I love chocolate chip cookies. I’ve been making them for as long as I can remember, and have so many batches under my belt, that I don’t even have the recipe written down. I’m pretty sure I could bake them with my eyes closed. So because I love them so much (baking and eating them), I wanted to try to make them a little “better” for me. I’ve been playing around with sugar substitutions like agave, xylitol, stevia, but had never thought to just add less. (thanks Andrea!) So that’s what I did, I added less sugar, cut it down by half in fact, added a banana and some oatmeal and voila! my favourite cookies are now a little bit better for me, and as far as I’m concerned even better tasting! And better for me still, the dough doesn’t taste as great so I end up eating less before they get to the oven 🙂
Here’s the altered secret recipe incase anyone feels like baking in the heat. You could probably cut more sugar and butter out and still have them turn out great.
first cream together 1/2 cup of butter at room temperature (I use vegan margarine)
(add a ripe banana here if you feel like it)
1/3 cup of brown sugar
1/3 cup of white sugar (I usually use coconut sugar, raw sugar or xylitol)
mix in 1 egg (I make a “flax egg” 1 tbsp of ground flax in 3 tbsp of water left for a minute binds it all together just like an egg would)
1 tsp(ish) baking soda
a pinch of salt
and a splash of vanilla.
After that’s all mixed together 2/3 cup of oatmeal and 1 1/3 cups of whole wheat flour (you might need a little extra flour if you added the banana)
and as many chocolate chips, walnuts, raisins or whatever your little heart desires!
Bake at 350 degrees for 7-9 minutes depending on your oven. (Mine are perfect at 7:41)
We made some just before the weather turned tropical and have since eaten the entire batch! As you can see I had some help with the baking (the eating was more or less all me), but just like her mama, she sure does like to sneak little handfuls of dough.