Recipe by Miryam MS, RD
A little alteration for chocolate chip cookies making it much more healthy. You will not be disappointed, try it!!
Top Review by Slocan cook
I am happy that I found this recipe to make for the Spring PAC event 2012. A very soft and chewy chocolate chip cookie that is to be handled carefully and let cool before storing in the refrigerator to keep them firm and crisp. The only change I made to this recipe was to use canola oil instead of olive oil. A very delightful cookie.
- 4 tablespoons butter (1/2 stick)
- 1⁄2 cup olive oil
- 1⁄4 cup chopped walnuts
- 1⁄4 cup granulated sugar
- 1⁄3 cup light brown sugar (you could also use dark brown sugar)
- 2 teaspoons vanilla extract
- 1 egg
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 cup barley flour
- 1 cup whole wheat pastry flour (If no barley flour on hand you can use 2 cups of whole wheat pastry flour)
- 6 ounces chocolate chips (I use dark chocolate chips)
Directions See How It's Made
- Preheat oven to 350°F.
- Beat butter, oil, sugars and vanilla. Beat in egg, baking soda, and baking powder.
- Stir in the barley flour and whole wheat flour followed by the chocolate chips and walnuts. (The mixture may appear oily but that is normal, also because of the quantity of the chocolate chips the mixture may not seem cohesive, it is OK).
- Drop the mixture by tablespoons into the prepared baking sheets.
- Bake for about 10-14 minutes. Remove cookies, transfer them to a wire rack and let cool. Enjoy!