Adapted from
Super Natural Cooking (Ten Speed) by Heidi Swanson
One of the changes I made to the original recipe was to chop up my own chocolate and use those bits in place of traditional chocolate chips. I like the way the chocolate is irregularly spaced in the cookies, but feel free to use regular chocolate chips if you'd like.
Mesquite flour is definitely wonderful in these cookies and is often called mesquite powder. If you decide to use whole-wheat pastry flour, you can find it at natural foods stores as well as
Bob's Red Mill,
Amazon and
King Arthur Flour.
This makes a lot of cookie dough, so feel free to freeze half of the dough in a zip-top bag for use another time. Tip: If you form them into mounds first, then freeze them, they'll be ready to bake later.
Note: The original recipe calls for ‘natural cane sugar’, which are unrefined sugar crystals. I’ve made this with both granulated white sugar and light brown sugar crystals and they both came out fine. For a softer, chewier cookie, I suggest using light brown sugar crystals, if you can find them.