- Stir in chocolate chips.
- Scoop into 1-inch mounds. Flatten slightly with the back of a spatula, or by hand.
- Place on a prepared baking sheet.
- Bake for 8-9 minutes, until bottoms are only slightly golden brown.
- After cookies have cooled, melt remaining chocolate and drizzle over cookies.
- Let stand until set.