These chocolate chip cookies pack a whole lot of fiber-rich oatmeal into each bite and are made using heart-healthy canola oil, rather than butter. A bit of applesauce adds extra moistness and keeps them chewy long after they cool. Enjoy a few fresh out of the oven with a glass of skim milk and then freeze the rest in a resealable plastic bag for a quick on-hand treat you can feel good about.
Healthy Chocolate Chip Cookies
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups old-fashioned oats
½ cup chopped pecans
¼ cup canola oil
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
1/3 cup unsweetened applesauce
½ teaspoon vanilla extract
¾ cup semisweet chocolate chips
1. Preheat oven to 350˚ F.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, oats, and pecans with a whisk.
3. In a large bowl or standing mixer, beat oil and both sugars together for 30 seconds. Add egg and beat until smooth. Then mix in the applesauce and vanilla extract.
4. Turn mixer to lowest setting and slowly add the flour-oatmeal mixture. Blend just to combine and then add the chocolate chips.
5. Use two spoons to drop tablespoon-sized balls of dough onto baking sheets lined with parchment paper.
6. Bake for 10-12 minutes, or until cookies are lightly browned on top. Cool on a cookie rack.
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups old-fashioned oats
½ cup chopped pecans
¼ cup canola oil
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
1/3 cup unsweetened applesauce
½ teaspoon vanilla extract
¾ cup semisweet chocolate chips
1. Preheat oven to 350˚ F.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, oats, and pecans with a whisk.
3. In a large bowl or standing mixer, beat oil and both sugars together for 30 seconds. Add egg and beat until smooth. Then mix in the applesauce and vanilla extract.
4. Turn mixer to lowest setting and slowly add the flour-oatmeal mixture. Blend just to combine and then add the chocolate chips.
5. Use two spoons to drop tablespoon-sized balls of dough onto baking sheets lined with parchment paper.
6. Bake for 10-12 minutes, or until cookies are lightly browned on top. Cool on a cookie rack.
Makes 30-36 cookies
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