I haven’t been this excited about a recipe in a long time. I was a on mission to create a healthier cookie that ACTUALLY tasted good and I think I did it. I actually did it. To accomplish it I had to resort to using sugar and butter, two things I haven’t used in a recipe for a l-o-n-g time. Of course I severely reduced them but using some was inevitable to make a tasty cookie.
I can’t lie I love these cookies. I’ve made a few batches getting things just right and MAN they are awesome right out of the oven. I’m a warm cookie gal all the way. Give me a gooey chocolate cookie out of the oven and I’m in heaven and these cookies TOTALLY hit the spot.
Anyway, I was so excited about them the toddler and I made a batch for this weeks video. Baking with him is one of my absolute favorite things to do and when he’s taste testing whole wheat and oatmeal cookie dough I think it makes it all the better. :)
Here’s the video… recipe to follow…
- 1 cup whole wheat white flour (120g)
- 1/4 cup baking cocoa (20g)
- 1 cup old fashioned oats (80g) (ground or unground your choice)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup raw sugar
- 1 tbsp molasses (20g)
- 2 tbsp butter
- 2 oz fat free cream cheese
- 1 and 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped walnuts, toasted (30g)
- 1/4 cup 56g mini chips
Preheat oven to 350°.
Combine flour, cocoa, oats, baking powder, baking soda and salt. Set aside.
Place the sugar, butter and cream cheese in a bowl and beat with a mixer at medium-high speed until well blended. Add vanilla and egg beat again until blended finishing the wet ingredients.
Gradually add the flour mixture to the wet ingredients, beating at low speed just until combined. It will be REALLY thick. Once all the dry ingredients are incorporated stir in walnuts and chocolate chips as best you can.
Drop dough by tablespoonfuls onto baking sheets sprayed with non-stick cooking spray or lined with parchment paper. The dough will be sticky, try to flatten a bit as the dough will not melt as much as traditional chocolate chip cookies. Makes at least 36 cookies (3 dozen).
Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool for about 2 minutes before enjoying the warm cookie! :)
To make more festive or involve the kids more, add sprinkles just before baking!
|Servings||Amt per Serving|
|120||4g||2g||old: 2||new: 3|