Tuesday, February 1, 2011

A Healthier (but still scrumptious!) Chocolate Chip Cookie Recipe!

So, when I started my healthier eating journey one thing became clear:  my chocolate chip cookies would have to remain the occasional unhealthy indulgence.  You see, I made THE BEST chocolate chip cookies.  Even my baker-husband concedes that he cannot touch them!  Friends at work have commented over the years feeling that I needed to enter them into some type of contest.

I have a secret.

It is the recipe on the Crisco stick package..........
 I am cringing.

Well, there is a good reason for that.  Crisco is a wonderful cookie maker.  It doesn't spread out like butter, leaving your cookies thicker, yet soft and chewy.  I suspect it is because of the consistency of the Crisco at room temperature.  ANYWAY I was spying  my jar of coconut oil last night and thinking about how alike it is in consistency to Crisco (but much, much, much,much healthier...)  So decided to give it a try.  I also decided to replace some of the all-purpose flour for whole wheat flour.  I assure you, they are still just as delicious!!!
(PLUS...I had one for breakfast this morning and they kept their soft chewy center...shhhh)



Chocolate Chip Cookies
3/4 C Coconut oil
1 1/4 C. Light brown sugar
2T. Milk (preferably raw)
1T. Vanilla extract
1 Egg (preferably pastured)
1 C. Unbleached all-purpose flour
3/4 C. Whole wheat flour
1 t. Salt
3/4 t. Baking soda
Chocolate chips or carob chips

Beat the coconut oil, brown sugar, milk, and vanilla together with a mixer.  Add the egg and beat lightly.  In a separate bowl, add the flours, salt, and baking soda.  Gradually add to the wet mixture to form a sort of stiff batter.  Add the chips.  I don't put an amount here because I eyeball it.  The recipe calls for one cup....but really?  Who uses just one?

Preheat your oven to 350 degrees.  Drop cookies by the spoonful and bake for 10-11 minutes  NO LONGER!!!!!!  They might look a little under-done when you take them out, but they will set up. If you over bake them they will become hard.  Let cool.  Enjoy.  Bring out the coffee!!!

6 comments:

  1. I love cookies made with Crisco. It's really the only way to make chocolate chip cookies, for sure. My husband detests the hydrogenated-ness of Crisco, but it's very necessary. Have you tried the chewy chocolate brownie cookie (or something like that) recipe on the Crisco package? Delish!

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  2. You really need to try it this way! You can't tell the difference...I promise! And your hubby will love you for it!

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  3. Hi Lori,
    I also use oil in cookies, but I substitute natural (sugar-free) applesauce for half of the oil. It works well. I'm sure the Crisco version may be a bit tastier, but these are good and I feel better about eating/serving them. I love it that you used whole wheat flour. I do too.
    Have a great day,
    Jan at Jewelry4Change
    http://www.jewelry4change.blogspot.com

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  4. Jan-that is a good idea! I do not hesitate to use coconut oil because it is very healthy. I do look for ways to cut down on sugar in a recipe. The applesauce thing might be my next adventure :)

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  5. Um... Hi, won best cookie in Indianapolis.
    Butter. Pure and simple. No added salt. No chemicals or man made products added. I am with you Lori.. and Go Girl... whole wheat flour alters so little in recipes. I sneak it into almost everything we make! I Never use any thing but butter and pure veg (non soy) Oils in my baking. I do add coconut and reduce my oils, to our designer breads and I personally don't like the apple sauce because it alters texture. But with it being for retail it's a fussier market. But I'm down 84 lb on my all natural non chemical eat anything in that category I want< NO SODA diet. Feel Great... Exercise comes easier and more naturally, and I am focused more. thats this divas story, anyway.

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  6. Hi breadladydiva. I feel like I know you :)

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