I make one type of cookie: chocolate chip. And, confession, I eat most of the batter before it goes into the oven. So to practice some semblance of self-control, I wanted to try something new—a conconction that was somewhat wholesome, but still chocolaty. I turned to our treasure trove of chocolate-based recipes and found this healthier version of a chocolate chip cookie.
It doesn’t have much sugar but still tastes sweet and the majority of its base is whole grain. I took a few liberties with the ingredients. Instead of using a “regular” dark chocolate, I opted for 100 per cent cacao. It has zero sugar and it’s quite bitter on its own. But it’s the purest form of chocolate and also the healthiest (think heart-healthy antioxidants).
I’m not a fan of nuts in my baked goods so I nixed those. (Keep them in for a boost of healthy unsaturated fats.)
Ingredients
6 Tbsp. butter, at room temperature
½ cup packed brown sugar
½ cup granulated sugar
3 Tbsp. dark honey, such as buckwheat
2 eggs
1 tsp. vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 tsp. baking soda
Pinch of salt
¼ cup unsweetened cocoa powder
2 cups quick-cooking oats
¾ cup dark chocolate chips
½ cup chopped walnuts or pecans
Instructions
Preheat the oven to 190 degrees Celcius. Coat a baking sheet with cooking spray or line it with baking paper.
In the bowl of an electric mixer or in a mixing bowl, combine the butter, brown sugar, granulated sugar, and honey. Beat on high speed until smooth and creamy. Add the eggs and vanilla extract and beat on low speed to blend well.
In another bowl, combine the all-purpose flour, whole wheat flour, baking soda, salt, and cocoa powder. Stir until well combined. Add to the wet mixture. Stir in the oats, chocolate, and nuts.
Spoon the batter in 1-tablespoon mounds onto the baking sheet. Bake for 10 to 12 minutes, or until set to the touch. (Note: I would check at eight minutes. These tend to cook faster than my normal chocolate chip cookies and a few got burned at 10 minutes).
