Who wants to eat healthy Whole Wheat Chocolate Chip Cookies? The Santa who delivers gifts for us certainly does. So this year, Santa had a special request.He said he wanted cookies that were healthy, had no butter and wanted me to use whole wheat flour (if I could) and if I could skip the eggs, that would be bonus. My Santa has become extremely health conscious this year and looks like he is turning vegetarian too. No, that is not possible, considering his love for fish curries.The truth is he just doesn’t like eggs. Since, I am always up to a challenge, I told him while I would do my part by making cookies just like he wanted and he will need to do his part by eating them because the little elves that I have at home would possibly not want to eat a healthier version of their favorite cookie. As you can see, I was pretty sure that they weren’t going to turn out well and was thinking that I will probably add them to my list of recipes that bombed this year. I had never substituted both eggs and butter in any baked item, so that made me extremely nervous!
But… I proved myself wrong!! The cookies came out really well – soft and chewy and the best part was I didn’t feel guilty about giving them to my 3 year old! Here’s how I tried to make these cookies healthy, I replaced the butter with greek yogurt and the all purpose flour got replaced with whole wheat flour and oat flour . If you don’t have oat flour, you can use substitute it with either rolled oats or whole wheat flour using the same quantity. Note: To turn quick oats into oat flour, pulse the oats until they are ground into a powder-like consistency.
Also, if you do want to use butter and eggs, I have included them in the recipe as substitutions.
So this is the story of how we made Whole Wheat Chocolate Chip Cookies for the first time. I was tempted to call it Healthy Eggless Whole Wheat Chocolate Chip Oat Cookie but that seemed like a mouthful and Whole Wheat Chocolate Chip Cookies seemed like a better fit!
- Baking soda is a key element that helps the cookies spread. If your baking soda is more than 6 months old, do not use it.
- I added 2 spoons of cornstarch to make it extra chewy. It is an optional ingredient. Feel free to skip it, if you don’t have it.
- 1½ cups whole wheat flour
- 1 cup oat flour (or rolled oats or whole wheat flour - same quantity)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup mashed bananas (roughly 2 medium sized bananas) or 2 large eggs
- ½ cup Greek Yogurt or 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 1-1/2 cup (about 6 ounces) chocolate chip morsels (I use a mix of milk and semi-sweet in a 50:50 ratio)
- Preheat oven to 350 degrees.
- Mix the dry ingredients: In a bowl, whisk together the both flours, salt, cornstarch and baking soda.
- Mix the wet ingredients:Set up an electric mixer with the paddle attachment.Add mashed bananas followed by both sugars.Beat on medium speed until well mixed. Stop and scrape as needed. Reduce speed to low; add the yogurt and beat till they are combined. Add vanilla and mix well. [ Note - You don't need an electric mixer. You could combine the ingredients using a whisk ]
- Mix the wet and dry ingredients:Add the flour mixture and mix until they are combined (don't overdo it - maybe for a minute).Add the chocolate chips and mix them for 15 seconds. You are ready to bake.
- Get ready to bake: Line a cookie baking sheet with parchment paper;Use an ice-cream spoon to scoop cookie dough and place them around 2 inches apart on the baking sheet. Press them down with a back of spoon to flatten them. Bake for 10-12 minutes until the cookies start to brown lightly around the edges (Ovens differ - so start checking on the cookies around 8 minutes)
- Cool down process: Remove the cookies from the oven;wait for couple of minutes and then transfer to a wire rack and let them cool completely (approximately 5-6 minutes) before you serve them.