I’ve had this recipe for a while now and have made it quite a few times. Whenever I tell people it’s a healthier version of the chocolate chip cookie they can’t even tell because it tastes so good! My absolute favorite thing in the world to bake and eat is the chocolate chip cookie. I never do, but I could eat lots of them if I let myself! Thankfully with this cookie I can have a couple and not feel so guilty.
Recipe from Prevention
Work Time: 15 minutes Total Time: 45 minutes Servings: 16Using canola oil instead of butter slashes sat fat, while switching to whole wheat flour, plus adding oats, doubles the fiber.The result: A crunchy, healthy chocolate chip cookie with a chewy center.Ingredients:
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
2/3 c granulated sugar
2/3 c brown sugar
1 large egg + 1 egg white
1 1/4 tsp vanilla extract
1/2 c old-fashioned rolled oats
3/4 c semisweet chocolate chips or chunks (4 oz)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, using a little pressure. Place 8 balls on each prepared sheet. Slightly flatten each cookie.
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
Our solution has:
16% fewer calories
50% more fiber
67% less sat fat
than a 2-ounce mall cookie