I was going to write about something else today but am in need of some serious comfort so why not blog about guiltless chocolate chip cookies instead?
Above you will see a cookie designed by Mairlyn Smith to be like a two-bite brownie without all the saturated fat. In fact, these cookies may even be considered GOOD for you! They come from the cookbook Healthy Starts Here: 140 Recipes That Will Make You Feel Great published by White Cap Books.
One of her secrets is she uses canola oil instead of butter or shortening. I actually used safflower oil because that is what I had. Beat together 3/4 cup packed dark brown sugar (I used golden), 6 tbsp of canola oil, 2 tbsp honey, 1 omega-3 egg (I used free-run) and 2 tsp of vanilla extract for about three minutes.
She did not say to sieve the 1/2 cup of natural cocoa powder (I used regular) with 3/4 cup of whole wheat flour and 1/4 tsp of baking soda but I always sieve cocoa powder to get rid of lumps so I thought, what the heck? There were some flakes from the whole wheat flour left and so I just added them back and added 2 tbsp of wheat germ to the mix.
I added the cocoa mixture to the wet ingredients on slow speed.
You are supposed to add 1/4 cup of dark chocolate chips (I used regular) and 1/4 cup of cocoa nibs. Who on this planet has cocoa nibs in their pantry? I have never seen cocoa nibs for sale, believe me, I would have bought them had they been available.
It was at this point I got a bit annoyed. Yes, it would be nice to have all these special ingredients to boost the health factor but let’s be realistic. Instead I added some of my high quality baker’s chocolate chunks. That was just going to have to do!
I used mini ice cream scoop to dish out the batter onto parchment-lined baking sheets.
I put them in a preheated 375F oven and baked them for 8 minutes until just baked through. Mairlyn says it is essential not to over-bake them and I agree, over-baked food is just wrong.
Cool them first on the baking sheet at first before moving to a cooling rack.
How were they? Could I taste the fiber? The wheat germ? Did it make a difference that I used regular pantry items instead of harder-to-find-super-healthy ingredients?
We LOVED them! They did taste like two-bite brownies in cookie form. In fact my husband had a hard time not eating these. I liked to heat mine up a little to soften the chocolate chunks but not him. No way, he had to eat them right away.
These cookies have fibre and zero saturated fat. Yes, I did get peeved with the increasingly-unrealistic list of specialty ingredients but I am thrilled that with regular cocoa and chocolate chips, we get a treat that does not hurt our bodies and makes our tummies happy.
I give this recipe four and a half out of five wooden spoons.
These do sound so wonderfully decadent and yet healthy at the same time. As much as I love a good buttery brownie, it is necessary to lighten up the baking too, this fits the bill perfectly.
As for cocoa nibs…huh?? Had to look them up and can’t say I’ve come across them either. The Baker’s Chocolate Chunks sound perfect, I also think if it’s a bit of crunch the nibs offer, some chocolate covered espresso beans would do the trick. I think they might be a little “easier” to find.
Planet Organic has caco nibs…they are so good for you, but gross.
Heather N says
I’m 99% sure I saw organic cocoa nibs at the Bulk Barn in Bayers Lake last weekend as a new product.
These look delicious!!!!!!!!
mairlyn smith says
Cocoa nibs are the cocoa bean crunched up. They are great for heart health, but bitter tasting all alone. That’s why I added them to this cookie recipe – the other sweet ingredients hide the cocoa flavour and all you get is a great crunch in between chocolate chewy brownie texture. I was going for – tastes too good to be good for you!
I get my cocoa nibs at either a health food store or a bulk barn, and they are only one of two ingredients in the whole book that you can’t find in most large grocery stores.
Suzie Ridler says
Ava, I love the chocolate covered espresso beans idea, that is an excellent substitute idea.
Renee, wish there was a Planet Organic around here. Gross eh? Oh dear!
Heather, I am going to have to get someone to take me to that Bulk Barn, super exciting!!!
Mairlyn, it’s just my luck I pick the one recipe with specialty ingredients, LOL, and my first one from your cookbook! Good to know and sorry for being grumpy. Your cookies helped fight off the blues big time!
These were super easy and super fast to bake, not to mention- oh so good! 🙂 Thanks for the recipe!
Suzie Ridler says
Divya, you’ve already made these?! Super impressive! Yes, very fast thanks to not having butter come up to room temp or having to set them in the fridge. So glad you enjoyed them too, they’re awesome aren’t they?!
Jessica Wiemann says
“These cookies have fibre, zero saturated fat and are sweetened with only honey.”
Did I misunderstand the part where there was also 3/4ths of a cup of brown sugar in this recipe?
Healthy and decadent tasting..okay, this recipe is for me. Once my stove is working again, I’m so going to bake this.
Suzie Ridler says
You are right Jessica , I will fix it! You will love these Shell!
Yum, these cookies sound awesome!! Love the idea of making them so healthy – they just look delicious!
These look amazing! Definitely want to make these. I might be able to find cocoa nibs at the local co-op. Healthy and yummy? I don’t think it gets better than that.
Shannon Riley says
Oh my gosh, looks delicious! Chocolate heaven! 😀
Meg @ Sweet Twist says
Healthy chocolate cookies. I love it!
STAY AT HOME CHEF says
This was one of the recipes I tested as well! I actually managed to hunt down some cocoa nibs which gave the cookies an interesting texture (nice crunch) but be warned they were VERY bitter tasting. Overall I liked them and thought they were a nice guilt-free option to satisfy those sugar cravings!