Healthier Chocolate Chip Cookies

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When my children were young, I wanted to be the “nice” mommy and always have yummy treats for them and their friends. Of course, cookies were amoung the most requested treats. Regular cookies offer little to no nutritional value for relatively high calorie count, so I started substituting healthier ingredients and reducing sugars. Some of my creations didn’t make it to a second round – suprise, suprise!

This particular recipe was a HIT! By the time the first pans came out of the oven, I would have a houseful of hungry kids anxiously waiting to be my tasters. I usually made a double

When my children were young, I wanted to be the “nice” mommy and always have yummy treats for them and their friends. Of course, cookies were amoung the most requested treats. Regular cookies offer little to no nutritional value for relatively high calorie count, so I started substituting healthier ingredients and reducing sugars. Some of my creations didn’t make it to a second round – suprise, suprise!

This particular recipe was a HIT! By the time the first pans came out of the oven, I would have a houseful of hungry kids anxiously waiting to be my tasters. I usually made a double batch just to have a few left over for the next day. The cookie dough freezes beautifully for fresh baked goodies in the future if you don’t have time to cook off the entire batch at once.

Ingredients

  • 1 1/4 cups all-purpose flour

  • 1 cup oatmeal flour (I make my own putting oatmeal through a coffee mill or food processor till I have flour)

  • 4 cups rolled oats

  • 3/4 cup flax seed meal

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup chunky peanut butter

  • 1/4 cup granulated sugar

  • 3/4 cup packed brown sugar

  • 1 teaspoon vanilla extract

  • 1 cup applesauce

  • 2 large eggs

  • 1 cup (half of a 12-oz. pkg.) Mini Semi-sweet chocolate chips

Preheat the oven to 375° F.

Beat the peanut butter, sugars, vanilla extract, salt, baking soda and applesauce together till creamy (there will still be small lumps which are the peanut chunks in the chunky peanut butter).

Add the eggs one at a time, mixing well after each egg.

Mix the oatmeal flour, all-purpose flour, and flax seed meal and then gradually stir into the peanut butter mixture.

Stir in the rolled oats.

Stir in the chocolate chips.

Drop by rounded teaspoon onto a slightly greased or non-stick spayed cookie sheet.

Bake for 9 – 12 minutes.

Cool 2 minutes before removing to a wire rack to finish cooling.

Warning to all eager tasters: The chocolate chips are HOT and can burn your mouth when the cookies are fresh out of the oven! Wait till they have cooled, then enjoy.

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