Wednesday, December 8, 2010

Healthier Chocolate Chip Cookies

My husband loves him some sweets, and if you know Greg - this is a HUGE understatement.  I like them too, but I don't have the metabolism of a teenage boy.  So, I modified the standard cookie recipe to make it lower-fat and cholesterol, less sugary, and more fibery!


*2 1/3 cups total flour (1 + 1/3 cup whole wheat baking flour + 1 cup white flour)
1 teaspoon baking soda
1 teaspoon salt
*1/2 cup (1 stick) of butter + 1/2 cup of plain, non-fat yogurt or applesauce (I prefer yogurt)
3/4 cup light brown sugar
*1/3 cup agave nectar
1 teaspoon pure vanilla extract
*2 tablespoons of milled flaxseed + 6 tablespoons warm water (whisked together)
1 + 3/4 cup milk chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees.

In a medium bowl, combine flours, baking soda and salt.  Beat butter into brown sugar and agave nectar mix + vanilla in a large mixing bowl.  After briskly whisking flaxseed + water together, add to large mixing bowl and beat well.  Gradually beat in flour mixture.  Stir in chocolate chips and nuts.  Drop by rounded tablespoon onto ungreased cooking sheet.
Bake for 9-11 minutes or until tops are golden brown.  Cool in pan for 3 minutes, then transfer cookies to cooling rack for desired amount of time.
Makes about 5 dozen cookies.

* A few notes: the healthier substitutions were=> whole wheat + white flour mix for 2 + 1/3 cups white flour; 1/2 cup butter + 1/2 cup non-fat plain yogurt for 1 cup (2 sticks) of butter; 2 tablespoons flaxseed + 6 tablespoons water for 2 large eggs; and 1/3 cup agave nectar for 3/4 cup white sugar.  You can mix and match any or all of my preferred substitutions.  

Also, I have found that using all of the above listed substitutions works better as pan cookies (pictured), than as drop cookies.  For pan cookies use the same recipe, but grease a 9 X 13 rectangular pan.  Spread prepared dough into pan evenly.  Bake for 20-24 minutes or until golden brown.  Cool in pan on wire rack.
Makes 2 dozen bars.

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