Bev’s Chocolate Chip Cookies

EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.

Ingredients:

• 1 cup almond meal
• 1 cup gluten-free baking mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/4 cup coconut oil
• 2/3 cup coconut crystals
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2. Stir almond meal, flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, coconut sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

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Nutritional Info:

• Serving size: 1 cookie
• Per serving: 99 calories; 5 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 3 mcg folate; 10 mg cholesterol; 8 g sugars; 0 g added sugars; 57 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 64 mg sodium; 41 mg potassium
• Carbohydrate Servings: 1
• Exchanges: 1/2 starch, 1/2 other carbohydrate, 1 fat

Recipe Source: EatingWell