The first bite was the sweetest, the second bite had a twist; the third and the fourth bite, I don’t want to miss! These cookies are the new cookies on the block. Well, at least for those who are looking for a homemade and healthier cookie option. Did I mention they are delicious? The topic for my nutrition talk to the “mother-daughter’s” club is sugar - the good and the bad. Since sugar can be included in a healthy diet, as long as the food is consumed in moderation and provides some other nutritional value (e.g. fibre, protein), I've decided to share with them ways to decrease sugar in baked goods. Seriously, who doesn't love baked goods? Typically 1/3 of the sugar in most baked good recipes (e.g. cookies) can be removed without a noticeable difference. To add sweetness without compromising the flavour, you could add dried fruits (e.g. raisins, dates), pure vanilla/almond or vanilla/almond extract, calorie-free spices (e.g. cinnamon, nutmeg) and dried fruit purees (e.g. applesauce, mashed bananas). I love adding dried fruit purees to cookies, as it not only replaces some of the sweetness, but helps to reduce the fat content – winning! I have a serious commitment to chia seeds, and why not? They are loaded with protein, fibre and healthy fats. In a true committed style, I make these crunchy chocolate chip chia cookies when I need to fulfill my cookie desire. Hopefully the girls will enjoy them as much as I do. Try them out – let me know what you think!
Crunchy Chia and Chocolate Chip Cookies
Makes 12 cookies
1/3c granulated sugar
1/2c brown sugar
2 tbsp Buttery Becel© margarine, melted
1 egg white
2 tbsp apple sauce, unsweetened
2 tsp pure vanilla
1/2c pastry flour
1/2c all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2c 70% dark chocolate chunks
2 tbsp chia seeds
1/4c slivered almonds
Preheat the oven to 350˚. Line two cooking sheets with parchment paper and set aside.
In a large bowl combine the flours, baking soda and salt. Mix well.
In another bowl combine and mix the sugars, margarine, egg white, apple sauce and vanilla. Once thoroughly mixed, whisk in the dry ingredients in two batches until the batter is blended.
Fold in the almonds, chia seeds and dark chocolate chunks. Evenly drop the batter onto the cookie sheets, so that each baking sheet only contains 6 portions. Leave enough room between the cookies for them to spread.
Bake for approximately 12 minutes, or until golden. Remove from oven and let them stand for five minutes before transferring them onto wire racks. Enjoy.
Nutrition Facts (per one cookie):
Calories: 145 kcals Protein: 2.5g Carbohydrate: 20g Fibre:2g Fat: 6g (1.5g saturated fat)