I found this recipe in the March 2009 issue of Prevention magazine. They turned out to be absolutely delicious!
There are some healthy tweaks from a traditional chocolate chip cookie, but I have to say that I think they actually taste better. The taste reminds me of the cookies you can buy at the mall or at a bakery.
You won't feel deprived when you eat this cookie, I can tell you that. Just be careful, if made according to directions this is a big cookie and it would be easy to eat a handful and negate any healthy benefits.
Chocolate Chip Cookies
1 1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup canola oil
2/3 cup granulated sugar (I substituted Splenda)
2/3 cup brown sugar
2 large egg whites (I substituted one whole egg)
1 1/4 tsp. vanilla extract
1/2 cup old fashioned rolled oats
3/4 cup semisweet chocolate chips or chunks (4 oz.)
1. Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
2. Cover and chill dough at least 15 minutes. Meanwhile, heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
3. Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in diameter, allowing about 2" between patties for slight spreading.
4. Bake 7 to 10 minutes or until desired brownness (do not overbake), switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.
Note: First, I did not chill the dough and still had great results. Second, I made the recipe into 15 cookies, and placed them 3 x 5 on one baking sheet. They were crowded right up to each other but turned out fine. Also, I sprayed the baking sheet and did not use parchment paper.