I don’t know about you, but Chocolate Chip Cookies are one of my favorites. Nothing sounds better than warm chocolate chip cookies right out of the oven. Thankfully, there are ways that we can make “healthier” versions of our favorite treats. Below is a recipe that I recently came across in a fitness magazine for Choclate Chip Cookies. I will be trying this recipe soon. If you try this recipe, let us know what you think! Do you have any recipe makeovers? Please share.
With a gram of fiber and less than half the fat of most homemade varieties, these revamped cookies won’t take a bite out of your calorie budget.
Makes 60 cookies.
Prep time: 20 minutes (plus 1 hour chilling)
Cook time: 22 minutes
3/4 cup rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup extra-light olive oil
3 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 dark brown sugar
1 large egg
1 large egg white
1 1/2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
1. Preheat oven to 350 degrees. Spread oats on a baking sheet; toast for 10 minutes. Remove and turn off oven.
2. Meanwhile, in a medium bowl, mix flour, baking soda, and salt; set aside. In a large bowl, beat together oil, butter, and sugars with an electric mixer. Add egg, egg white, and vanilla, beating until well combined. Fold in oats, flour mixture, and chocolate chips. Cover and refrigerate dough for 1 hour.
3. Preheat oven to 350 degrees. Place rounded teaspoonfuls of dough 2 inches apart onto two parchment-lined baking sheets. Bake, rotating sheets halfway through, for 10 to 12 minutes or until cookies are set and golden brown. Cool 5 minutes on sheets; transfer to a wire rack and cool completely.
Nutrition score per serving (2 cookies): 108 calories, 5g fat (2g saturated), 15 carbs, 2g protein, 1g fiber, 1mg iron, 7mg calcium, 66mg sodium
Source: Shape Magazine – April 2012