Makes 20 – 24 cookies
These chocolate chip cookies are made with whole wheat flour and get their crunch from Bran Buds.
This is one of my favourite recipes for chocolate chip cookies, they are delicious and contain fibre, two of my winning combinations.
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 – see tip below
- Make sure that the rack in your oven is in the middle.
- Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- In a large bowl beat together canola oil, brown sugar and granulated sugar. It is going to look like wet sand.
- Beat in eggs and vanilla till fluffy.
- Stir in whole wheat flour, wheat germ, baking soda and cinnamon mixing thoroughly. Add chocolate chips 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.
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
Professional Home Economist Tip:
If you’re sending these to school, read the label on the chocolate chips to make sure they do not contain nuts.
Recipe is from Healthy Starts Here (Whitecap 2011)