…but they still taste like them!
This is a nice twist on the traditional chocolate chip cookie recipes — it uses whole wheat flour and ground oats (for a soft, smooth texture) instead of white flour, dark chocolate instead of milk chocolate, and olive oil for healthy fats, but leaves in some butter to give them a super decadent taste. These would be perfect for when you want to impress your friends but still have a healthier cookie!
(makes about 24 small-ish cookies)
- 3/4 cup rolled oats
- 1 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup olive oil
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 C dark chocolate chips
- 1/2 C dried cranberries (optional)
- 1/2 C chopped walnuts (optional)
1) Preheat oven to 350Â°F. Coat two baking sheets with cooking spray.
2) If desired, grind oats in a blender or food processor. (You can also just leave them whole — grinding creates a softer, smoother textured cookie.) Add the flour, baking soda, and salt to the oats.
3) In a separate bowl, beat butter with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg, and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. (You can also just do all this by hand.)
4) Once it’s mixed, stir in the dark chocolate chips and optional cranberries and walnuts.
5) Drop the dough by heaping tablespoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies until firm around the edges and golden on top — about 15 minutes.
6) Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.