It's Friday and I'm sharing something other than a cocktail recipe? You must think something weird is going on, right? To be perfectly honest I've gone a little overboard the last two Friday evenings, which has made me push cocktails to the very back of my mind. A little alcohol detox is definitely in order around here. But not wanting to let good calories go to waste, I'm swapping out my weekend cocktails for these delicious healthy choc chip cookies!
This isn't the first healthy chocolate chip cookie recipe I've ever posted on the blog (these healthy chocolate chip cookies with oats are one of the many similar recipes you'll find around ere) but it's definitely one of the best and developing it helped me discover the secret behind how to make healthy chocolate chip cookies from scratch that actually have the same texture and flavour as full-fat full-sugar cookies.
Want to know the secret? Then you'll have to hang around!
Okay, I'm terrible at keeping secrets so I'll tell you. The trick to the best healthy chocolate chip cookies is to keep the ingredients similar to that which you'll get in an ordinary chocolate chip recipe, but cut down on the fat and sugar.
If you swap out the fat and sugar for other ingredients, you're going to end up with a cake-like texture, but if you keep them in and just reduce them as far as you can, you'll end up with the same delicious chewy cookie texture and buttery flavour for a fraction of the calories!
Seriously, if you're looking for healthy chocolate chip cookies for kids, this is it. They taste so amazing that neither kids nor fussy adults will know they're actually healthy. Plus, they're made with half all-purpose flour and half whole-wheat flour, so if you prefer whole wheat chocolate chip cookies like I do (don't you just love the complex flavour you get with whole wheat flour?!) this recipe will totally work for you, too!
- ½ cup all-purpose flour
- ½ cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ⅛ teaspoon salt
- 3 tablespoons melted butter
- 1 egg beaten
- 1 tablespoon skimmed milk
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup milk chocolate chips
- In one bowl, stir together the flours, baking powder, cornstarch and salt.
- In a separate bowl, stir together the melted butter, beaten egg, milk, vanilla and both sugars.
- Stir the wet ingredients into the dry and mix until everything comes together.You're looking for a dry cookie dough which is strong enough to roll into balls and hold in your hand. If the dough is too wet or sticky, add more all-purpose flour. If the dough crumbles when you try to roll it into balls, add more milk.
- Place the cookie dough into a bowl, cover with plastic wrap and leave in the fridge for at least two hours or up to 48 hours to chill.
- When you're ready to bake, preheat the oven to 350F/175C. Divide the chilled cookie dough into 12 portions and roll each portion into a ball.
- Slightly flatten each cookie ball with the palm of your hand and space them out on a cool baking tray.
- Place the baking tray into the centre of the oven and bake the cookies for 12 minutes, until the edges just start to brown.
- Remove from the oven and leave the cookies to cool on the baking tray for 10 minutes (they'll continue cooking during this time).
- Move to a wire rack and leave to cool to room temperature before serving or storing inside a sealed container for up to five days.
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