Time: 1 hour 37 minutes
Complexity: easily
Servings: 12
Quantity: 24 pcs.

American chocolate chip cookies are perhaps one of the most delicious homemade cookies. Lots of butter, sugar, and a generous handful of chocolate chips make them deliciously crisp on the outside, chewy on the inside, bursting with flavor, and… mega-calorie. This recipe offers a few tricks that will help the cookies remain just as delicious while reducing their calorie count. First, some of the sugar is replaced with agave nectar. It's sweeter than sugar, so you'll need less of it. Second, the amount of butter is significantly reduced, but this won't affect the texture of the cookies. Third, instead of all-purpose flour, a healthier combination of whole-wheat flour and rolled oats is used. When measuring the flour, don't scoop it directly from the bag with a measuring cup; instead, spoon it into the cup with a spoon to avoid compacting it, which will result in dry baked goods.

Ingredients:

• 0.5 cups oatmeal
• 1 cup whole wheat pastry flour, spooned into a measuring cup
• 1/4 teaspoon of baking soda
• 1/8 tsp salt
• 55 g softened butter
• 2/3 cup brown sugar
• 3 tbsp. l. agave nectar
• 1 large egg at room temperature
• 2 tsp vanilla extract
• 120g dark chocolate, chopped, or 0.5 cup dark chocolate granules

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rolled oats, whole grain flour, butter, brown sugar, Agave nectar, eggs, vanilla extract, dark chocolate

We recommend

Preparation:

Step 1
• Preheat oven to 175°C. In a food processor, combine oats, flour, baking soda, and salt and pulse until finely ground.
Step 2
• In the bowl of a stand mixer, beat the butter, sugar, and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce the mixer speed to low and gradually add the flour mixture. Stir in the chocolate.
Step 3
• Drop 1 tablespoon of the dough onto baking sheets lined with silicone mats, spacing them 2 inches (5 cm) apart (12 cookies per baking sheet). Refrigerate the baking sheets and chill until firm, about 30 minutes. Bake until golden brown around the edges, about 12-14 minutes, rotating the baking sheets halfway through. Remove the baking sheets from the oven and let cool for 1 minute. Then transfer the cookies to a wire rack and cool completely.
  
  

  Note

  
  The cookies spread a lot when baking. If you don't like the circles touching, bake them on three baking sheets.

Votes: 1