"Healthified" Chocolate Chip Cookies

I just made these cookies and they are teriffic. My husband loved them and he is a chocolate chip fanatic! We like cookies crisper so I baked them for 11 minutes instead of 9 - perfection! Also, I used a heaping teaspoon of dough and made 6dz 3in cookies. This recipe will definitely be made often!!
Posted at 12:02 PM on May 4 2009 by

I made 2 batches with this recipe. In the first batch, i substituted "i can't believe it's not butter" for the butter and 1/4 cup applesauce for the egg. the cookies were good (based on critics :) but a bit flat. In the second batch, i actually "messed" up. I used the same butter substitute, substituted 1/4 cup applesauce for the canola oil, but instead of substituting for the egg, i actually added the egg plus 1T water/1T flaxseed. The mixture was very sticky/doughy, so i added another 1/2 cup of flour. These actually baked up nice (not flat!) and were very soft/chewy. go figure!
Posted at 8:03 AM on April 30 2009 by chelle17

I was a little skeptical about this recipe but made them for my cookie-loving spouse and daughter: They loved them...said that with a few macadamia nut pieces added the cookies would rival Pepperidge Farm (will try that next).
Posted at 11:15 AM on April 20 2009 by Jeff

I made these cookies over the weekend and they turned out so moist. I did make a few variations to the recipe. First I substituted egg beaters for the one egg, same amount of applesauce for the oil, and I can't believe it's not butter for the butter. I also used half whole wheat flour and half regular flour. The cookies are so moist and everyone has been snatching them up!
Posted at 11:21 AM on April 13 2009 by

I have made these 3 times...the first time I felt there was too much oil (the chips wouldn't stick to the dough).Next time I cut the oil in 1/2 and it worked great. Everyone loved them all three times! Next time I plan to use applesauce in place of oil,egg and 1/2 butter and splendas as suggested by other reviews. I'd love to know the calorie/fat content made that way!
Posted at 11:21 AM on April 13 2009 by TMoore

I made these with applesauce, instead of oil, and I was not impressed with the results. The taste was fine, but I definitely would not serve these cookies at a party or special event because of their appearance. I may have also pulled them out of the oven too early because they were pretty flat and gray. Next time, I'll try making them with the oil and I'm sure the result will be much better.
Posted at 11:43 AM on March 18 2009 by mrschef

Chocolate Chip, my husbands favorite, we love the fact that they are soft & chewy. The only differance I noticed from my usual recipe was the consistancy of the dough. The taste is awsome, you can't tell that it's a "healthified' cookie you can't tell by taste like you can with so many other "diet or low fat" recipes. It has replaced & become my new usual recipe.
Posted at 2:53 PM on March 16 2009 by Terri

I made these cookied as a thank you to all the nursery workers at my church. They were a hit! I had to make copies of the recipe for eveyone who had one! It's great to be able to eat a "healthier" cookie. Thanks!
Posted at 10:52 AM on March 10 2009 by Holly J

These are the best cookies I have ever made! I am a student, and I took them to school where they disappeared in only 1 period! I did substitute 1/4 cup of applesauce for the egg. P.S. Don't forget the canola oil!
Posted at 9:37 AM on February 12 2009 by Artemis

These cookies have a good nutty flavor and a satisfies my sweettooth! They are great warmed, too! I won't make the higher fat/sugar chocolate chip version ever again.
Posted at 11:45 AM on February 9 2009 by mschmal

These cookies were tasty, but cannot be considered a like for like sustitution of my favorite recipe. My fav is much like the original. However, these save over 100 calories per cookie! Enjoyed as a treat, in moderation, they are a great addition to my recipe file.
Posted at 12:36 PM on February 2 2009 by kelb

I have baked these cookies twice, once not using wax paper then using wax paper during the baking process. I must say the wax paper is a must have for these cookies, they come out so much better. Our kids think they are getting the real thing when I bake them. As a new baker I am going to keep this recipe for years to come. Thanks!!
Posted at 12:32 PM on January 29 2009 by cooker123

I baked these cookies while in a hurry one morning and was so excited to tell my friend that they're actually "healthy" as far as chocolate chip cookies go... He asked me about the recipe and that's when I realized that I never used any butter. They still turned out great! Next time, try them with no butter.
Posted at 9:42 AM on January 20 2009 by KDAY

My husband is super picky and gripes about anything I try to healthify! :) He smelled them baking and asked if I was making cookies. I told him yes and gave him one fresh out of the oven. He LOVED them. The texture reminds me of the Neimann Marcus cookie recipe. This was a fantastic recipe!
Posted at 9:58 AM on January 12 2009 by cedwards1205

