Delicious Healthy Chocolate Chip Cookies

Name: Delicious Healthy Chocolate Chip Cookies
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 48 cookies, 48 serving(s)
Ingredients: 1/2 cup dried dates, pureed; 6 tablespoons unsalted butter; 2 cups all-purpose flour; 2 cups white whole wheat flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 cups brown sugar; 2 eggs; 4 teaspoons vanilla flavoring; 1/2 cup mini chocolate chip, plus; 1/4 cup mini chocolate chip

Submitted by J-Lynn

"Less butter, less sugar... and yet great texture and flavor! I have even served these to guests who were used to full-fat desserts and they approved! I do recommend making exactly as listed, browning the butter is a MUST, and including the amounts of soda and salt, for the best flavor. MINI chocolate chips give you the feeling of more chocolate in each bite while using a smaller amount of chips. From frankiesfoods.blogspot.com. Posting here with a few adjustments and to see the nutrition facts. (I know, no one is going to eat just 1 cookie- but in order to be comparable to other 'healthy' cookies on this site, that's what I Iisted as a serving size.)"

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Ready In:: 1hr 30mins
Ingredients:: 11
Yields:: 48 cookies
Serves:: 48

ingredients

¹⁄₂ cup dried dates, pureed
6 tablespoons unsalted butter
2 cups all-purpose flour
2 cups white whole wheat flour
1 teaspoon baking soda
³⁄₄ teaspoon salt
2 cups brown sugar
2 eggs
4 teaspoons vanilla flavoring
¹⁄₂ cup mini chocolate chip, plus
¹⁄₄ cup mini chocolate chip

directions

Preheat oven to 325; line baking sheets with parchment paper.
Cook butter in a small saucepan over medium heat until nutty smelling and brown, about 4 minutes; let cool.
Puree whole dates in a food processor about 1 minute, until it makes a paste and add a bit of applesauce for more moisture; if using chopped dates, put them in boiling water on the stove until tender, then drain and puree in food processor- should have 1/2 cup date puree.
In a medium bowl, combine flour, baking soda, and salt; set aside.
In large mixing bowl, beat butter, date puree, and brown sugar until smooth; beat in eggs and vanilla, beating well for 1-2 minutes.
Add flour mixture to the sugar mixture; mix until mostly combined; add 1/2 cup chocolate chips and mix just until incorporated. The dough will be drier than normal cookie dough, but should still scoop well.
Use a 1-inch cookie scoop to place on baking sheets, 1-2 inches apart. Flatten slightly with your hand. Top each with a few of the remaining chocolate chips.
Bake at 325 for 13-14 minutes; remove when edges are just barely browning. Don't over bake!

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RECIPE SUBMITTED BY

J-Lynn

It wasn't until I got married (2004) that I discovered I love to cook! Almost all of my recipes come from Zaar now, although I will never part with my Mennonite Community Cookbook. (It remains the most informative cookbook I own, and is the style of food I grew up on.) I believe in eliminating unnatural additives in our diet by avoiding prepared foods whenever possible. I have made my own cream of chicken soup, barbecue sauce, mayonnaise, and more! If I had more time, maybe lived in colonial days, I would do more of that... :) But I also work full time in a church-based preschool teaching 3 year-olds. During the school year, lesson planning keeps me very busy. My mother-in-law recently moved in with us, so we're trying to work out the sharing of kitchen duties. I've got to get her to be computer-savvy, so she can cook off of Zaar, too!

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