Healthy Chocolate Chip Cookies
I wanted to thank my mom this week especially, for getting us a recipe. She had a couple funerals to go to and was at the bedside of a friend who died. Not only that, but she spends a couple hours a day with her 94 year old mom at the nursing home, and my dad stays home and takes care of his mom who is almost 95 and needs around the clock care! So thanks mom for getting this to me in the wee hours of the morning!
Here is her post!
I’m not feeling real healthy-creative tonight, so guess what we get for a weekend treat this week…..yeah, it’s cookies, heavy duty and chuck full of everything but tofu! We had them last summer at Dustin’s picnic, if you happened to be there. But I suppose we can see how healthy we can get them and and still be to-die-for, eh?!
SIERRA NUGGETS~COUNTRY STYLE CHOCOLATE CHIP COOKIES
1 c. butter
1 c. brown sugar
1 1/2 c. white sugar
1 Tbls. milk
2 tsp. vanilla
2 eggs, beaten
1 c. crumbled whole grain cereal flakes
3 c. quick oats
1 1/2 c. flour (combine some whole wheat with unbleached white)
1 1/4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. shredded, unsweetened coconut
2 c. chocolate chips
1 c. of any combination of: walnuts, peanuts, sunflower seeds,
pine nuts, pecans, etc.
1/2 c. raisens or craisens
So, do the usual, like cream the butter and sugars, add the milk and eggs, sift the dry ingredients, add them to the creamed mixture, and stir in the nuts, etc….I use my extra heavy duty mixer for this one and mix everything with it….. it would stall out your electric light weight hand mixer.
Bake at 350 degrees for 10-12 minutes; makes around 8 dozen.
Not the healthiest cookie!
Now, for the fun part….trying to redeem these puppies enough to make it into Dustin’s blog-ha! Guess we already have, somewhat, but another thing I have started doing is using Ghirardelli 60% cacao bittersweet chocolate chips; these chips are HUGE and have
5 calories in each chip (now who asked for that info, for pete’s sake?!), but they sure are good for snitching while baking! Then of course you can always use organic sugars and flours, and cage free, omega-3 rich eggs. I am not one for experimenting much with substituting applesauce for the butter, or maybe honey for some of the sugar; I think soft cookies would lend themselves to that more so than this recipe. But, having said that, would love to see if some of you are more adventuresome and come up with some great substitutions for us!
Sometimes I double this recipe-gotta’ find a huge dishpan! If you have the freezer space, you could freeze balls of dough on cookie sheets and store in ziploc baggies; then you can bake up just enough for one dessert and have them hot out of the oven :). Warning: whatever you do with all of this cookie dough, beware of the cookie sneaks who love the stuff as much as the baked product~~burying it deep in the freezer may work!
Okay, let’s bring on the recipes…..I can only imagine what treats you are enjoying down there in Sao Paulo, Brazil (I forget your name), for example; and I’m sure there are some chefs out there who are doing sweet miracles with tofu and honey and organic dark chocolate~!
Keep eating~healthy!
Dustin’s Mom~Joy
Click on links below of past recipes!
30 Healthy Snacks, 21 Healthy Snacks, Chocolate Chip Cookies, Chocolate Tofu Pie, Pureed Vegetables, Roasted Veggies, Quinoa, Chicken, Omelet, Pizza, Guacamole, Hummus, Carrot Soup
Filed under Blog, Healthy Snacks, Kids nutrition, Nutrition by admin
Comments on Healthy Chocolate Chip Cookies »
Misty @ 8:16 am
I am so making these when I get home from our weekend away!!! I have been wanting cookies but holding off because they aren’t so great for me!!! Thanks Mom!!!!
Cheryl @ 8:18 am
Joy,
You certainly deserve a big Thank You for providing this recipe this week with all that has been going on in your life. I will be baking the cookie recipe as soon as I can. They sound great! Thanks to you and Dustin for all that you are doing for others.
Nancy @ 9:40 am
Joy-Thanks for the great recipe and tips. I never thought to freeze the cookie dough, and this recipe makes 8 dozen–wow! I also add 2T of flaxseed (exciting, I know…) to my CC cookie recipes. My mom uses the Ghirardelli chips too and they are yummy! I’m still looking for a good dark chocolate tofu silk pie recipe, I found some using peanut butter and some using bananas. I’ll experiment and perhaps try both!
Dawn @ 9:41 am
These sound excellent. I plan on bringing this recipe home for my husband to make them. Believe it or not, he is the cookie maker in my house. He makes a mean oatmeal cookie. If I can get the recipe out of him, I will share it here later. Thanks for sharing despite everything this tough week
Dawn
Nancy @ 9:42 am
Oh, I should have written flaxseed meal instead of flaxseed. Speaking of seeds, I love to sprinkle sesame seeds on banana bread before baking too. Healthy, crunchy, tasty!
Becky @ 1:36 pm
Joy,
Hope your week gets better! The cookies sound WONDERFUL! Like Nancy, I sometimes add ground flaxseed, but use it as a substitute for 1/2 of the oil/butter. Just be careful with the flaxseed if on prescriptions. You should space out eating foods with flaxseed like you would taking prescriptions on an empty stomach.
Cheri @ 9:25 am
I make CC cookies with garbonzo beans. It is from Jessica Seinfeld’s cookbook. She is all about sneaking in veggies to every recipe. I also make brownies with black beans. If you puree veggies you can add them into almost anything and it is not detectable.
Mom @ 8:15 am
Dustin, is that what it looks like, BACON on top of that last cookie?? Yikes!
