I’m a skeptic. So when I hear the words “healthy” and “cookie” together, I imagine biting into something that tastes like particle board. Add “chocolate chip” to that equation and now you’ve really lost me. There is no possible way to preserve the integrity of this sacred cookie while making it healthy without completely screwing it up. Or is there?
That was my stance, until I tried a healthier Oatmeal Chocolate Chip Cookie. It's possible to have a downright delicious more nutritious chocolate chip cookie compared to traditional recipes thanks to these four healthy baking secrets.
Pictured Recipe: One-Bowl Monster Cookies
You may think that adding oats to a chocolate chip cookie is sacrilegious, but oats add fiber (about 4 grams per cup) without imparting an off taste. Plus they add texture. This allows you to cut back on the chocolate chips a little without feeling like we’re missing out.
Pictured Recipe: Bev's Chocolate Chip Cookies
The taste of whole-wheat flour can take some getting used to and may make for a tougher cookie. But when it’s mixed with all-purpose flour, it’s more subtle and you still get an added boost of fiber. Choosing whole-wheat pastry flour is an added benefit, since it has less gluten-forming potential than regular whole-wheat flour, making for a more tender cookie.
Pictured Recipe: EatingWell Chocolate Chip Cookies
Although not always traditional, adding chopped nuts to chocolate chip cookies is a great way to boost flavor, provide an added crunch and add additional healthy fats. Walnuts are the only nuts that offer a significant amount of the omega-3 fat alpha-linolenic acid (ALA). ALA’s anti-inflammatory properties halt plaque buildup in the arteries.
Pictured Recipe: Oatmeal Chocolate Chip Cookies
Classic chocolate chip cookies are loaded with butter. And butter is loaded with saturated fat (7 grams per tablespoon). But we all know butter is delicious. It imparts a rich, nutty taste that’s not easily replaced without taking a hit in the flavor department. Try replacing some (not all) of the butter with tahini—a sesame seed puree. Tahini has less saturated fat (about 1 gram of saturated fat per tablespoon) than butter and adds that subtle nutty flavor you may be missing.