I tried this recipe several weeks ago and it is now officially the favorite chocolate chip cookie of my husband and me. It has never failed and the taste and texture is perfect.
Posted at 11:10 AM on December 15 2008 by Ardith

Made these cookies last night...threw away the recipe! they had a strange taste i guess that was from the oil. the wheat would have been ok but the oil just did not cut it. would not recomend these. the lower calorie and fat was not worth the taste
Posted at 9:38 AM on November 17 2008 by mj

I have made chocolate chip cookies for years and always felt guilty for how fattening they were. Then I found these and love the taste and the lower calorie count! My friends love the new taste as well. Excellent choice for a go-to cookie!
Posted at 9:37 AM on November 3 2008 by

One way these could be healthier is to replace the egg with one tablesp. of ground flax seed and three tablespoons of water. I do this with everything I bake and my family loves it (yes picky teenagers!) You can also replace oil with flax seed but it isn't as easy as 1 egg = 1 tbsp. flax seed, tbsp. water. Try it! Oh, btw don't use seeds, the ground stuff is best!
Posted at 9:46 AM on September 29 2008 by Karen

i believe you could omit the granulated sugar and add splenda.
Posted at 6:26 PM on September 24 2008 by smc.3344

I forgot to mention, that it seems to still have alot of fat for one cookie...How much applesauce did you use for the recipe?
Posted at 9:36 AM on September 12 2008 by Diane

Serving size is 1 cookie... -------------------------------- Nutritional Information 1 Serving: Calories 110 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 65mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 9g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. MyPyramid Servings 1 tsp Fats & Oils
Posted at 9:36 AM on September 12 2008 by Diane

Am I just blind or is this not saying anywhere what a serving size is? Is it one cookie? so this batch makes 3.5 dozen servings? Anyone?
Posted at 9:44 AM on August 22 2008 by Edward

Not good, and nothing new. Been using whole wheat flour since forever. Sorry.
Posted at 9:44 AM on August 22 2008 by patrick

1st of all let me say it's great to use ww flour and less butter, and I'm sure these cookies are delicious. I've made a recipe very similar to this and you wouldn't know there was anything different about them. 2nd--"Healified"--may be stretching it. This still has a whopping full cup of fat and a whopping 1.5 cups of sugar! I expected to see either a meringue cookie with choc chips (delicious BTW) or a cookie with applesauce instead of some of the fat and sugar.
Posted at 9:43 AM on August 22 2008 by audbene

I added 1/2 c. chopped pecans with the chocolate chips to get more protein. This increased the calorie count, but the protein's worth it to me. :)
Posted at 9:32 AM on August 7 2008 by Rebecca

I haven't tried a better chocolate chip cookie recipe using wheat flour. To keep the cookie low fat, I substituted unsweetened applesauce in place of the oil, egg, and 1/2 the butter, and can't tell a difference in the taste AT ALL! I'm not a fan of artificial sweeteners, so I didn't use Splenda like so many of you other peeps did. Still, I feel pretty good about my healthy cookies. :) Thanks for the recipe! It's a definite repeat. *munches on warm cookie*
Posted at 9:32 AM on August 7 2008 by Rebecca

As one other person noted/asked: What IS one serving? How can a diabetic, for example, use the exchange when he or she doesn't know what a serving is? Sounds like it would be a good cookie, but with my husband being diabetic, I would have to know what a serving is. Please, don't put up what a serving contains without saying what a serving IS.
Posted at 9:41 AM on July 28 2008 by Betty

You could have added 2 cups of oatmeal and made them even healthier
Posted at 8:40 AM on July 17 2008 by bushner

Is the serving 1 cookie? Two? A little hard to determine if these are worth it if you don't know.
Posted at 8:22 AM on July 2 2008 by Healthified Chocolate Chip Cookies

For the person who had no luck with these. As a culinary arts instructor it sounds like you might have left them on the sheet pan too long after baking which will make them hard (take off pan after 2 minutes). Also, try using parchment paper or a silpat baking mat to avoid sticking. Dark metal pans will also cause over baking and sticking.
Posted at 9:32 AM on June 20 2008 by a pastry chef

Please keep in mind that "Healthified" means better for you than the original recipe. It doesn't necessarily mean "Healthy". An apple would beat this any day of course.... however, for an occassional sweet treat or to slowly acclimate your family towards eating healthier, go for it!! :-)
Posted at 9:47 AM on May 28 2008 by spoiledbruentte

I made these yesterday, and was actually surprised how good they are! They have a very chewy texture and lots of flavor! Now the biggest problem is trying to keep my hand out of the cookie jar! Try them, you'll like them!
Posted at 9:44 AM on April 11 2008 by Sue5460

