MAKES 4 DOZEN COOKIES
PREP: 15 MINUTES / COOK: 10 MINUTES / TOTAL: 25 MINUTES
Chocolate chip cookies are a familiar part of our life and culture—whether as a snack after school dipped in milk, upon check-in at your hotel while on vacation, or at Grandma’s house when you go to visit. It’s hard to imagine life without this tasty dessert. Here is a healthier twist on chocolate chip cookies—packed with creamy peanut butter and heart-healthy oil.
½ cup creamy natural peanut butter
⅓ cup canola oil
¼ cup granulated sugar
¼ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1¼ cups old-fashioned rolled oats
1 cup whole-wheat pastry flour
2 tablespoons ground flaxseed
1 teaspoon baking soda
⅔ cup dark chocolate chips (60 percent cacao or higher)
1 Preheat the oven to 350°F.
2 In a large mixing bowl, use a hand mixer to beat the peanut butter, canola oil, granulated and brown sugars, and vanilla until creamy and smooth.
3 Beat in the eggs one at a time.
4 In a small bowl, mix together the oats, flour, flaxseed, and baking soda.
5 Gradually beat the dry ingredients into the peanut butter mixture.
6 Stir in the chocolate chips.
7 Drop teaspoons of dough onto an ungreased baking sheet about 2 inches apart.
8 Bake for about 9 minutes, or until the edges begin to brown.
9 Let the cookies cool on the baking sheet for about 1 minute, and then with a spatula transfer them to a cooling rack to cool completely before serving.
Did you know? Flaxseed is an excellent source of fiber, omega-3 fatty acid, and alpha-linolenic acid (ALA). Flaxseed has been shown to help lower blood pressure, among many other health benefits. Mix a tablespoon into your protein shake, spaghetti sauce, meatloaf, or any baked goods to sneak it in!
Per Serving (2 cookies): Calories: 164 Total fat: 10g Sodium: 75mg Total carbs: 17g Sugar: 8g Fiber: 2g Protein: 3g