Friday, September 7, 2012

Hubby Cookies (AKA heart-healthier chocolate chippers)

Since getting the bad news about his cholesterol levels from his last physical, Adam suddenly seems to have developed a renewed appreciation for healthy food.

But while I may be getting more compliments than normal for my various chickpea and kale-filled meals, I know what he really loves.  Like REALLY loves: chocolate chip cookies. No nuts.  No cocoa in the batter.  Just your classic plain chocolate chip.

While Adam will take just about any chocolate chip cookie, his favorite are the gigantic ones you get from bakeries and cafes that are the perfect crispy-chewy texture, super sweet, and full of chocolate (and butter, sugar and white flour). He can easily handle cookies made with whole grains, but once you start messing with the other less healthy ingredients, for Adam, they start to lose their appeal.  I considered making sugar-free chocolate chips to use in these, but I suspected he wouldn't go for that...

Since I have to go to Ottawa today for the CFAS conference, I thought I would attempt to make my hubby some chocolate chip cookies he can enjoy, guilt-free while I party it up in the Nation's Capital (it will be my first time EVER staying in a hotel all by myself), and he takes care of the girls.

I am sad to say that cutting down on the saturated fat made it impossible to get the crispy-chewy texture I was going for - they are more soft and cakey, but the flavour is bang on and I know he will still love them.  The kamut flour keeps them light and delicate, and erythritol and coconut sugar give them the perfect sweetness, while keeping them lower on the glycemic index and refined sugar-free. 

You could easily replace the butter with Earth Balance, and the egg whites with flax eggs to make these vegan.

Heart-Healthier Chocolate Chippers

2 cups + 6 tbls whole grain kamut flour*
1/2 tsp baking soda
1/2 tsp salt
1/2 cup light butter or Earth Balance, melted and cooled
1-7.5oz jar pureed sweet potato (babyfood)**
4 egg whites (or flax eggs)
2 tsp vanilla extract
1 cup erythritol or xylitol
1/2 cup coconut sugar
3/4 cup dark or semi-sweet chocolate chips

Whisk together melted butter and sweet potato and set aside.  Mix dry ingredients together in a large bowl.  Whisk in remaining wet ingredients to butter/sweet potato mixture and add to dry ingredients, mixing just until combined.  Stir in chocolate chips.  Drop large spoonfuls onto non-stick baking sheet, flatten them out a bit, and bake at 350F for 14 minutes.  Let cool and remove from pans.  Makes about 26 cookies.  Keep in air tight container or freeze.

*Start with 2 cups + 2 tbls of flour and add more if dough is still too wet.
**If you use homemade sweet potato puree, keep in mind that the babyfood is blended with water, so you may need less flour.

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