Whole Grain Dark Chocolate Chip Cookies
Found this great recipe to make these chocolate chip cookies higher in fiber and antioxidants and lower in cholesterol.
Love these substitutions...
3/4 cup butter, softened (To lower the cholesterol in this recipe, replace the butter with a vegan, dairy-free spread, such as Earth Balance, which uses a blend of healthy oils rather than dairy as its base, so there is no cholesterol in the product)
2 large eggs (The yolks contain the most cholesterol, but it still needs their emulsifying role, so use one whole large egg and 2 egg whites)
2 1/4 cups, plus 2 tbsp. all-purpose flour (To increase the fiber and heart-healthy whole grains in this recipe, use 2 1/4 + 2 tbsp. white whole wheat flour, such as King Arthur’s)
1 1/2 (12-oz.) packages semisweet chocolate morsels (To up the antioxidant power of the chocolate chips in these cookies, swap out the semisweet for dark chocolate, such as Ghirardelli, which contain slightly more)
These cookies turned out fabulous. The dark chocolate chips gave them a wonderful decadence, and the whole-wheat flour provided a nice hearty taste while somehow still remaining light and fluffy in texture. Best of all? I didn’t notice the butter and egg replacements in the overall product one bit! These are a definite must-have for your next special occasion (or…regular old Tuesday)!