I thought these cookies were fabulous! My boyfriend loved them and so did all of his buddies. He thought they tasted a little like snickerdoodle cookies, but that's not a bad thing! Will definately be making these again!
Posted at 9:30 AM on March 31 2008 by stansey

I think these are the best cookies I have ever made!
Posted at 10:43 AM on March 5 2008 by Rachaelle

THIS LAST WEEKEND I MADE A BATCH FOR MY BOYS 12 AND 15 YEARS OLD. THEY QUICKLY GOBBLED UP MOST OF THEM.ONE OF THE BOYS SAID THEY ARE DIFFERENT, BUT GOOD. I SAID IT MUST BE THE BROWN SUGAR AND LEFT IT AT THAT. TOMORROW, I WILL TRY THEM ON SOME OF MY FRIENDS. THANKS FOR A GREAT RECIPE. THEY ARN'T TOLLHOUSE, BUT GOOD
Posted at 9:34 AM on February 13 2008 by BIGDOG

I have been substituting no-sugar-added APPLE SAUCE for sugar in my cookie recipes for years. I put a tablespoon of olive oil in the mix and spray the pan to help keep it from sticking. Plus, add some OATMEAL in it for some extra nutrition. After all these years, I still love my chocolate chip cookies this way - VERY LOW FAT!
Posted at 10:08 AM on January 23 2008 by Mander

I do not agree. Is this serving one cookie? If it is the sugar is high, so are the fats and calories.
Posted at 10:07 AM on January 23 2008 by carrie

I got the recipe today and made them tonight. They really tasted good, I was surprised. I even used splenda, light brown sugar, an unsalted butter as an even healthier substitution. I will definalty tell my friends and I'll be making these again!
Posted at 10:06 AM on January 23 2008 by Abby

Hi! Just made these cookies for a friend's birthday and they were delicious! IBaked up very nicely, and taste like the "real" thing - even with Splenda instead of sugar!! Thanks so much for sharing.
Posted at 7:40 AM on January 17 2008 by

Very good cookies. I also used Splenda for the sugars and used 1/3 cup of the brown splenda. They did not go flat as in the picture. I used my icecream scoop and they stayed big. I also used "I can't believe it's butter" In place of regular butter.
Posted at 9:50 AM on January 11 2008 by mckqueen

I followed the recipe exactly and these cookies did not turn out very good. They were hard and crumbly. I had a very difficult time just trying to get them off the cookie sheet without falling apart! I know there healthier and better tasting cookies out there than these!
Posted at 9:41 AM on December 10 2007 by

Well listen folks this cookie is even better when you use splenda sugar and splenda brown sugar. It drops the calories way down. As for the oil I am a gatric bypass paient and canola oil is the best to use.It is low in calories and no salt. Also use I cant belive its butter and for the chocolate chips use carob instead. As well to brag a little I have lost 180lbs since october 4th 2005 I feel blessed that I can have a sweet from time to time without going crazy God is Good.......
Posted at 12:48 PM on November 12 2007 by Marie

I made these with a bit of skepticism, however, after I made them for my boyfriend and they were gone two days later, I realized just how delicious they really were! He had no idea they were healthy!
Posted at 10:13 AM on November 8 2007 by kizzlethizzle

this is a great way to make better for you cookies. there is still alot of sugar and butter in them. i cut down on fat by using apple sauce and honey to replace some of the sugar
Posted at 9:48 AM on November 5 2007 by healthier approach

another way to cut down on the fat is to substitute all natural apple sauce (no sugar added) for the oil - just make sure you use a non stick cooking spray such as the canola oils as they are better for you on your baking sheet
Posted at 9:40 AM on November 1 2007 by

I liked them, my husband liked them, my co-workers lied them, my in laws liked them...you get the picture. This is a great recipe, I highly suggest trying it.
Posted at 10:22 AM on October 8 2007 by Charlotte, NC

It is a great recipe, I used egg substitute instead and I used splenda. My kids loved it as well.
Posted at 10:28 AM on September 25 2007 by dw

This recipe is similar to what I have come up with when I've experimented with this all-time favorite in our house. We love it! I think whole wheat even enhances cookies. But don't stop there: you still get the proper spreading ability and a much lower glycemic index by using half agave nectar (purely sweet, a great find) and half maple sugar (or use half maple syrup with the maple sugar if you can't find agave). These are *real* sugars but they don't throw your body for a loop metabolically or chemically - they are easy to metabolize.
Posted at 9:38 AM on September 24 2007 by Lydia in Vermont

You can eleminate even MORE calories by using Splenda granulated sugar, Splenda brown sugar & using only egg whites! That's what I do! It tastes great and you can eat more! :)
Posted at 9:38 AM on September 21 2007 by