I know, everyone has a chocolate chip cookie recipe. I keep getting asked how it is I make mine so healthy without sacrificing tasty classic flavour. It really is my go to cookie, I’ve made them quickly before we settle in to watch a movie, takes me less than 5 minutes. I never buy premade cookie dough, you can just freeze this stuff instead. I’ve been told by folks that they like this version far better than anything some puffy commercial icon provides. So, here is my healthy version of that good old classic cookie.
- 1/4 cup brown sugar, not packed
- 1/2 cup sugar substitute (I like either truvia or splenda, both work nicely)
- 1/2 cup light butter or light cooking margarine
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 prepared serving vegan egg substitute (you can sub an egg but it changes the values, this substitute is fat free and only 15 calories for an egg, wow.)
- 1 cup nutri-flour (this is a blend of flour and ground wheat bran, great stuff much healthier than white flour and bakes better than whole wheat in these cookies)
- 4 tbl dark chocolate chips (I use 70% when I can find them but 50% works great too, if you can find mini chips, Do IT! the coverage is great for so little)
- Cream together sugar, margarine.
- Add salt, baking powder, extracts and egg substitute. Combine until light and fluffy.
- Fold in nutri-flour.
- Add chocolate chips.
- Measure out the dough using a tsp. You can either drop them on the sheet or roll the dough out in your palms and pat to form a small disk. Depends on the look you are going for.
- Bake 350F for 10 minutes.
Makes 24 cookies. Each cookie contains 52 calories, 2.8 grams fat, 7.6 grams carbs, .7 gram fibre, .8 gram protein.