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Healthier chocolate chip cookies

Healthier Chocolate Chip Cookies

The Toll House classic gets a healthier chocolate chip cookie makeover here by calling for whole grain and nut flour in place of white flour. It cuts the amount of total fat and replaces some of the butter with olive oil. It also uses antioxidant-rich dark chocolate in place of semi-sweet chocolate. The result is a delicious, chewy chocolate chip cookie that doesn't taste like it was shortchanged in the decadence department. Feel free to add 1/2 cup chopped nuts if you like.

Course Dessert, Snack
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 31 minutes
Servings 2 dozen cookies
Calories 115 kcal
Author Katie Morford

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons salted butter, softened to room temperature
  • 3/4 cup firmly packed brown sugar
  • 1 egg (use pasteurized eggs such as Safest Choice if you want to eat the dough)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup almond flour, spooned an leveled in the measuring cup (substitute coconut flour if you're allergic to almonds)
  • 1 cup whole-wheat pastry flour, spooned and leveled in the measuring cup (alternatively use white whole-wheat flour)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup dark chocolate chips or chopped dark chocolate
  • Flaky salt, such as Malton (optional)

Instructions

  1. Preheat oven to 350 degrees. Lightly grease or line 2 baking sheets with parchment paper.

  2. Cream the butter, olive oil, and brown sugar with an electric mixture until creamy and blended, 1 minute. Add the egg and vanilla and continue to beat until smooth, another minute. 

  3. Add the almond flour, whole-wheat pastry flour, baking soda, and salt to the bowl.

  4. Beat the ingredients together until creamy, 1 minute. Add the chocolate chips and beat to combine. 

  5. Arrange tablespoon-size balls of dough on 1 baking sheet and refrigerate at least 30 minutes. Distribute half the dough balls on the 2nd baking sheet. Be sure to leave space between the dough balls. Add a tiny crumble of flaky salt on top of each cookie, if desired.

  6. Bake until the cookies flatten and are just begining to show a hint of brown, 12-13 minutes.

  7. Remove from the oven. Let cool long enough that the cookies are firm and chewy, about 20 minutes. Store in an air-tight container.