Annie's Low-sugar Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 101.3
- Total Fat: 4.8 g
- Cholesterol: 13.5 mg
- Sodium: 70.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.2 g
- Protein: 1.7 g
View full nutritional breakdown of Annie's Low-sugar Chocolate Chip Cookies calories by ingredient
Introduction
These cookies are for Moms who want to give their kids cookies without feeling so guilty about it! They are higher in whole grains and healthy fats, lower in sugar than most other recipes call for, and still delicious! These cookies are for Moms who want to give their kids cookies without feeling so guilty about it! They are higher in whole grains and healthy fats, lower in sugar than most other recipes call for, and still delicious!Number of Servings: 50
Ingredients
-
2 c. whole wheat flour
1 c. white flour
3 tbsp. ground flax seed (meal)
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter
1 c. brown sugar
1/4 c. white sugar
2 large or medium eggs
1/2 tsp. vanilla extract
1/2 c. water
2 c. semisweet or dark chocolate chips (I prefer dark!)
1/3 c. chopped walnuts (or other nuts, if preferred)
Directions
Step 1:
Combine all dry ingredients (except for the sugar, nuts & chips) in a large bowl.
Step 2:
Beat the softened butter,sugar and vanilla extract in the bowl of an electric mixer. Add the eggs one by one.
Step 3:
Add the dry mixture to the mixer gradually, alternating with the water, until it is all mixed thoroughly.
Step 4:
Add chocolate chips and nuts. Mix in well.
Step 5:
Place in small scoops on a lightly greased cookie sheet. Bake for 10-13 minutes at 350. Let sit on cookie sheet for another 2 minutes, then remove to cooling rack.
NOTE: These cookies "poof" rather than "spread", so you can place them fairly close together on the cookie sheet. If your scoops are the size of a soup spoon or smaller, you should be able to fit 24 on a large baker's half sheet cookie pan.
Makes 48 cookies, after allowing a little bit of "snitching" from the bowl!
Number of Servings: 50
Recipe submitted by SparkPeople user SENORAHACHE.
Combine all dry ingredients (except for the sugar, nuts & chips) in a large bowl.
Step 2:
Beat the softened butter,sugar and vanilla extract in the bowl of an electric mixer. Add the eggs one by one.
Step 3:
Add the dry mixture to the mixer gradually, alternating with the water, until it is all mixed thoroughly.
Step 4:
Add chocolate chips and nuts. Mix in well.
Step 5:
Place in small scoops on a lightly greased cookie sheet. Bake for 10-13 minutes at 350. Let sit on cookie sheet for another 2 minutes, then remove to cooling rack.
NOTE: These cookies "poof" rather than "spread", so you can place them fairly close together on the cookie sheet. If your scoops are the size of a soup spoon or smaller, you should be able to fit 24 on a large baker's half sheet cookie pan.
Makes 48 cookies, after allowing a little bit of "snitching" from the bowl!
Number of Servings: 50
Recipe submitted by SparkPeople user SENORAHACHE.
