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January 21, 2019

Chocolate Chip Cookies

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Bake a batch of chocolate chip cookies using whole wheat flour, wheat germ, oat bran and rolled oats.

½ cup (125 mL) unsalted non hydrogenated margarine (see baking note below)

½ cup (125 mL) dark brown sugar, packed

¼ cup (60 mL) granulated white sugar

1 omega-3 egg

1 tsp (5 mL) pure vanilla extract

¾ cup (175 mL) whole wheat flour

½ cup (125 mL) large flake oats

¼ cup (60 mL) oat bran

1 tbsp (15 mL) wheat germ, natural

½ tsp (2 mL) baking soda

¼ cup (60 mL) chocolate chips at least 60% cocoa mass or 70% cocoa mass chocolate chunks

 

  1. Make sure that the rack in your oven is in the middle. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
  2. In a medium bowl, cream the non-hydrogenated margarine. I use an electric beater. Beat in the brown and white sugars until well blended.
  3. Add the egg and vanilla; beat until it turns a light beige colour and is light and fluffy.
  4. Beat in the whole wheat flour, large flake oats, oat bran, wheat germ, and baking soda. Stir in the chocolate chips or chunks until well distributed.
  5. Drop by rounded teaspoonful onto the cookie sheet. Use a heaping teaspoon or a mini scoop. In the picture I made the cookies twice that size,  and got 20 large cookies.
  6. Bake for 8-10 minutes for the mini version and bake for 10-11 minutes for the bigger version. Let cool for at least 4 minutes before removing them from the pan. Finish cooling on a wire cooling rack. Store in an airtight container for up to 1 week or freeze for up to 2 months.

Makes – 42 cookies using a level 2 tsp (10 mL) mini scoop or free style with a teaspoon

One serving = 2 cookies OR 1 of the larger version cookies, like in the picture.

One serving contains: 111 Calories, 6 g Total Fat, 1.2 g Sat Fat, 0 g Trans Fat, 33 mg Sodium, 13.8 g Carbs, 1 g Fiber, 8.1 g Sugar, 2 g Protein

 

Baking Note:

I used Becel’s unsalted stick margarine in these cookies. I am not working for them, I just think they came up with a neat idea for easy baking with non-hydrogenated margarine.

 

Professional home economist tip:

I use a hand held mixer when I make cookies. If you are using human locomotion, really stir and mix well.

 

This recipe first appeared in Healthy Starts Here! (Whitecap 2011)

 

 

 

 

 

4 Comments on “Chocolate Chip Cookies

Linda Tyler
January 21, 2019 at 8:15 pm

These look like a great recipe. Can butter be used in place of margarine or does that change the recipe alot? I only use butter both salted and unsalted.
Also more chocolate chips…lol
Thanks for sharing your amazing recipes with all. I look forward to your new book in a short while.
#Love #Hugs #FibreQueen 🙂💖💖

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Mairlyn
January 28, 2019 at 2:00 pm

you can, but the recipe will change slightly in the chewy versus crispy.
Its your call, but I always watch my saturated fats.
Peace, love and fibre,
Mairlyn

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Sandra
January 21, 2019 at 11:44 pm

I prefer to use butter….

Reply
Mairlyn
January 28, 2019 at 1:59 pm

My father had heart disease, my go to cooking is always with a concern for saturated fats. Its personal health choice.
Peace, love and fibre,
Mairlyn

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