Lisa’s been spending her free time baking lately, and today she made a huge batch of chocolate-chip cookies that also have chopped walnuts and peanut butter. We really enjoyed the light, chewy texture of these “healthy” cookies.
Yum, these are good! They’re light and chewy like the soft-baked kind — I like the buckwheat.
A lot of the reviews mentioned they were kind of cakey. And I changed the recipe a bit based on the flour we had on hand, the original didn’t have buckwheat.
Where’d you see the recipe?
Cooking Light… they call them “Good-For-You” cookies… they’re healthy! Plus I added walnuts and peanut butter to it.
So, you made them… less healthy?
Yeah, but more delicious. And it’s not like I added 13 sticks of butter or anything.
Is it bad that I just ate 5 of them?
Someone has to eat them… hey, where’d the cat go?
(Almost…) Good-For-You Chocolate-Chip Cookies
2 cups unbleached flour
1/2 cup buckwheat flour
1 tsp baking soda
1/2 teaspoon salt
3/4 cup reduced-calorie stick margarine, softened
2/3 cup sugar
2/3 cup firmly packed brown sugar
1/4 cup applesauce
1 tsp vanilla extract
1 large egg
1 large egg white
3 tbsp smooth peanut butter
2/3 cup reduced-fat semisweet chocolate chips
1/4 cup chopped walnuts
Preheat oven to 350°.
Combine first 4 ingredients in a bowl; stir well. Set aside. Combine margarine and sugars in a large bowl; beat at medium speed of a mixer until light and fluffy. Add applesauce, vanilla, egg, egg white, and peanut butter; beat well. Add dry ingredients; beat at low speed until well-blended. Stir in chips and walnuts.
Drop dough by level teaspoons, 1 inch apart, onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from pans; let cool on wire racks.
Makes 5 DozenPrint This Recipe