What to do during these cold winter days with the kiddos?! We decided to bake! We found a great recipe online from Prevention Magazine for Healthy Chocolate Chip Cookies and decided to go for it!
We got all the ingredients, and thanks to a mixer from Grammie, we had a successful batch of cookies! Molly's favorite part? Being the taste tester of course!!
Here's the recipe:
Delight your tastebuds with our healthy cookie recipe
Chunky Chocolate Chip Cookies
Work Time: 15 minutesTotal Time: 45 minutes Servings: 16
Using 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.
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
2 lg egg whites
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. 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 Our solution has: 16% fewer calories50% more fiber67% less sat fat than a 2-ounce mall cookie
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