The other day I tried my hand at this recipe and must have messed up somewhere, so I decided to give it another go tonight.
I am so happy I did, cause these turned out really good. (My prior batch tasted good too, they were just a little dry.)
I don’t remember where I found this recipe, but I did tweak it just a little to add some moisture to the dough by adding some applesauce.
You can also substitute applesauce for the oil if you want to make them even healthier and more waist-line friendly.
Healthier Chocolate Chip Cookies
- 3/4 cup rolled oats
- 1 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/4 cup canola oil
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
*If your dough seems a little dry, add 1/4 cup unsweetened applesauce before adding the chips like I mentioned I did above.
- Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
- Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low-speed until just combined. Stir in chocolate chips.
- Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Makes about 2 dozen cookies ( I used a small ice cream scoop to keep them consistant in size.)
I hope you enjoy these as much as my family did. My kids LOVE cookies and it’s nice to know I have a whole-grain, lower sugar recipe that I can now bake for them, in place of the store-bought ones.