I am passionate about healthy eating and living, but I still struggle with a sweet tooth. I've always had one. My favorite indulgence is a chocolate chip cookie. I like them so much my husband and I gave chocolate chip cookies (in super cute little boxes) as a wedding favor.
Today I've taken my favorite chocolate chip cookie recipe (from the back of Gold Medal White Whole Wheat Flour) and revamped it to make it healthier. But that doesn't mean you can eat the whole batch! It still has added sugar and should be eaten in moderation. While I wouldn't call it a health food, it is certainly better than store bought cookies (no hydrogenated oils/trans fat, no artificial ingredients). This version has significantly less sugar than the original recipe. You could even reduce the sugar further or add chia seeds but my kids won't eat them any "healthier". They love this version - they can't tell any difference.
Recipe Revamp: Chocolate Chip Cookies
Makes about 28 - 32 cookies depending on how big you make them and how much dough you eat!
- 1/2 cup granulated cane sugar
- 1/2 cup coconut sugar
- 1 cup butter
- 1 tsp vanilla
- 1 egg
- 2 cups white whole wheat flour
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark or semisweet chocolate chips
Heat oven to 375. Mix sugars, butter, vanilla, and egg in large bowl. Stir in flour, flaxseed, baking soda and salt (dough will be stiff). Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Revamped Cookie: 138 calories, 8.2 g fat, 5 g saturated fat, 23 mg cholesterol, 136 mg sodium, 40 mg potassium, 15.9 g carbohydrates, 1 g fiber, 9.5 grams sugar, 1.8 g protein
Original Recipe: 204 calories, 11.5 g fat, 7.1 g saturated fat, 23 mg cholesterol, 123 g sodium, 41 mg potassium, 25.5 g carbohydrates, 1.7 g fiber, 17.4 g sugar, 1.4 g protein
A little more about the ingredients and tools I use:
- Cane sugar is less likely to be from GMO sources than granulated sugar.
- Coconut sugar is less refined and may have a lower glycemic index. I use this in place of brown sugar in my home. I don't even buy brown sugar anymore.
- Butter from grassfed cows. A little more expensive but closer to nature means better for me.
- I get my eggs are from a friend who keeps their own chickens so I know exactly how they are fed and treated. If I run out of these eggs, pastured eggs from the store are the next best, but any whole eggs are good.
- White whole wheat flour is a whole grain flour with a lighter texture so I substitute it one - for - one for all purpose flour. In fact, I only buy all purpose flour at Christmas time to make salt dough ornaments with the kids. We don't actually use any in our cooking anymore. Because white whole wheat flour is a whole grain it will go rancid, so if you won't use it quickly, store it in the freezer.
- Flaxseed is a superfood I add wherever I can. It contains plant based omega-3 fatty acids and fiber. Be sure to buy ground flaxseed or mill your own as our bodies do not digest these seeds whole. They will pass through the GI tract undigested and you will miss all their benefits. Store this in the freezer too.
- Salt was just sea salt today. Usually I use Salt for Life brand as a reduced sodium option because of my possible Meniere's disease.
- Chocolate chips were dark chocolate (69%). I used Enjoy Life brand that are soy and dairy free. These are great but pricey. Usually I use Trader Joe's chocolate chips and sometimes I use Aldi's.
- The cookie sheet is from All Clad. I found it at TJ Maxx. It is amazing!
- The mixing bowls are also great. A set of 5 stainless steel bowls with silicone (anti-slip) base and lids.
- The basket is where I keep all my baking supplies in my pantry. I just bring the whole basket when I bake instead of taking multiple trips for the pantry.
- I love Ball jars. You can see some of them in use with baking supply storage.
- Hand held mixer with case. I don't have a Kitchen Aid stand mixer. It costs money and counter space so we make this mixer work.
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