Chocolate Chip Cookies - A Healthier Version
Servings - about 2 dozen cookies
Ingredients:
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup non-dairy butter, softened*
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup non-dairy chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray or spread some canola oil over them lightly or put tin foil over them if you don’t like cleaning baking sheets
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt.
3. Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, egg and vanilla (and oil if using regular butter); beat until smooth and creamy.
4. With the mixer running, add the dry ingredients, beating on low speed until just combined.
5. Stir in chocolate chips
6. Drop the dough by heaping tablespoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 12 minutes.
7. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Notes:
1. Make sure whole-wheat flour and rolled oats are thoroughly ground before you begin. If the are not you will have grainy cookies, which are not pleasant.
2. You can store the dough in an airtight container for up to 3 days or in the freezer for up to 2 months
*If you are using regular butter, you should add 1/4 cup canola oil as well
