Healthier Chocolate Chip Cookies

 

Chocolate chip cookies are a guilty pleasure.  This isn’t health food, but a healthier cookie with both fat and sugar reduced and some of the white flour replaced with oatmeal and almond flours.

This recipe produces a soft, moist cookie that tastes just like its fattier, more sugary cousin.  It has half the usual amount of butter (replaced with yogurt), and most of the sugar is replaced with a Truvia sugar blend that has a minimal amount of regular sugar in it.

Yummy!  No reason not to make these for the holidays instead of the fattier, higher calorie ones!

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INGREDIENTS

1/2 cup butter, softened to room temperature
Slightly less than 1/2 cup room temperature greek yogurt
1/2 cup white sugar
3/4 cup Brown Sugar Blend -Truvia or Splenda
2 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
3/4 teaspoon salt
2 cups all-purpose flour
1/2 cup oatmeal flour (can be made in food processor from old fashioned oats)
1/2 cup almond flour
2 cups semisweet chocolate chips
1 cup chopped nuts (optional)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in to batter each type of flour, stirring just until incorporated; do not overmix.

Stir in chocolate chips, and nuts if using. Refrigerate dough for 5 to 10 minutes.

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Drop 9 to 12 small spoonfuls of walnut-sized batter onto a cookie sheet lined with parchment paper.

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Refrigerate remaining dough between baking batches. Bake cookies for about 12 to 15 minutes in the preheated oven, until cookies are just beginning to brown.

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Remove from oven and allow cookies to remain on the cookie sheet for 5 to 10 minutes.  This will allow the cookies to finish cooking completely, remaining soft without over-browning them.  Remove to a wire rack to cool completely.

Store cookies in air tight container or freeze. Makes about 20 cookies.

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