Bev’s Chocolate Chip Cookies

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly No Shellfish Nut-Free American Dessert Snack

Bev’s Chocolate Chip Cookies

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly No Shellfish Nut-Free American Dessert Snack
about 2 1/2 dozen cookies
Prep time: 10 minutes
Total time: 35 minutes

Description

EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.

Directions

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
  3. Drop the dough by heaping teaspoonfuls, 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 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Tips

  • To make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories99 cal
  • Total Fat5.5 g
  • Saturated Fat2.2 g
  • Cholesterol10 mg
  • Sodium64 mg
  • Carbohydrate Total12.5 g
  • Protein1.3 g
  • Phosphorus34 mg
  • Potassium49 mg
  • Fiber1 g
  • Calcium8 mg

Ingredients

  • ¾ cup rolled oats
  • 1 cup whole-wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Ingredients

  • ¾ cup rolled oats
  • 1 cup whole-wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • ¾ cup rolled oats
  • 1 cup whole-wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Description

EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.

Directions

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
  3. Drop the dough by heaping teaspoonfuls, 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 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Tips

  • To make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
© Meredith Operations Corporation. All rights reserved. Used with permission.