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.

You’ll need:

• 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

To Make:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a small bowl.
3. Beat butter, granulated sugar and brown sugar in a large bowl on medium-high speed until fluffy, roughly four minutes.
4. Beat in eggs, one at a time, beating well after each addition. Beat in extracts.
5. Stir in flour mixture until just combined. Fold in chocolate chunks.
6. 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