Some of you may know that I’ve been trying to make some changes in my eating habits. Not that they were horrible to begin with, but I definitely feel better when I eat better, which for me means cutting back significantly on sugar and eating even more whole, fresh foods. Mom…I’ve actually been eating green, leafy foods on occasion!
Some of you may also know that cookies are my all-time favorite treat. I pretty much consider them a food group the same way my 5-year-old thinks ketchup is a food group. When I started making some healthier changes to my diet, I knew that cookies came first in the recipe makeover line-up!
Here is my disclaimer: these cookies do have sugar, they also have gluten (which is not a problem for me, but I still try not to overdue it). That said, I cut back on the sugar in these by subbing in a little agave and also by reducing the amounts of sugar. I actually think I could cut the sugar back even more because they were still quite sweet.
I also used ground oats along with whole-wheat flour to give them more of a nutritional boost. Are these health cookies? Nah. But they are definitely healthier and I’m comfortable eating them in moderation (which, I won’t lie…is a challenge with these).
Oozing chocolate has to be one of the best things in life….
|100% Whole-Grain Chocolate Chip Cookies (that actually taste good!)|
- 2 1/2 cups rolled oats
- 2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter (or replacement*)
- 3/4 cup shortening**
- 1/3 cup agave
- 1/2 cup organic cane sugar (granulated)
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2-3 cups chocolate chips.
- Place the rolled oats in a food processor and process until finely ground.
- Stir together ground oats, flour, baking powder, and salt.
- Set aside.
- With a mixer, beat together butter, shortening, agave, and the sugars until well mixed.
- Mix in the eggs and the vanilla until thoroughly blended.
- Stir in the flour mixture.
- Stir in the chocolate chips.
*I used Earth Balance in this recipe since I was making them dairy-free for a friend.
**I rarely use shortening but when I do I’ve been using Spectrum Organic Shortening which is non-hydrogenated, so I feel a little better about using it:-)
inspired by Milk and Cookies