EatingWell's Jessie Price shows you how to bake healthy chocolate chip cookies by substituting butter with oil and substituting whole-wheat flour for all-purpose flour. The healthy baking techniques she shares will reduce fat, cut calories and add fiber in chocolate chip cookie recipes.
Hi, I'm Jessie. I'm here in the EatingWell Test Kitchen, and today I'm going to show you how to swap good fats for bad fats in baked goods. So I'm making Bev's Chocolate Chip Cookies. Now we start with oats. We put them in the food processor and we blend them up until they're a flour. Put those in our bowl with whole-wheat flour. Both of these are whole grains, which means they are loaded with fiber and nutrients. Add baking soda and salt. Whisk those together until they're combined. Then the wet ingredients. We have butter, a quarter cup of butter. I'm beating this until it's fluffy and then I'm adding a quarter cup of canola oil. Now the butter is loaded with saturated fat. It tastes good, but we want to cut down on saturated fat. That's why we use the heart-healthy canola oil. You end up saving 25 grams of saturated fat by that simple swap in this recipe. Then we add granulated sugar, brown sugar; just two thirds of a cup, so a lot less sugar than most cookie recipes. Add egg and vanilla. Beat all your wet ingredients until they're combined. Then slowly add in your dry ingredients on low speed until it's combined. Then put in your chocolate chips. Stir those all together and you've got your dough. Now that is the last part: portion size. Use a heaping teaspoonful per cookie. Put those out on your greased baking sheet. And these are going to be delicious. They're smaller, but you don't need a cookie the size of a a salad plate to be satisfied. Pop those in the oven. Bake them for 15 minutes and they're done. You end up saving 30 calories and three grams of sugar per cookie compared to a store-bought refrigerated cookie dough. For this recipe and more like it come to eatingwell.com.