I’m crackin’ up! My girls (age 10, 8, and 6) are “mmm-in” and “aww-in” over Chocolate Chip Cookies. Pretty normal for a kid, right? Well, not when the cookies have very little sugar, no oil, and double the amount of fiber than a ‘normal’ Chocolate Chip Cookie. I was skeptical, but tried the recipe anyway. I have to say, these cookies are really good! They are crunchy on the outside and chewy, gooey on the inside.
Our family have been on an adventure of trying to eat more natural, healthy foods. Little by little we have eliminated most processed foods from our home. Our motivation was a couple of health scares, one concerning my husband and another concerning my youngest daughter. We are so grateful to our awesome God that they are both fine and in good health. I will share their stories on a later post. For now, I will leave you with the recipe of these yummy, healthy (shhhhh!), Chocolate Chip Cookies.
**I changed quite a few ingredients. I will put what I used in parentheses along side the ingredient.
Healthy Chocolate Chip Cookies
Work Time: 15 minutes
Total Time: 45 minutes
The result: A crunchy, healthy chocolate chip cookie with a chewy center.
1 1/2 c whole wheat flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 c canola oil ( I used unsweetened applesauce)
2/3 c granulated sugar ( I used 1/2 c Rapadura)
2/3 c brown sugar ( I used only 1/2 c)
2 lg egg whites ( I used 1 egg white and 1 whole egg)
1 1/4 tsp vanilla extract
1/2 c old-fashioned rolled oats ( I used 3/4 Cup)
3/4 c semisweet chocolate chips or chunks (4 oz) ( I used 1/3 c semi-sweet and 1/3 c white chocolate chips)
1. Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
2. Cover and chill dough at least 15 minutes. Meanwhile, heat oven to 375°F. Line 2 baking sheets with parchment paper.
3. Shape dough into 16 balls (1/4 scant cup each) with hands,(*I used a 1 inch scoop and made mine little) using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3″ in diameter, allowing about 2″ between patties for slight spreading.
4. Bake 7 to 10 minutes or until desired brownness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.
Nutritional Info Per Cookie (4″ diameter): 218 cal, 3 g pro, 32 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 0 mg chol, 162 mg sodium
(this nutritional info is for the original recipe. Obviously, the ones I made would be different due to less sugar/oil and much smaller cookie size)