Hearty Twist On Chocolate Chip

Hearty Twist On Chocolate Chip

 

Love ‘Em

 

I love cookies.  I always have.  When I was a kid, both of my grandmothers and my mom baked them all the time.  I was often at their elbow as they did it so I got to learn a few of their tricks.  As a kid, I also loved white bread and sugary cereals, but it wasn’t until years later that I learned all that white flour and white sugar really wasn’t good for me.  Don’t get me wrong.  I still love the taste of baked goods made with those ingredients, but nowadays, I try to cut down where I can.  In fact, that’s why I came up with this delicious alternative to “regular” chocolate chip cookies.

 

No Butter or White Sugar: It’s What’s In Them That Counts

 

So what’s different in this recipe?  For one thing, there’s no butter or Crisco here.  In the old days, almost all my cookies were made with these ingredients, but as I’ve learned of the health benefits of olive oil I try to substitute it in my recipes wherever I can.

 

 

Another difference is in flour.  Where I used to use all white, now I mix it up to include lots of good whole grains.  This recipe calls for white, whole wheat and flax meal.  That not only makes these healthier, but I think the cookies take on a nutty flavor you just don’t get with all white.  Besides, a grain like flax has Omega 3’s and lingans–both good according to nutritionists.

 

I’m also mixing up my sugars in this recipe.  Now, I realize some people think sugar is sugar no matter the form, but I like the idea I can down on the quantity or use other naturally sweet alternatives like applesauce and honey.

 

Finally, I love chocolate chips, but I think they’re even better when mixed with butterscotch chips so I’ve used half and half here.  If you prefer one or the other, you can always substitute.

 

Let’s Bake

 

Whole wheat, flax meal, applesauce, honey and olive oil make all the difference.

Here are some of the ingredients that make these cookies taste great.

If you want a simple print copy of today’s recipe click here. Otherwise, let’s start gathering the following ingredients.

 

1/2 cup extra light olive oil (extra “light” has a milder taste)

1/2 cup applesauce (no sugar added)

1/2 cup honey

1 cup brown sugar

2 teaspoons of vanilla

2 eggs

1/2 teaspoon salt

1 teaspoon soda

Mix in the flours and use whole grains.

After mixing the liquids, add the dry ingredients.

2 cups whole wheat flour

1 3/4 cups white flour (substitute oat flour for even more whole grain goodness)

1/2 cup flax meal

1/2 bag (roughly 3/4 cup) chocolate chips

1/2 bag (roughly 3/4 cup) butterscotch chips

 

We'll need oil, eggs, vanilla, applesauce, honey and sugar.

We'll start with all the "liquids".

Batter Up!

 

Start by preheating the oven to 375 degrees F.

 

Get a good sized bowl and whisk or beat all the wet ingredients and sugars together.  These include the olive oil, applesauce, honey, vanilla, eggs and brown sugar.

I love butterscotch with my chocolate chips

When the dough gets thick switch to a spoon.

 

After stirring well, add in the salt, soda and flax.  Stir, whisk or beat, again.  Now add in the whole wheat and white flours.  If you haven’t switched from a whisk yet, you may want to use a wooden or plastic spoon as the dough will start to stiffen up. I add my flours in about 1/2 a cup at a time and stir it until it’s absorbed into the rest.  When the dough is completely mixed add the chips and stir again.

 

I used a couple spoons to drop the dough on a cookie sheet, but hands work too.  You want a dough ball that’s roughly an inch to inch and a half wide. I used our double layer aluminum baking sheets. The oil in the dough was sufficient to prevent sticking—I didn’t use any butter or spray on my pans.  Once you’re sheet is full, pop it into the oven on a middle rack and cook for 10-12 minutes.  Cooking time may vary due to the size of the cookies, the type of baking sheet you use, and your particular oven.

 

These cookies turned out moist and delicious.

Resistance is futile. Yum!

I ended up with about 48 cookies roughly 2 inches across.

 

Yum!

 

These cookies turned out great.  They’re warm, moist, sweet , and best of all, I know they’re filled with hearty goodness.

 

If you enjoyed these cookies, check out these Javabird recipes:

Snickerdoodles So Good They Make Me Laugh
A Woman Sconed: Furiously Good
Bliss Bars -Yum!

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