Is it possible to make a healthy cookie? I pick up packaged cookies claiming to be healthy, but I can’t pronounce the ingredients, or there’s too much sugar and not enough fiber, so I give up and put the package back. I was starting to think that I would never be able to eat chocolate chip cookies again. But then I pulled out my aunt’s famous chocolate chip cookie recipe and decided to change her recipe to a healthier version (gasp!).
To me, healthier means less sugar, more fiber, and extra nutrition. I think I discovered it! In a blind taste test, my friend actually chose this chocolate chip cookie over the original recipe! I hope you agree that this cookie is not only delicious, but a little healthier than a traditional chocolate chip cookie. Try it yourself and let me know what you think! They are fantastic dunked in coffee!
This cookie recipe is halved from the original and makes about 20 cookies, depending on the size you want. I used a medium cookie scoop, about 2 tbsp.
Type of cuisine: American
Preparation time: 10 minutes
Cooking time: 12 minutes
Total duration: 22 minutes
Servings: Makes about 20 cookies
Here’s how to do it:
- Cream together the shortening, both sugars, vanilla, salt and cream of tartar. (With sugar-free sugars, the batter will be a bit grainy, but don’t worry, it won’t affect the flavor or texture of the baked cookie.)
- Add egg and beat until fluffy. (I used an electric mixer for this part so the batter is fluffy.)
- Sift the baking soda and flours together into the creamy mixture. (Sifting is very important when using nut flours. You want them to be as smooth as possible.) Mix until combined.
- Add chocolate chips and nuts and stir. If you choose to add flaxseed, add it here. I wanted extra protein and nutrition, but that’s purely optional. (Flax seeds are an excellent source of omega-3 fatty acids, fiber and protein.)
- Line a cookie sheet with parchment paper or use a silicone baking mat. (I used both because I needed two cookie sheets and only have one baking mat.)
- Using a spoon or cookie scoop, drop onto covered cookie sheet(s). Bake at 325 degrees F until edges are golden brown, about 12 minutes. Let cool on a baking rack.
- I prefer the taste of vanilla bean paste, and used more than the original recipe. It adds more flavor, but the vanilla paste contains a small amount of sugar.
- The original recipe called for one egg, but it’s hard to cut it in half. If you double the recipe, keep only one egg. You can also use an egg substitute.
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