Another yummy recipe from The Runner’s World Cookbook! Who doesn’t LOVE a warm chocolate chip cookie?! If you don’t love them, you don’t know what you’re missing!! Just because you choose to enjoy a healthier lifestyle, doesn’t mean you don’t deserve a treat from time-to-time. This “healthier variation” on a classic cookie is super tasty!! Give them a try next time you put on your baker’s hat!
Perks: Vegetarian, Low-Calorie
Quantity: 30 cookies {inaccurate IMO; my batch made 4 dozen}
Total Time: 50 minutes {Pretty accurate, except add additional time for cooking}
{Ingredients}
6 tablespoons butter, at room temperature
½ cup packed brown sugar
½ cup granulated sugar
3 tablespoons dark honey, such as buckwheat
2 eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
pinch of salt
¼ cup unsweetened cocoa powder
2 cups quick-cooking oats
¾ cup dark chocolate chips, or 4oz. chopped dark chocolate {I used carob chips}
½ cup chopped walnuts or pecans
{I added ½ cup raisins}
{To Make the Cookies}
Preheat the oven to 375°F. Coat a baking sheet with cooking spray or line it with parchment paper.
In the bowl of an electric mixer or in a mixing bowl, combine the butter, brown sugar, granulated sugar, & honey. Beat on high speed until smooth & creamy. Add the eggs & vanilla extract & beat on low speed to blend well.
In another bowl, combine the all-purpose flour, whole wheat flour, baking soda, salt, & cocoa powder. Stir until well combined. Add to the wet mixture. Stir in the oats, chocolate, & nuts {add raisins here if you choose this addition}.
Spoon the batter in 1-tablespoon mounds onto the baking sheet. Bake for 10 to 12 minutes, or until set to the touch.
{Nutrition per Cookie}
124 calories, 23g carbs, 2g fiber, 3g protein, 7g total fat, 3g saturated fat, 74mg sodium
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