Whole wheat flour is not a whole grain flour, by adding wheat germ that whole wheat flour becomes a whole grain flour.
This is one of my favourite recipes for chocolate chip cookies, I love the crunch and the fact that one cookie has 2 grams of fibre.
½ cup (125 mL) canola oil
½ cup (125 mL) dark brown sugar, packed
¼ cup (60 mL) granulated sugar
1 omega-3 eggs
1 tsp (5 mL) pure vanilla extract
1 ¼ cup (310 mL) whole wheat flour
1 tbsp (15 mL) natural wheat germ
½ tsp. (2 mL) baking soda
½ tsp (2 mL) ground cinnamon
½ cup (125 mL) Kellogg’s Bran Bud™
½ cup (125 mL) chocolate chips, at least 60% cocoa mass OR chocolate chunks
- Make sure that the rack in your oven is in the middle.
- Preheat oven to 350°F (180°C). Line a rimless cookie sheet with parchment paper.
- In a large bowl beat together with a wooden spoon or a mixer the oil, brown sugar and granulated sugar. It is going to look like wet sand.
- Beat in eggs and vanilla till fluffy. It will look more like caramel sauce now. The magic of emulsification via the egg.
- Stir in whole wheat flour, wheat germ, baking soda and cinnamon mixing thoroughly. Add chocolate chips or chunks and Bran Buds™ to batter and stir in thoroughly. The dough is very stiff, feel free to knead or mix it with your hands.
- Drop about one heaping tablespoonful of dough onto prepared baking sheet and lightly press down. For all you Types A personalities that would be about ½ inch (1 cm) thick.
- Bake on middle rack of oven for 10-12 minutes. Remove from oven while centers are still slightly soft. Cool on baking sheet until set, about 1-2 minutes, before transferring cookies to a rack to cool.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
Makes 20 – 3 inch (8 cm) wide cookies One serving = One big cookie
One cookie contains: 141 Calories, 8 g Total Fat, 1.6 g Sat Fat, 0 g Trans Fat, 50 mg Sodium, 17.1 g Carbs, 2 g Fiber, 10.1 g Sugar, 2 g Protein
Recipe is from Healthy Starts Here (Whitecap 2011)