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. :)


  • 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.


  1. I'm definitely trying this - thanks!

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

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

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

    Haha, you'll love this one.


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