Chocolate chip cookies have always been my favorite type of cookie…but since so many recipes call for so much butter, I always feel guilty eating them. Enter…this recipe! This recipe was given to me by my cousin and modified to include whole wheat. The oats add a great texture and along with the yogurt it adds an extra boost of protein. I replaced much of the fat with applesauce and with the whole wheat flour it makes these cookies filling (but not heavy) and guilt free. Also, for those with egg allergies, this recipe lets them have the traditional chocolate chip cookies 🙂
Just a warning, don’t make these expecting them to come out like a regular chocolate chip cookie you buy at the store. Because there is less fat, and especially because of the oats, they come out different. Texture wise, they may not be so similar to a “normal” chocolate chip cookie, but I swear all the flavors are all there and I like the slightly “cakey-er” texture. Enjoy 😀
Whole Wheat, Egg Free Chocolate Chip Cookies
3/4 cup rolled oats
1 cup whole-wheat pastry, or white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup apple sauce
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup plain nonfat yogurt (I used plain greek because that was all I had in)
1 1/2 teaspoon vanilla extract
1 cup chocolate chips
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt.
In a medium bowl, cream together the brown sugar, white sugar, margarine and applesauce until light and fluffy.
Stir in yogurt and vanilla.
Combine the flour mixture into the creamed mixture until incorporated, then mix in chocolate chips.
Drop by rounded teaspoonfuls at least 2 inches apart onto the prepared cookie sheets. Bake for 8 -10 minutes in the preheated oven for soft cookies, 10-15 minutes for chewy cookies and 15-20 minutes for crispy cookies.
Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.