My freezer cooking goals this week were whole wheat pancakes and (1/2) whole wheat chocolate chip cookies! It was a quick session…I spent less than an hour in the kitchen.
I started with the cookies.
(1/2) Whole Wheat Chocolate Chip Cookies (double batch)
- 2 1/4 c. white flour
- 2 1/4 c. wheat flour
- 2 tsp. baking soda
- 2 tsp. salt
- 1 c. butter/margarine (2 sticks)
- 1 c. applesauce
- 1 1/2 c. sugar
- 1 1/2 c. brown sugar
- 2 tsp. vanilla extract
- 4 eggs
- 1 package chocolate chips
(I made them last time with all whole wheat and all applesauce…they were okay. Not my favorite, but they weren’t terrible either. So, if you’re going uber healthy you could try it!)
Beat butter, applesauce, sugars and vanilla until creamy. Add eggs one at a time. Gradually mix in the remaining dry ingredients and chocolate chips. Drop onto cookie sheet and bake 8-11 minutes at 375 degrees.
After the cookies were out of the oven, and slightly cooled, I put them back onto a cookie sheet and put them in the freezer. When they have frozen individually, I put them into a big ziplock and put them back into the freezer. Easy snack for a later date!
While the cookies were baking, I worked on the pancakes.
Whole Wheat Pancakes (triple batch)
- 3 cups whole wheat flour
- 3 T. sugar
- 6 t. baking powder
- 1 tsp. salt
- 3 eggs
- 2 1/4 c. milk
- 1 cup applesauce
Combine wet ingredients and mix until blended. Slowly add dry ingredients.
I make smaller pancakes, because they are perfect kiddo size!
When I have them all cooked, I line them up on cookie sheets and put them in the freezer. When they are frozen I place them all in ziplock bags and put them back in the freezer for easy breakfasts!
My “helpers” had pancakes and chocolate chip cookies for lunch!