Misty and Cheryl, how ’bout incorporating some of the suggestions below when you try my recipe and make one healthy (well, healthier) batch of cookies….then report the results to us?
Hey Nancy, thanks for giving me an idea for next week’s recipe! You got me to googling chocolate tofu pie and I found some very interesting recipes. So, tune in next week, or take a peek for yourself-I found one with only 3 ingredients! Maybe next week you could share yours using peanut butter and bananas. Great uses for sesame seeds too….I toasted some the other day, in a dry skillet, and keep them in a jar on the counter for snacking (rich in omega-6 fats).
So Dawn, has hubby baked up the cookies yet?:) You have a good thing going there! Look forward to getting his oatmeal cookie recipe….my mom made a batch of those every week growing up with my 4 siblings-she put coconut, sunflower seeds, and whole wheat flour in them.
Becky, thanks to you, and Nancy, for the ground flaxseed substitution for the fat content…..can you notice any difference at all? I can’t wait to try it!! And thanks for the warning about the prescriptions-where did you learn about this-is it on the packaging, and does it apply for all of them??
Oh boy, Cheri, did you send me searching the web for Jessica Seinfeld’s recipes!! Amazing, is all I can say-there’s a whole world of “sneaky” recipes out there:). And again, think I will take your idea and feature it some week….I have printed off some of them to experiment with, and maybe you could share stuff you do then too.
Well, thank you all (and you too, Dustin) for your kind words….loss is never easy, and this time it affected our Homemakers group at church twice within 2 days. We took food to the families…..I was happy for my quinoa/couscous recipe for one thing to share-it is versatile and can be used hot or cold, transports easily, and of course is over the top nutritious.
Melissa @ 12:46 pm
Cookies! Now that’s what I’m talking about. My 4 yr old loves to bake, and every week I’ve come home to a mountain of fresh baked cookies he and grandma made. I’m going to have her try your recipe or I’ll never lose weight!
I haven’t tried applesauce in cookies but I do use it in brownies and breads; it makes them extra moist. I do sometimes use white whole wheat flour in place of the all-purpose flour. 1c of all-purpose = 1c - 1Tbl white whole wheat. It does create a different texture.
Since we are talking about desserts I thought I would share my brownie recipe. I’m still working on making it heathier and still tasty; but this version is pretty good too.
1/4c + 1Tbl all-purpose flour
1/4tsp baking powder
1/4tsp salt
2Tbl = 2tsp cocoa
1/2c + 1Tbl sugar
2Tbl pecans (optional)
1 egg (I use dried egg whites)
This only makes a small amount because I tend to eat the whole pan in a couple days; but you could easily double it. I keep this dry mix in a jar for when I really crave a treat. Then I mix 1Tbl vanilla yogurt or applesauce to every 2Tbl dry mix. If you use plain yogurt be sure to add some vanilla extract.
Believe it or not you can microwave this for a minute for a quick treat. For best results though, bake at 350, on a greased baking pan, for 25 minutes or so. This recipe works well in a toaster oven sized pan.
I pulled this one pretty much from memory since I’m not much of a recipe follower. I’d be interested to hear any suggestions you all have. Thank you Joy for the recipe after the tough time you been having. I hope things start looking up for you soon.
Becky @ 5:45 pm
Joy,
I don’t notice much of a difference in most things with the ground flaxseed substitution — I notice the applesauce changing the texture of some things though. I learned of the flaxseed/prescription problem when my sister-in-law saw a nutritionist after she learned she had breast cancer. I’m on many, many prescriptions and doctor prescribed supplements and at the time was having oatmeal with added ground flaxseed on a regular basis and taking most of my meds with it. I’m not sure which specific drugs it interferes with - my personal research (not much) always resulted in the general warning. Thanks again for your work with the recipes and your words of encouragement — especially this past week!
Mom @ 10:20 am
Thank you Melissa for that brownie recipe and other tips! What a great idea, making a single serving for a small treat-I am all for that way of thinking! Keep us updated as you experiment.
Becky, sorry to hear of your medical issues…..seems like I read somewhere that if you use a lot of flaxseed, to toast it to destroy some property that is bad for you; maybe that has something to do with not taking it with meds…..but, an easy enough thing to do to be safe, taking them separately.
bonnie @ 3:02 pm
hey, joy…can’t wait to try the cookies. i’m always experimenting with cookies. stan had a cc recipe he used in the restaurant that lends itself well to adding fun stuff so i’ve done that on occasion. the cereal flakes and oatmeal sound good. usually i’ll use ww pastry flour in cookies along with the organic unbleached flour, sucanat (a healthier but stronger version of brown sugar), substituting it for all the sugar, and a combination of butter and coconut oil. i’m with you, the applesauce changes consistency. love your blog, friend–and i’m so sorry for your loss. blessings!
Mom @ 8:33 am
Wow, Bonnie, those cookies sound healthy enough to serve for the main course! I was just looking at that sucanat the other day at the coop, wondering about it-what makes it healthier?? And using coconut oil for some of the butter-great idea!! Sometimes when I have tried using the coconut oil for frying, Greg wonders what the funny taste is……must be something one has to get used to; he doesn’t notice when I use the grapeseed oil. But the coc. oil in cookies would blend right in, especially if you are already adding shredded coconut to the recipe. Well, gotta’ get busy and try a batch of these with all the new ideas. Another thing I want to try is that white whole wheat flour. My folks used to get it at a place in northern Minn. where they milled this flour; I think it was called golden flour~?
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