Looking for a low sugar, healthy cookie that doesn't taste healthy?
This is a yummy chocolate chip cookie recipe that I have found which I actually reduce the sugar down to 1/4 cup in total and the kids haven't really noticed. You can of course taste that there is less sugar but the choc chips make up for that loss in sweetness.
In one version I also added a teaspoon on ginger and nutmeg, which I liked but I think it could have done with more ginger - but the kids preferred the non ginger versions.
I am now going to go looking for a wholemeal low sugar Victoria sandwich cake and see if I can be successful!!
Whole Wheat Chocolate Chip Oatmeal Cookies
1 1/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 cup butter, softened to room temperature
1 1/2 tsp vanilla essence or you can use vanilla sugar
1 tablespoon milk
1 cup rolled oats
1 cup semisweet chocolate chips or chopped up bar of dark chocolate
- Preheat the oven to 350 degrees (170/180 celsius)
- Using a mixer, cream the sugars with the softened butter for about two minutes.
- Add in the egg, vanilla, and milk. Mix until smooth.
- Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Slowly add the dry ingredients into the wet ingredients, with the mixer on low. Mix just until flour disappears. Don’t over mix.
- Stir in the oats and chocolate chips by hand.
- Form rounded cookie dough balls, using about 1 tablespoon of dough. Place dough balls on a cookie sheet lined with parchment paper. I flatten the balls slightly too.
- Bake cookies for 11-12minutes or until lightly golden around the edges. Let cookies sit on the cookie sheet for a couple of minutes to set up. Then move to a cooking rack. Makes around 2 dozen cookies.
They keep for a few days in a tight tin. But they may not last that long, I usually end up making two or three batches each week, as cookie obsessed son prefers these ones to the full sugar versions from the supermarket!