Chocolate chip cookies are so yummy, and sometimes so addicting we just want to keep eating them! This recipe is low fat, low sugar, and is whole grain! I swear by the Toll House Cookie recipe, but I made some changes that still allow these cookies to taste just as rich, buttery, and delicious. I used a quarter of the butter of traditional cookies, and in addition I used light butter. The light butter is half the fat of regular butter, and still has a buttery taste and texture. For the rest of the butter content in the cookies, I replaced vegetable oil and applesauce. The vegetable oil is good because it reduces the saturated fat content that butter has, and the applesauce is a classic butter alternative for baking. For the white flour, I used half whole wheat flour and half white flour (or oat flour if you have). The whole wheat flour tastes a little wheaty, but with the remaining flour and other ingredients you cannot taste it! I find sometimes that classic chocolate chip cookies are very sweet, so I reduced the sugar a little bit. I used mostly dark brown sugar for that rich molasses taste with a little bit of white sugar. Sometimes I use coconut sugar to replace the white sugar. Coconut sugar is not as sweet as white sugar, and is less processed than white sugar and therefore can contain more nutrients. Importantly, coconut sugar has a lower glycemic index which means it has a lower effect on raising blood sugar levels than white sugar. These cookies have many hidden benefits and are definitely worth a try!
For a gluten free skinny chocolate chip cookie try this recipe.
1/2 C vegetable or canola oil
1/4 C natural applesauce
1/4 C butter (light butter), softened
3/4 C packed dark brown sugar
1/3 C white sugar or coconut sugar
2 tsp vanilla
1 1/4 C whole wheat flour
1 C white flour or oat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 C chocolate chips
1 C chopped walnuts or pecans (optional)
Makes 4 Dozen Cookies
1. Preheat oven to 375 degrees.
2. In large mixing bowl combine butter, oil, applesauce and both sugars. Beat well until combined.
3. Add one egg and vanilla. Beat well. Then add second egg and mix well.
4. Add in flour, baking soda, and salt and beat until thicker dough forms.
5. Stir in chocolate chips and nuts (optional)
6. If desire plump/thicker cookies, chill dough in fridge for 20 minutes or in freezer for 10 minutes. Otherwise continue to step 7.
7. Spoon balls of dough with a large tablespoon onto ungreased cookie sheet about 3 inches apart. Bake in oven for 10-12 minutes or until edges are golden brown.
8. When baked, remove cookie sheet from oven and transfer hot cookies to cooling rack.
Serve warm with some low fat milk or almond milk 🙂