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Another healthy spin: Chocolate chip cookies

Posted on Jan 15th 2008 9:00AM by Jacki Donaldson

Filed Under: Healthy Recipes, Diet & Weight Loss, Nutrition & Supplements

Reader Laura, in response to the post A healthy spin on oatmeal raisin cookies, shares another healthy take on a classic cookie: Chocolate chip cookies.

With whole wheat pastry flour for whole-grain goodness and fiber, dark chocolate chips full of antioxidants, and less sugar and salt than any traditional recipe, these are cookies you'll surely love. The best part about them: They'll love you back.

Ingredients

1 cup canola oil
1 cup brown sugar
2 eggs (Omega-3)
1 tsp. vanilla extract
1 cup oat bran flour
1-¼ cup rolled oats
½ cup chopped walnuts
2 cups bittersweet chocolate chips

Preparation

Place the first four ingredients in a bowl and beat until creamy.

Add the oat bran flour and rolled oats and mix again.
Add the walnuts and chocolate chips to the mix.

Drop rounded tablespoons of the cookie dough onto ungreased baking sheets.

Finally, bake in a pre-heated 375 degree F oven for 9 to 11 minutes or until golden brown (they should still be soft).

Thanks for sharing, Laura. We love healthy treats.

15 Comment

Tags: chip, chocolate, cookies, Jacki Donaldson, JackiDonaldson, recipe

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Reader Comments (Page 1 of 1)

Betty Janko 3-09-2008 @ 9:36AM

This was the best recipe I could find using oil but, like a few of your comments, I felt it was not 'healthy' enough for me and had no nutritional facts included. I used egg substitute (fat free) for the eggs, substituted 3/4 cup "Smart Balance Omega" oil for 1 cup regular canola, used regular flour (I had no wheat on hand), mixed brown and white sugars, used 3/4 cup of pecans (no walnuts) and 1 1/3 cups of extra dark chocolate chips. I also added 1 tsp of baking powder. It made 20 large cookies.
The nutrition facts per cookie are (approx.): cal- 242 vs 329, fat- 15 vs 21, sat fat- 3 vs 5, chol- 0 vs 21, carb- 26 vs 33, fiber- 3, sugar- 13 vs 19, prot- 4
Same cooking time. Nice and chewy. Of course making the cookies smaller would cut down on the calories and fat.

Nicki 1-15-2008 @ 9:35AM

Oooh, these look good! My daughter doesn't get a lot of natural fiber in her diet (VERY picky eater), but I'll bet that these cookies would be a great "treat" that's good for her too!

Thanks for sharing! :D

Paula 1-15-2008 @ 6:11PM

In the opening remarks about this recipe, whole wheat pastry flour is mentioned. It isn't in the list of ingredients. There is a problem with that!!!

Valerie 1-15-2008 @ 6:11PM

I believe "oat bran flour" is whole wheat pastry flour. It is ingredient #5. Just a thought!!!!!

Katy 1-15-2008 @ 7:42PM

This recipe sounds very good but where is the nutritional information?

DianneE 1-15-2008 @ 9:19PM

ONE CUP of oil? Egads!!

Don 1-15-2008 @ 9:19PM

You have GOT to be kidding. Using whole wheat flour (you'll need to fix your recipe's ingredient list) doesn't automatically make this a "healthy" cookie. The switch from butter to canola might be considered healthy, if cholesterol's a concern (yes, we all know canola has a better saturated to unsaturated fat ratio) but, canola oil's flavor isn't even close to butter's.

I've been a newspaper "healthy" food columnist for over 15 years, and I see a MAJOR flaw in this recipe - no leavening (baking powder or baking soda). Soooooo, NO lift. This smacks of being a recipe that produces what everyone years ago learned to "hate" about whole-grain goodies - they're like rocks.

Jacki, did you do your homework on this one? My bet: you didn't test this recipe before you ran it here.

Finally, I agree with Katy: nutritional information? If you're claiming "healthy" and "guilt-free," you need to back that up with hard facts.

corrine 1-15-2008 @ 9:17PM

How about the number of calories and fat grams per cookie?

Jacki 1-15-2008 @ 9:27PM

Oat bran flour is the "whole" -- meaning it's not been processed -- flour.

Jacki

spot 1-16-2008 @ 10:00AM

how can it say whole wheat flour in the article and then say oat bran flour in the ingredients?. what, no proof readers around??...they are 2 totally different grains...oat would be so much better, especially for the wheat intolerant people..

boghag 1-16-2008 @ 2:58AM

I have been told in no uncertian terms "Do not mess with Choclate Chip Cookies." Eat fewer cookies and leave the recipe alone

boghag 1-16-2008 @ 10:00AM

I have been told in no uncertian terms "Do not mess with Choclate Chip Cookies." Eat fewer cookies and leave the recipe alone

Jacki 1-16-2008 @ 10:09AM

Greetings All,

I apologize for the inconsistency in ingredients -- I mention whole flour but then list oat bran flour. Oat bran flour is the ingredient suggested by the reader who shared this recipe --- yet whole wheat flour can certainly be used. Take your pick. For those with wheat intolerance, the oat option would be better.

For those concerned this is not the healthiest cookie around, it is certainly in your power to not make it. It's just a recipe for a cookie consisting of some healthful changes. For those who want a taste of something sweet, this cookie may just be an alternative to one loaded with unhealthy ingredients. Take it or leave it.

Sincerely,

Jacki Donaldson

Kathryn Bond 1-18-2008 @ 3:06PM

Thanks, Jacki, for the explanation. Are you saying whole wheat flour is the same as whole wheat pastry flour?

Oat bran flour is something different from oat bran ? I saw oat bran cereal, but nothing called flour.

Jacki 1-18-2008 @ 3:12PM

Here's one provider of whole wheat pastry flour:

www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&ref=ti&id=3454&utm_source=google&utm_medium=cpc&utm_content=pastryflour&utm_campaign=flour&utm_term=whole+wheat+pastry+flour&gclid=CO39lNXKgJECFRuhFQodsVWjGg

And here's a pretty good explanation of the various types of flour:

www.recipezaar.com/library/getentry.zsp?id=64

Hope this helps!

Jacki