Hi Everyone!! Its been quite a while since I posted any recipe here (I know eight months is more than a while). I was pregnant with our second baby girl, Aisha who was born three weeks back. All the while, I was a little away from cooking and blogging as the mere thought of food made me throw up. But now, I think its time to restart fresh and share some healthy and delicious recipes which I try to whip up at home.

Chocolate chip cookies are favorite among children and adults and this recipe is a skinny version.  As my three-year old girl, demanded chocolate chip cookies in her lunch box everyday, I thought its time to bake these goodies at home with some healthy ingredients. I used whole grain flours like whole wheat and oats flour, nut meal instead of refined flour. I used considerably less sugar like quarter cup of brown sugar for that chewy texture inside the cookie and quarter cup of white sugar for crispness. I also swapped half of the butter in the traditional recipe with olive oil, which helped to retain the flavor of butter and cut back on saturated fat considerably. The result was yummilicious cookies without any compromise on taste and health. Bake these goodies at home and enjoy.

Whole Grain Chocolate Chip Cookies

Servings: 25 cookies

Ingredients:

Whole Wheat Flour: 1 cup

Quick Cooking/ Instant Oats : 1/2 cup

Cashews and Almonds: 1/4 cup

Granulated Sugar: 1/4 cup

Light Brown Sugar: 1/4 cup

Butter: 1/4 cup

Vegetable/Olive Oil: 1/4 cup

Egg: 1 Large

Vanilla Essence: 1 tsp

Small Chocolate Chips (Dark or Semi-sweet): 1 cup

Baking Powder: 1 tsp

Salt: 1/4 tsp

Procedure:

1. Preheat the oven to 350ºF and line the baking tray with parchment paper
2. Dry roast oats and nuts until fragrant and blend into a fine powder
3. Sift together dry ingredients: whole wheat flour, oats and nut flour, baking powder and salt
4. In separate bowl, cream together butter and sugar lightly. Beat in egg and vanilla until pale yellow in color.
5. Add in the dry ingredients to egg mixture and lastly chocolate chips
6. Drop tablespoon of the batter on baking tray with at least two-inch gap in between
7. Bake for 15-20 mins until edges firm up and top of the cookies turns golden. Let the cookies cool completely and store it in airtight container

Notes:

1. Oats and nuts should be blended finely and flour should be sifted properly for fine texture
2. Cookies can be stored in airtight container for one week
3. Freeze the batter in zip-lock bags and use whenever need. Just thaw it in refrigerator over-night and drop spoonfuls and bake fresh