Impossibly Healthy Chocolate Chip Muffies

Mrawrrrr!'s Note:

Impossible, you say. Low-fat cookies that don't taste like poop? (Low-sugar if you use Splenda, but I'm a naturalist. Still, the sugar is reduced quite a bit!) They're soft and chewy on the inside, but surprisingly crispy on the outside. You'll love the hint of banana flavor. Oh, and the title? At Panera Bread, they have muffies, which apparently is what you get when you cut the top off of the muffin. I think these cookies look and taste more like muffies.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Serves: 18

Yield: 36.0 cookies

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 banana
• 2 ounces fat free cream cheese
• 1/4 cup skim milk
• 1 tablespoon vanilla extract
• 1/4 cup Egg Beaters egg substitute or 2 egg whites or 1 whole egg
• 1/2 cup quick oats
• 1/2 cup semi-sweet chocolate chips

Directions:

1. Mix flours and baking soda.
2. In a larger, separate bowl, cream the remaining ingredients, leaving the oats for last. Freeze the remaining banana for a smoothie!
3. Preheat oven to 375 degrees Farenheit.
4. Add the flour mixture to the wet ingredients and stir until just moistened.
5. Mix in the chocolate chips.
6. Grease two cookie sheets and drop scoops of dough on the sheets; I end up with 18 cookies per sheet.
7. Bake for 10-12 minutes.
8. Enjoy!

Reviews

[morgainegeiser]

These were great when they were warm, almost like muffins. They were also very healthy. Once they cool down they are not quite as good, so gobble them up when hot!

[Sydney Mike]

Made half a recipe & used the mini chips (a tip from one of the others who reviewed the recipe) & then, served 'em up with a room temperature honey butter, which I thought was great, especially before they'd cooled down completely but which my other half opted not to use! Did enjoy these treats, though! [Made & reviewed in Healthy Choices ABC recipe tag]

[ladypit]

I told the kids that these were called muffies because they were a cross between a cookie and a muffin. We really enjoyed them hot; not quite as much when they were cold though they were fine. I used all white wheat flour, regular white sugar, splenda brown (at half strength), and a regular egg. I think that using mini chocolate chips would be even better because it would distribute the chocolate around the muffie more. A good healthy snack. Thanks.