These healthier chocolate chip cookies provide everything you love about a chewy chocolate chip cookie with slightly less guilt. Customizable based on your preferences.
HAPPY NATIONAL CHOCOLATE CHIP DAY!! In preparation for this day, last night on Facebook and Twitter I asked you if you liked nuts in your cookies. As a lover of almost all cookies, I am always surprised by the number of people that are vehemently against nuts in their cookies, as if it’s crazy talk to even ask such a question, but having different opinions is what makes each of us unique and is likely the reason why there exist so many different types of cookies. Chocolate chip, oatmeal, peanut butter, double chocolate, and sugar cookies are just the tip of the iceberg as made evident by the 127 and counting cookie recipes on this blog. The Spiffy Cookie may be about more than just cookies but there’s a reason I chose that name for my blog.
For today’s 128th cookie recipe I went back into the archives and dug out the recipe for my “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies, where I took my favorite Big, Fat, Chewy, Multichip Cookies and gave them a healthier spin. Last time I added in some whole wheat flour, reduced the butter with Greek yogurt, reduced the sugar, and replaced 1 egg with a flax egg. I was so impressed by the results that I actually swore off the less healthy version for a period of time, but then I got sidetracked and forgot about them. Now it’s time for a revival! This time I gave them a little extra motivation for their workout by using coconut oil instead of butter and all dark chocolate chips. Since I was feeling a little frisky I decided to throw in some toasted walnuts too because they’re healthy, right? Nut haters, don’t freak out. The glory of cookies is that you can mix just about anything into them (as made evident by the now 128 cookie recipes). So in your case just make these with 2 cups of chocolate chips instead of half and half. Everyone wins when you make homemade cookies your way!
One year ago: Almond Chocolate Chunk Cookies
Two years ago: Strawberry Banana Granola
Three years ago: Raw Cookie Dough Bites
HEALTHIER CHOCOLATE CHIP COOKIES
Makes approximately 3-1/2 dozen
1-1/4 cups white whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup coconut oil, softened but not liquid
1 cup packed dark brown sugar
1/4 cup sugar
1 Tbsp vanilla extract
1/4 cup nonfat plain Greek yogurt (I used 0% Chobani)
1 Tbsp ground flax seed mixed with 3 Tbsp water
1 egg yolk
2 cups 60-70% cacao dark chocolate chips OR 1 cup + 1 cup chopped toasted nuts
Sea salt (optional)
- Sift together the flours, baking soda, and salt; set aside.
- In a medium bowl, cream together the butter, sugars, and vanilla until light and creamy. Beat in the yogurt, flax mixture, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended. Fold in the chips (and walnuts if using) by hand.
- Roll 2 tablespoons of dough into a ball (or use a medium cookie scoop) and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
- When ready to bake, preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart, and sprinkle with sea salt.
- Bake for 9 minutes in the preheated oven, or until the edges are lightly toasted. Allow to cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
Source: Adapted from my “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies and The Cooking Actress.