Chocolate chip cookies are my weakness.
It’s not one of those indulgences where if I get my fill once in a while, I’m satisfied – it’s one of those “if-there’s-a-chocolate-chip-cookie-around-I-will-eat-it” weakness.
Especially warm, gooey, freshly made chocolate chip cookies with caramel ice cream on top. I’m sitting on my couch salivating just thinking about it.
Chocolate chip cookies are always better at night, as a satisfying end to a long day. I used to eat 2 mini cookies every night for dessert when I was in high school, without fail. Perhaps it’s less of a weakness and more of an addiction
And during the holidays, cookies and chocolate abound; although I’m surprised that this holiday I haven’t received any chocolate chip cookies among the many varieties that have ended up at my doorstep. Which is why, as I was thinking about (and craving) some cookies tonight, I decided to post this recipe for secretly healthy chocolate chip cookies.
Why are these somewhat healthy, even though they are cookies? Because they have an added punch of protein and fiber, with the addition of lentil flour into the cookies! Keep in mind, they still have plenty of butter and sugar, so it’s not like they’re super healthy or lacking in that ooey-gooey chocolate chip cookie essence, but they do have a bit more nutrition to make it slightly less of a guilty pleasure.
This recipe comes courtesy of the USA Dry Pea and Lentil Council, who contacted me with the idea of adding lentil flour into cookie dough to amp up the protein & fiber in traditional cookie recipes. I thought it was brilliant – since you won’t be able to taste the lentil flour, but you do get the nutritional benefits by sneaking it into this recipe!
The Ingredients
Makes about 5 dozen cookies.
- 1 1/2 cups whole wheat or all-purpose flour
- 3/4 cup lentil flour (mixes best at room temperature, not cold)
- 1 tsp salt
- 1 tsp baking soda
- 1 cup butter, softened (note – the 1 cup of butter is a lot, but among the serving size – 60 cookies, it amounts to only about 15 calories of butter per cookie)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp agave nectar
- 1 3/4 cups chocolate chips (you can change this up and add peanut butter or butterscotch chips if you like!)
- 1/2 cup chopped nuts
- Preheat oven to 350 degrees.
- Combine flours, salt and baking soda in a small bowl.
- Beat butter, sugars and vanilla extract in a large mixing bowl until creamy.
- Add eggs and syrup, beating well.
- Gradually beat in flour mixture.
- Stir in chocolate chips and nuts.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake 9 – 11 minutes or until brown.
Hope you enjoy these cookies as much as I did – and now I’m off to the kitchen to warm up a cookie and pour myself a big glass of milk!
. . .
If you liked this post please:
- Subscribe to The Picky Eater- Follow The Picky Eater on Twitter- Follow The Picky Eater on Facebook-
