Wednesday, August 13, 2008

Half Whole-Wheat Cookies - revisited

Jen and Stella came over for lunch today (YAY!!) so I wanted to make a little treat. I made these Half-Whole-Wheet Chocolate Chip Cookies about a month or two ago, and they were GOOD. I wanted to change up the ingredients a bit to try to make them a tad bit "healthier," and this is what I came up with!


They were still as delicious as last time! Actually, I think they were even better. This time, they were so much fluffier and softer, whereas last time they were a bit flat and crispy. And with all of the changes I made to them, I feel they are practically vegetables. :)




Ingredients:

  • 1 1/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon Morton's low-sodium salt
  • 1 teaspoon baking soda
  • 1 cup Smart Balance butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup Splenda brown sugar blend (use a full cup if using regular brown sugar)
  • 1 teaspoon vanilla extract
  • 1/2 egg substitute (if using regular eggs, use 2)
  • 2 cups semi-sweet or milk chocolate chips
Preheat oven to 375.

Sift together flours, baking soda, and salt. Set aside.

Cream butter and sugar together. Add vanilla and then eggs, one at a time, beating after each addition. Slowly stir in flour mixture. Fold in chocolate chips.

Drop rounded tablespoons of dough onto ungreased baking sheet. Bake for 9 - 11 minutes, or until golden brown.

Let cool completely on wire rack.

5 comments:

  1. I'm definitely trying this - thanks!

    ReplyDelete
  2. These sound great (and semi-healthy).

    ReplyDelete
  3. Um, cookies and veggies should never been in the same sentence.

    ReplyDelete
  4. TAG, you're it! See the Feisty Baby blog for more info!!

    Haha, you'll love this one.

    ReplyDelete

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