Most kids love cookies, with good reason – they are yummy. So, I’ve been experimenting with making cookies that taste good but also offer more than just fat and calories.
I begin with a standard recipe and usually substitute some or all of the all-purpose flour with whole wheat flour. The key is to sift the whole wheat flour for a smoother feel, or you can buy a finely ground whole wheat flour and skip the sifting step. Using whole wheat flour increases the fiber content of the cookies.
I then reduce the amount of sugar by about a third. This reduction is pretty undetectable in the final product.
Sometimes I will replace some of the butter with applesauce, crushed pineapple or flax-seed meal to decrease the total amount of saturated fat. I usually only reduce this ingredient by a third as well, since any further reduction really starts pushing the “cookie” over to the not-as-tasty side, in my opinion. Some people prefer to eliminate the fat and use only something like applesauce which is a personal choice and works fine too.
In the recipe I share below, I choose to grind my oatmeal for an easier-to-chew cookie. This is mainly to accommodate my texture-sensitive two-year-old, who often likes the taste of certain foods but spits them out after chewing a bit because the texture is too tough for her. Not a pretty sight and lots of dirty laundry. I do love to include oatmeal for the extra fiber.
Finally, in this recipe I add some carrots, because we all could use more vegetables in our day!
Chocolate Chip Oatmeal Carrot Cookies
- ½ cup butter, softened
- ¼ cup applesauce or crushed pineapple
- ½ cup white sugar
- ½ cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup pureed carrots (2-3 carrots)
- 1 ¼ cups whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 2 ¾ cups rolled oats (whole or ground in blender or food processor)
- ½ cup raisins
- ½ cup chocolate chips
- Preheat oven to 375 degrees.
- In large bowl, cream together butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla.
- Puree carrots in food processor with ¼ cup applesauce or pineapple, and add to butter mixture.
- Sift together flour, baking soda, cinnamon, and salt. Gradually add to butter mixture.
- Stir in oatmeal, chocolate chips and raisins. Drop by teaspoonfuls onto ungreased cookie sheets (I line them with parchment paper for easy clean up).
- Bake 8-10 minutes, or until golden brown.