Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don’t have to tell your kids that.
| Level: | Easy |
| Yield: | 26 cookies |
Ingredients
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup oil
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon fine salt
- 3/4 teaspoon baking soda
- 6 ounces semisweet chocolate chips or chunks
- 4 ounces dried cranberries or dried cherries
Instructions
- Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.)
- Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth.
- Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve.
- Store the cookies in a tightly sealed container for up to 3 days.
Nutrition Facts
| Calories | 160 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 15 milligrams |
| Sodium | 135 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 1 grams |
| Protein | 2 grams |
| Sugar | 18 grams |
Reviews
These are the BEST healthy chewy chocolate chip cookies!! Followed recipe except used regular whole wheat flour instead of the whole wheat pastry flour. Perfect – they look and taste just like their butter cousins with less fat! I have been looking for a recipe like this and so glad I found – thanks!!
I substituted a few things and these turned out amazing:
Oat flour in place of two types that were called for (organic)
Dark chocolate chips instead of semi sweet (lower glycemic index/sugar content)
Coconut palm sugar instead of granulated sugar (higher carbs but lower GI)
Coconut oil (healthy fats)
Oat flour in place of two types that were called for (organic)
Dark chocolate chips instead of semi sweet (lower glycemic index/sugar content)
Coconut palm sugar instead of granulated sugar (higher carbs but lower GI)
Coconut oil (healthy fats)
The cookies themselves took less time to bake due to the flour sub (10 mins bake time, look for brown edges and no gooeyness in middle) and I did not roll them prior to placing on sprayed baking sheet. They come out slightly flatter/crispier so if you’re a fan of the bottom part of a cookie, you’ll love this!
Definitely healthy but not super tasty.
Pretty good