Healthier Desserts · Kid-Approved
Lighter Chocolate Chip Cookies
Soft, chewy chocolate chip cookies with white whole-wheat flour, less sugar and dark chocolate. Two cookies is a serving, and they taste like the classic.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 3/4 cups White whole-wheat flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, softened
- 1/3 cup Brown sugar
- 1/4 cup Sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 3/4 cup Dark chocolate chips
Directions
- Heat oven to 350°F and line 2 sheet pans with parchment.
- Beat butter and sugars until fluffy; beat in egg and vanilla.
- Stir in flour, baking soda and salt, then the chocolate chips.
- Scoop 24 balls and bake 9 to 11 minutes until golden at the edges but soft in the center. Cool on the pan 5 minutes.
Calorie breakdown
Per 2 cookies: flour 67 · butter 67 · chocolate 55 · brown sugar 23 · sugar 16 · egg 6 · vanilla 1
💡 Lighter tip: Freeze half the dough balls and bake 2 at a time when a craving hits.
Helpful for this recipe
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