January is over, cookies are back, which is very important for February survival. February is the month that really defines Midwesterners as the tough/resilient crew that we are….
I’m easing out of the January cookie detox with this pseudo-healthy take on a classic chocolate chip cookie. I reduced the sugar and butter in the original recipe significantly. We have white whole wheat flour (feel free to sub whole wheat, all-purpose, a mix, etc), ground flaxseed, whole oats, and ground oats (I just zapped them in my little individual smoothie blender). These are sweet and moist and decadent, they completely feel like a normal chocolate chip cookie. Which is good… because it’s February.
- 1.5 cups white whole wheat flour
- 2/3 cup old fashioned oats
- 0.5 cup old fashioned oats, ground in a food processor
- 2/3 cups granulated sugar
- 1/3 cup brown sugar
- 1 stick unsalted butter, at room temperature
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1.25 cups dark chocolate chunks
- 0.25 cup ground flaxseed
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon almond extract
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a small bowl.
- Beat butter, granulated sugar and brown sugar in a large bowl on medium-high speed until fluffy, roughly four minutes.
- Beat in eggs, one at a time, beating well after each addition. Beat in extracts.
- Stir in flour mixture until just combined. Fold in chocolate chunks.
- Drop dough onto prepared baking sheets (mine were about 1.5 tablespoons each) about two inches apart. Bake for 11 minutes.
Inspired by my FoodNetwork