Healthy Chocolate Chip Cookies
Healthy Chocolate Chip Cookies could be just the dairy free recipe you've been looking for. This recipe serves 26 and costs 20 cents per serving. This hor d'oeuvre has 176 calories, 2g of protein, and 7g of fat per serving. 114 people have tried and liked this recipe. Head to the store and pick up vanillan extract, semisweet chocolate chips, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so super. Similar recipes include Healthy Chocolate Chip Cookies, Healthy Chocolate Chip Cookies, and Best EVER healthy chocolate chip cookies.
Servings: 26
Ingredients:
3/4 teaspoon baking soda
3/4 cup packed dark brown sugar
4 ounces dried cranberries or dried cherries
2 large eggs
1 cup all-purpose flour
1/2 cup oil
1 teaspoon fine salt
6 ounces semisweet chocolate chips or chunks
3/4 cup sugar
1 teaspoon pure vanilla extract
1 cup whole wheat pastry flour
Equipment:
baking paper
baking sheet
oven
whisk
bowl
wooden spoon
spatula
Cooking instruction summary:
Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve. Store the cookies in a tightly sealed container for up to 3 days.
Step by step:
1. Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.)
2. Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth.
3. Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.
4. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans.
5. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies.
6. Transfer the hot cookies with a spatula to a rack to cool.
7. Serve.
8. Store the cookies in a tightly sealed container for up to 3 days.
Nutrition Information:
covered percent of daily need
