My family loves chocolate chip cookies, so I set out to find a way to make them healthier without sacrificing taste. Here is how I altered the typical Nestle Tollhouse recipe. My family loves these, and honestly, I like them better than the original.
The Healthiest Chocolate Chip Cookies You’ll Ever Like
Ingredients:
2 sticks real butter, softened
3/4 cup Sucanat
3/4 cup pure cane sugar
2 fresh pastured eggs
1 to 2 tsp pure vanilla extract
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1 tsp aluminum free baking soda
1 tsp unrefined sea salt
12 oz bag semi-sweet chocolate chips (I used Trader Joes brand, and sometimes I still buy the Nestle. Can’t do it all organic, ya know?)
I included links, not because those are the only good options, but because that’s exactly what I used and I often get a lot of questions about that. All links are Amazon affiliate links, but you can probably find most or all of those ingredients for less at a local grocery store.
Instructions:
Cream butter and sugar. Add eggs and vanilla and beat until foamy. Add flours, salt and baking soda. Stir just until mixed. Fold in chocolate chips. Drop in rounded balls onto a cookie sheet lined with a Silpat Mat or parchment paper. I use a small cookie scoop to keep them the same size.
Bake in a preheated 375 degree oven for 8-9 minutes. Remove from oven before they are fully done in the middle for a cookie that stays soft and chewy the next day.
Entered in Tasty Tuesday and Real Food Wednesday blog carnivals.
Yumma yum. I made some not so healthy ones this week. Gonna try these next time!
a
Oh, yes….this is something the teenagers will love, & they won’t even know it’s good for them!
Those look amazing! They also look a bit easier to make than the America’s Test Kitchen recipe that I’ve been doing lately.
Thanks for the recipe! I LOVE chocolate chip cookies!!!! Being able to make to good old fashioned cookies a bit healthier is a wonderful idea.
Yum…Nestle Toll House Cookies are my all-time favorite treat. I wonder what it would taste like if you substituted half of the butter with coconut oil. Maybe a little coconutty but is that a bad thing?
I’m trying these this week! Thanks for sharing!
That could be good.
O.K. My sweet husband took the kids to soccer tonight so I had a little extra time to spend in the kitchen. I decided to try these cookies. They turned out beautifully! The only things I did differently were, 1) I used 1 stick of butter and 1/2 cup virgin coconut oil and 2) I used finely ground white wheat flour. (ground in my grinder yesterday) You could taste the coconut flavor a little in the dough…because of course I always have to try the dough.
… but not in the cookies after they baked. Great recipe!! Thanks so much!!!
Fantastic! I will try using 1/2 coconut oil next time. And I’m jealous of your freshly ground flour. I need to get on the ball.
I made some this week with full whole wheat pastry flour (and butter, pastured eggs, organic choc chips, etc.) and they were awesome. The only thing I did use was sugar, which kinda ex-nayed all the goodness of the rest of the ingredients, but oh well. Can’t win ‘em all! But my kiddos loved them and they even passed the test of my processed food junkie in-laws. Knowing you used Sucanat is great, because that was the next alteration on my list!
I’m sold! I’m going to try to make them. I love when things are healthy but don’t taste like you’re missing out on any of the bad stuff
Yummyness! I love recipes that are healthy *without* compromising taste. Dessert is supposed to be yummy.
Y.U.M. I am SO hungry and all the blogs in my reader right now have recipes in them… I need to go eat!
I add ground flaxseed to my chocolate chip cookies too. Can’t really tell and it’s good for you. Great recipe!
-FringeGirl
Good idea! I put that in my homemade bread, but I didn’t think about adding it to cookies. About how much?
I like chocolate chip cookies, but I’ve got one that doesn’t really care for chocolate. We try to stick with oatmeal and peanut butter at our house.
I bet you could do something similar with either of those recipes.
Have you ever used carob chips? I am tempted to try them every time I walk past the bulk food section at Whole Foods.
Yep. I’m not a fan.
I don’t know what I did to these but mine totally did not turn out. (There’s a picture on my post today)
OH NO! I have no clue. Did you use real butter? Was it room temp or melted? Yeah, parchment helps.