We want our loved ones to make healthy choices… but some are easier to convince than others. No matter how enthusiastically you present your 14 year old son with your roasted veggie & quinoa salad, he probably won’t be terribly excited about it. And as thrilled as many of us are with clean desserts like this and this and this, some husbands/wives/boyfriends/girlfriends/sisters/brothers/sons/daughters don’t want any part of a dessert that isn’t made with chocolate, heavy cream, or both.
This recipe is for those people. This perfect classic chocolate chip cookie recipe will satisfy the pickiest of husbands, the fussiest of children, & the most particular of mother-in-laws.
They’re half the sugar, half the fat, and half the calories of a “normal” chocolate chip cookie. They even have substantially more fibre & protein than a traditional cookie. And yet, almost magically- they taste perfect.
I kid you not– biting into one, you’d never know that they’re reduced anything. Perfect texture, perfect vanilla creaminess, perfect buttery moisture. They pass the soft-on-day-two test, and they’ll store in the freezer for up to six months.
- 1/2 cup melted low-fat margarine
- 1/2 cup 0% fat greek yogurt, plain or vanilla
- 1 cup brown sugar
- 1 cup Splenda
- 1/3 cup egg whites
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 cup salt
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 cups semi-sweet chocolate chips
- Preheat your oven to 350F/175C and lightly grease your cookie sheet.
- In a large bowl, fully mix together melted butter, yogurt, brown sugar, and Splenda.
- Add your egg whites & vanilla, mix well.
- Add your baking soda and salt, mix until incorporated.
- Add both flours, mix until dough has formed. It's ok if it's a little sticky!
- Finally, mix in your chocolate chips.
- Cover your dough and refrigerate for at least an hour-- don't skip this step! It really makes a difference in the structure of the cookie.
- 10 minutes before you're ready to bake, turn on your oven and heat to 350F/175C.
- Make large round balls of dough with either your hands or a small ice cream scoop and place on cookie sheet.
- Bake for 8-11 minutes, and let cool for 5 minutes before removing from cookie sheet.