Hearty Chocolate Chip Cookies
A classic chocolate chip cookie made a little bit healthier with a blend of whole wheat flour, oats, flaxseed. Plenty of chocolate chips, kid-approved.
Servings: 3 dozen cookies
Calories: 180kcal
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar lightly packed
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ½ cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of cinnamon
- 1 ¼ cup whole-wheat flour*
- 1 cup all-purpose flour
- 2 Tablespoons ground flaxseed meal
- 2 ½ cups chocolate chips
Instructions
- In a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium-high speed until creamy (about 3 minutes). Add in eggs and vanilla extract and beat on high for 1 minutes or until mixture is light and fluffy. Scrape the sides of the bowl as needed.
- Add oats, baking powder, baking soda, salt and cinnamon to butter mixture. Mix on low, scraping sides as needed
- Add whole-wheat flour, all-purpose flour and flaxseed meal. Mix on low until flour is incorporated, avoid overmixing. Fold in chocolate chips.
- Cover and let the dough chill in the refrigerator for at least one hour and up to 24 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper, drop by rounded tablespoon onto baking sheet. Bake for 12-15 minutes or until edges are golden brown and center is soft. Let cool on baking sheet for 5 minutes, then remove and finish cooling cookies on wire rack.
Notes
*Used King Arthur Flour Golden Whole Wheat Flour, protein content 12.76%
Hershey’s Dark Chocolate Chips
Manitoba Flaxseed Meal For larger ice cream scoop size cookies, bake for 20-22 minutes.
Hershey’s Dark Chocolate Chips
Manitoba Flaxseed Meal For larger ice cream scoop size cookies, bake for 20-22 minutes.
Nutrition
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Sodium: 120mg | Fiber: 2g
