WHOLE WHEAT CHOCOLATE CHIP COOKIES
This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!
Provided by loves2eat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g
DOUBLE CHOCOLATE AGAVE WHOLE WHEAT COOKIES
I came up with this recipe because I wanted a cookie that I didn't have to feel guilty about eating. Just remember it is a healthier version of a cookie and will not taste like a cookie with all of the sugar and fat. But I really do like eating them.
Provided by soda girl
Categories Drop Cookies
Time 14m
Yield 22 serving(s)
Number Of Ingredients 9
Steps:
- Mix softened butter and agave until completely mixed together, no chunks of butter should be left.
- Add in vanilla and egg whites and mix again until all mixed together.
- Then add in whole wheat flour, baking soda, salt and cocoa powder, mix slowly at first and then mix on med-high until all mixed together.
- Then hand stir in chips.
- Next, on a cookie sheet spoon out about a tablespoon of cookie mix and drop on pan. (I use the pampered chef tablespoon scoop that works great). Don't mash them down just leave them in a ball.
- Cook them in a preheated oven at 375 degrees for 7 MINUTES only. Do not overcook. As soon as you take them out of the oven, take a small spatula and flatten them to about 1/2" thick. This helps get rid of the cakiness of the cookie and gives them more of a cookie texture.
- They are awesome if you put them in the fridge before you eat them. Store in an airtight container in the fridge.
SHREDDED WHEAT COOKIES
This is how I get rid of our extra plain, boring shredded wheat that no one really wants to eat. They are crunchy, but still soft. To my taste buds, they fashion a taste somewhere in between peanut butter cookies and oatmeal cookies, but with a crunchy aspect to them, paired with a hint of chocolatey goodness. The baking time is for a couple batches, but it will vary depending on how big your oven and/or baking sheets are.
Provided by zoegirl21
Categories Drop Cookies
Time 1h30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
- Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
- Cream together the butter and the two sugars in a very large bowl.
- Beat in the eggs and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Stir in the shredded wheat mixture.
- Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
- Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
- Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
- Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
- Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.
Nutrition Facts : Calories 96.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 19.2, Sodium 91, Carbohydrate 13.4, Fiber 0.2, Sugar 9.2, Protein 0.9
DOUBLE CHOCOLATE TREASURES
Make and share this Double Chocolate Treasures recipe from Food.com.
Provided by Luby Luby Luby
Categories Dessert
Time 42m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In heavy saucepan over very low heat melt 1 cup of the chocolate chips.
- Stir until smooth and cool slightly.
- Beat together butter and sugar until light and fluffy.
- Blend in eggs, vanilla and melted chocolate.
- Add dry ingredients except powdered sugar.
- Stir in remaining chocolate pieces.
- Shape dough into 1 inch balls.
- Roll in powdered sugar, coating heavily.
- Place on ungreased cookie sheet.
- Bake 10-12 minutes.
- Cool 1 minute on cookie sheet.
- Remove to cooling rack and let cool completely.
- Store in airtight container.
Nutrition Facts : Calories 98.5, Fat 4.5, SaturatedFat 2.6, Cholesterol 13.9, Sodium 44.8, Carbohydrate 14.2, Fiber 0.8, Sugar 8.3, Protein 1.5
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
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- Put dates and coconut oil into the bowl of a food processor or high-powered blender and puree until fully combined. A few small chunks of unblended dates are fine.
- Add egg, vanilla, baking powder, baking soda, cinnamon, and salt, and process again to fully combine with the date mixture. Finally, add cocoa powder and flour and pulse just to combine.
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