Whole Grain Chippers Food

WHOLE-GRAIN CHOCOLATE CHIP COOKIES

Whole-Grain Chocolate Chip Cookies image

These chewy-crispy whole-grain cookies are only 110 calories each and use a little applesauce to replace some of the fat. Challenge your friends and family to see if they can tell!

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Yield about 30 cookies

Number Of Ingredients 11

Ingredients

1 1/2 cups whole-wheat white flour
1/2 cup old-fashioned rolled oats
1 teaspoon baking soda
Fine salt
1 large egg
1/4 cup smooth unsweetened applesauce
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar* (See Cook's Note)
1/2 cup packed light brown sugar* (See Cook's Note)
3/4 cup semisweet chocolate chips

Steps:

Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl.
Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter.
Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days.

Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 1 grams, Sugar 9 grams

BEST WHOLE WHEAT CHOCOLATE CHIPPERS

Best Whole Wheat Chocolate Chippers image

In search of an all whole wheat cookie recipe, I created this one. My family gives it rave reviews!

Provided by 1335ANNI

Categories Desserts Cookies International Cookie Recipes American Cookie Recipes

Time 32m

Yield 60

Number Of Ingredients 10

Ingredients

2 cups brown sugar
1 cup white sugar
2 cups butter, softened
4 eggs
2 tablespoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
4 ¾ cups whole wheat flour
1 cup ground pecans
4 cups semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 22.4 g, Cholesterol 28.7 mg, Fat 11.4 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 91.7 mg, Sugar 14.3 g

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