Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies used to be sold in the Center Cafe at the Dan Abraham Healthy Living Center (DAHLC). The dietitians & chefs at the DAHLC did many cooking demonstrations and also created their own recipes. These cookies were very popular & always a favorite of mine. I have always wanted to recreate them at home, so I finally did!

Ingredients:
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 c. sugar
1/4 cup Egg Beaters
1/2 tsp vanilla
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cup old-fashioned rolled oats
2/3 cup dark chocolate chips
1.5 oz. dark chocolate bar (60% cocoa), grated

Directions:

1. Preheat oven to 375. 
2.  Place oats in a food processor (or small blender) & process until it turns into a powder.
3. In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda.
4. In a large bowl, cream together butter and sugars for 3 minutes on medium speed. Beat in egg and vanilla. Gradually beat in dry ingredients.
5. Sir in chocolate chips.
6. Roll or scoop dough into 2-inch sized balls & place 2 inches apart on ungreased cookie sheet.
7. Bake for 12 minutes
8. Cool 2 minutes on baking sheet before transferring to a cooling rack.

Tupps Tidbits: We omitted the white sugar &  the dark chocolate bar. We lowered the oven temp to 350 (the bottom of the cookies were browning faster than the top). We also pressed the dough ball down a bit on the baking sheet to flatten the cookie before baking.  We ended up with 26 cookies.

Recreation was success!  Sweets are such a challenge when focusing on nutrition and healthy foods can taste great!  This recipe is a KEEPER at our house (well at least for me, Tupps will take a real chocolate cookie instead).  They came out to be about 120 calories per cookie for us. Fit & Flavorful!  

The recipe stated the scooped dough freezes well and bakes up as delicious as fresh but you would need to add 1-2 minutes to bake time for frozen dough.