Comments on: Chocolate Chip Cookies – Healthified

By: Claire

Claire — Tue, 07 Dec 2010 02:11:00 +0000

I made these last week on a snow day. We got 3 ft. Nothing to do but bake. I did not have the wheat flour or flaxseed and just used white flour and we ate all of them I couldn’t keep them away from my boys. Hubby loved them. This is the recipe I use from now on! I will make it one day with the wheat.

By: Beth in Ohio

Beth in Ohio — Tue, 27 Apr 2010 17:33:34 +0000

I like the idea of substituting unsweetened applesauce for the butter, but I’m afraid to go 1:1. I think I’ll substitue 1 of the sticks of butter. I also have Splenda Brown Sugar Blend in the pantry. I think it tasted great in a recipe I did, and my picky teen didn’t notice. I will substitute for the brown sugar and cross my fingers!

By: Terri

Terri — Tue, 20 Apr 2010 17:50:37 +0000

I made these but replaced applesauce for the butter then added peanut butter. Boy, they were GREAT!!!!

By: Vegan_Mom

Vegan_Mom — Wed, 18 Nov 2009 19:18:33 +0000

Oops. I guess it was applesauce for the margarine. That makes sense, as I use apple sauce for oil in other recipes. I’m definitely going to try that.

By: Vegan_Mom

Vegan_Mom — Wed, 18 Nov 2009 19:15:51 +0000

I hadn’t thought of putting ground up flax seed in the cookies. However, the Banana Chocolate Chip cookies I make (from VegWeb) calls for a half cup of margarine. (I use Smart Balance Light spread, so i don’t know the equivelant of what the sticks are.) I use all whole wheat flour (One and a half cups), a fourth cup sugar (half of what the recipe says) and about three bananas. I use very little sugar because the bananas and the semi-sweet chocolate chips (either from Kroger, the Value brand or Trader Joe’s) make them plenty sweet.

I like the suggestion of using bananas for the margarine. Next time I make them for my family (and not for one of my husband’s meetings, or church, etc.), I’ll use even less Smart Balance and see what happens. If I get around to cleaning out my coffee grinder, I’ll try the flax seed as well.

By: bobbi

bobbi — Fri, 16 Oct 2009 15:14:19 +0000

If you use splenda, the cookies don’t brown as much, so be careful you don’t overdo the cooking! also, I think they are much much sweeter with splenda, so it is not cup for cup in my recipes. I substitue dry milk for some sugar as it contains milk sugar.
there are good things in eggs, that are not in “fake eggs”, so I do one fake egg and one real egg. I also add oatmeal, just as it is, in my cookies. Last week I forgot to add salt and baking soda and they came out fine, for those who don’t need salt in their diet. they didn’t brown as well or spread as much.

By: Christine

Christine — Thu, 28 May 2009 16:10:46 +0000

I found this recipe for healthified choc. chip cookies some time ago…made them and loved them…funny tidbit…my 9 year old daughter got so used to my whole wheat choc. chip cookies that she didn’t like regular, cuz they didn’t taste like mine! I am going to try the applesauce in place of butter and the pudding mix instead of white sugar…I will let you all know how they turn out!

By: Niki

Niki — Wed, 20 May 2009 19:40:34 +0000

I never comment on these things, but I just made these cookies (I did use the applesauce in place of one stick butter) and they came out sooo light and fluffy. My cookies never come out this good! Thanks

By: Liz @ Frugally Blonde

Liz @ Frugally Blonde — Thu, 14 May 2009 18:28:33 +0000

That’s really funny. I made whole wheat chocolate chip cookies yesterday too (pics on my blog). I was really impressed with how they tasted. I gave them to DH with his lunch, and I’ll be interested to see if he notices any difference.

By: Tiffany

Tiffany — Thu, 14 May 2009 14:19:42 +0000

We love chocolate cookies over here. Enjoy your healthy version. They sound good!