Saturday, May 12, 2007

Healthy Chocolate Chip Cookie Recipe

Super Healthy Cookies

Be sure you have a very large mixing bowl. This recipe makes double the normal batch. It is simple to half everything for a smaller recipe. It also is a good trace source of vitamins such as B Complex. My nutritionist analyzed this recipe and said, “These cookies are good for you!” She thought 2 a day would be fine in a weight loss diet as long as you remember to count the calories. I protect myself from overeating these by freezing them after they've cooled. Then I can pull out only a few for the cookie jar or on a plate for an after school treat for the kids. So satisfy your cravings and be smart about it at the same time!

Heat oven to 375.
Cream together: 1 Cup Soy Nut Butter (tastes like peanut butter)
½ Cup applesauce
½ Cup butter
2 Cups sugar (this can be replaced with Splenda sugar substitute)
2 Cups brown sugar
Add: 1 Cup pourable-egg replacement (or 4 eggs)
2 tsp. Vanilla
Then blend again.
Add: 2 Cups whole wheat flour
2 Cups white flour (All the flour can be whole wheat if you prefer. I use whole wheat now.)
5 cups oatmeal measured into blender, powder in your blender for 2 or 3** minutes and then add to flour mixture. It’s quick and simple.
1 Cup wheat germ
1tsp salt
1 tsp. Baking powder
3 tsp. Baking soda

Add & Mix: 3 Cups of chocolate chips**
Optional: 3 Cups chopped pecans or walnuts

Make large cookies and flatten slightly on an ungreased cookie sheet. Bake for 9-10 minutes. Let stand 2 or 3 minutes before removing from trays. Lessen the baking time if your cookies are too crisp. These cookies should be soft rather than crunchy.

TIPS: Cookies will not bake inside well if they are too high. Also, use light colored bake ware so the cookies will not burn on the bottom. I try not to have choco chips on bottoms of cookies, less mess:-D .

If you feel your dough is too dry, use 1 tablespoon of milk at a time to moisten. If using all whole-wheat flour, it will be moister dough. Mix all ingredients with strong mixer or husband :-) It’s a large batch w/ stiff dough.

The sugar is very important to the baking. If using a sugar substitute other than Splenda, be sure it is for baking or you will have an interesting science experiment. Brown sugar substitutes are also available.

If you prefer a more traditional choco chip cookie, omit the soy nut butter and replace with a total of 1cup butter and 1 cup applesauce. The applesauce maintains the moisture and deletes a good portion of fat and calories. You will also lose a good portion of protein by omitting soy nut butter.

The whole-wheat flour may be omitted for white flour but has less fiber and nutrition content. The more white flour, the more dry and stiff your dough and cookies will become.

NUTRITION CONTENT: Plain/With Choco Chips/With chips & nuts
Calorie 71/ 91/ 109
Fat 1.8g/ 2.9g/ 4.8g
Sat. Fat .6g/ 1.3g/ 1.5g
Sodium 67mg/ 67mg/ 67mg
Carbos 13g/ 15g/ 15g
Fiber 1g/ 1g/ 1.4g
Protein 1.6g/ 1.6g/ 2.7g

I hope you all enjoy this recipe and see it as an adventure in baking. Too often, we get caught up in what we've always done. Shake it up and try something new:-)


Angie
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