We’ve got you covered with this lighter—but just as tasty!—recipe. Our version has 67% less saturated fat, 50% more fiber, and 16% fewer calories than a standard 2-ounce mall cookie. How? Using canola oil instead of butter slashes saturated fat, while switching to whole wheat flour, plus adding oats, doubles the fiber. The result: A crunchy, healthy chocolate chip cookie with a chewy center. Enjoy! Chunky Chocolate Chip Cookies Work Time: 15 minutes Total Time: 45 minutes Servings: 16 1 1/2 c whole wheat flour 1 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp salt 1/2 c canola oil 2/3 c granulated sugar 2/3 c brown sugar 2 lg egg whites 1 1/4 tsp vanilla extract 1/2 c old-fashioned rolled oats 3/4 c 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°F. 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. Nutritional Info Per Cookie (4" diameter): 218 cal, 3 g pro, 32 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 0 mg chol, 162 mg sodium Craving A Change? Get a dessert makeover! E-mail your favorite recipe to cook@prevention.com.
