Skinny Chocolate Chip CookiesBrooke McLay
It’s the New Year. Which means it’s officially time to kick that nagging, little chocolate habit, right? Wrong! With this easy recipe, you can whip up a batch of chocolate chip cookies that are lower in fat, lower in calories, and higher in nutrition than most other cookies. Sound like a recipe for dry, untasty, unfulfilling little clumps of dough? Wrong again! These cookies bake up crisp on the outside, soft and chewy on the inside, and are chock-full of chocolatey hunks. Better yet, they aren’t teensy, dainty little cookies. These are palm–sized cookies, weighing in at just about 65 calories a piece. You might have resolved to drop a few pounds, eat healthier, and stay away from dessert, but that doesn’t mean you have to eat like a rabbit. In fact, with this recipe, you’ll feel like you’re eating pure indulgence, even as you stick with your New Years resolutions.
These cookies call for Coach’s Oats, which are a special brand of toasted, steel cut oats. They lend a chewy texture to the cookies, and I definitely recommend you hunt them down for the recipe (you can usually find them at Costco). If you’re unable to find them, you can substitute them in this recipe with old-fashioned oats.
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 1 egg
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 cup Coach’s Oats
- 3/4 cup white whole wheat flour
- 1/2 cup chopped walnuts
- 1/2 cup dark or semisweet chocolate chunks
In an electric mixer, beat together the olive oil, brown sugar, and egg until fluffy. Add the remaining ingredients and beat until well mixed. Use a medium (approximately 2 tablespoons in size) cookie scoop to place cookies on a cookie sheet. Bake in an oven preheated to 375 degrees for 8-10 minutes, or until golden brown around the edges.
Makes 24 cookies.