A Healthy Twist on a Classic Chocolate Chip Cookie
This was the first recipe I adapted and created. It started with a diabetic cookie recipe which was still ridiculously too high in sugar. I found just the right combination of sucanat and stevia, adjusted ingredients, and switched out just enough whole wheat flour to appease the picky eaters in my family.
After a year (and a bit of tweaking), the kids and I still love these cookies. They're crunchy on the outside but soft and chewy on the inside.
I love adding hazelnut meal to cookies. It adds another level of sweetness and just leaves you feeling more satisfied. Experiment and see what your family likes.
Healthy Baking Tip: The key to avoiding 'bready' cookies is to prevent your batter from forming too much gluten. Mix your batter just enough to combine the ingredients, form cookies quickly and have your oven ready to go so the batter isn't sitting around.
Healthy Chocolate Chip Cookies
*Recipe by Less Sugar Naturally*
1 cup All Purpose flour
1/2 cup Whole Wheat Pastry Flour
1/2 cup of Hazelnut meal (optional)
1/2 tsp Baking powder
2 tsp of cinnamon or chai spice mix
1/4 tsp Salt
1/2 cup of melted butter
1/4 cup (42 grams) of Sucanat
1/3 cup of unsweetened apple sauce
1 tsp of vanilla
3/4 tsp of Sweetleaf or NuNaturals liquid stevia or SweetLeaf chocolate stevia
1 cup of oats
1/4 cup (30 grams) of 70%+ cocoa chocolate chips/chunks
1/4 cup of walnuts
- Preheat oven to 350 degrees.
- In a bowl combine the flours, baking soda, cinnamon, and salt.
- Get oats, chocolate chips and walnuts measured and ready in a bowl.
- With a food processor, stand mixer or bowl, combine melted butter, applesauce and egg.
- Add sucanat, vanilla and stevia.
- Add 'flour' dry ingredients. Pulse or mix until combined.
- Add the oats, chocolate chips and walnuts. Pulse or mix until combined.
- Bake at 350 degrees for 12 minutes.
- Allow to cool completely.
Makes 24 Cookies.
Less than 2 grams of sugar per cookie