With a gram of fiber and less than half the fat of most homemade varieties, these revamped treats won’t take a bite out of your calorie budget. By using mini chips in lieu of regular ones you cut the amount of chocolate in half— without sacrificing one bit of gooey goodness. How does this healthy recipe makeover stack up to traditional chocolate chip cookies?
—Recipe by Sandy Gluck
Per two cookies:
Before: 237 calories, 12 grams of fat
After: 108 calories, 5 grams of fat
Makes 60 cookies
Prep time: 20 minutes (plus 1 hour chilling)
Cook time: 22 minutes
3⁄4 cup rolled oats 1
1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄4 cup extra-light olive oil
3 tablespoons unsalted butter, at room temperature1⁄2 cup sugar
1⁄2 cup dark brown sugar
1 large egg
1 large egg white
1 1⁄2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
1. Preheat oven to 350°F. Spread oats on a baking sheet; toast for 10 minutes. Remove and turn off oven.
2. Meanwhile, in a medium bowl, mix flour, baking soda, and salt; set aside. In a large bowl, beat together oil, butter, and sugars with an electric mixer. Add egg, egg white, and vanilla, beating until well combined. Fold in oats, flour mixture, and chocolate chips. Cover and refrigerate dough for 1 hour.
3. Preheat oven to 350°F. Place rounded teaspoonfuls of dough 2 inches apart onto two parchment-lined baking sheets. Bake, rotating sheets halfway through, for 10 to 12 minutes or until cookies are set and golden brown. Cool 5 minutes on sheets; transfer to a wire rack and cool completely.
Nutrition score per two chocolate chip cookies:
108 calories, 5g fat (2g saturated), 15g carbs, 2g protein, 1g fiber, 1mg iron, 7mg calcium, 66mg sodium
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.