How to make my chocolate chip cookie recipe more healthy
This is my go to recipe for classic chocolate chip cookies. Its the Nestle Toll House recipe with some modifications (I use margarine instead of butter because the cookies stay soft afterward). Does anyone have any advice on how to make this more healthy (maybe whole wheat flour?) without changing the taste too much? Or maybe have a better chocolate chip cookie recipe? The only thing I won't do is sugar substitutes...
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
3/4 a bag of semi sweet chocolate chips
Use ground flax seed and water instead of the eggs. 1 Tbsp ground flax seed & 3 Tbsp warm water = 1 egg. Consider substituting freshly ground quinoa (and/or millet or brown rice or buckwheat) flour for some or all of the all-purpose flour. If you replace all the flour you'll need to add 1 tsp of xanthan gum as well.
- lose the margarine. use butter instead, and replace half of it with mashed banana, applesauce, or fat free yogurt.
- as ipse said, substitute egg whites for the whole eggs (or use one whole egg and replace the other with 2 whites).
- as greygarious said, use all brown sugar. and i'll add that you should cut back on the sugar - most cookie recipes contain much more than necessary. use about 1 cup of brown sugar and omit the white.
- at least half of the flour should be whole grain. as greygarious said, white whole wheat is a good option. you can also try substituting barley or buckwheat flour for half the AP flour.
- use mini chocolate chips instead of the large ones, and cut down the amount by at least one-third (i'd be inclined to do half). you'll still get plenty of chocolate in the cookies, just in smaller bits.
Use all "white whole wheat" flour, or half AP and half regular whole wheat. The former (sold by King Arthur and in most supermarkets) does not have the strong taste of regular whole wheat. Many people think butter is healthier than margarine or shortening. Using all brown sugar will keep the cookies softer than in the original recipe. Baking powder instead of baking soda will also keep them puffier. 2 to 2-1/4 tsp should do it.
Swap out the margarine for either apple sauce and/or sour cream.
Instead of using whole eggs substitute with egg whites (2:1 ratio)
You can reduce the amount of chocolate chips that you use by adding some cocoa powder into the cookie dough
Whole wheat flour does not make for good cookies ...