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Healing Kitchen

Chocolate Chip Cookies
This was an interesting challenge. Alison Thomas, 16, has grown up with Toll House Cookies, the gold standard of home baking. But now that she's gotten into middle-distance running at school, she feels pretty guilty about the 2 sticks of butter, 2 cups of chocolate chips, and the heaping portion of peanuts she always mixed in. To be honest, there's no way to make a Toll House Cookie taste exactly the same and still be better for you. This is an instance where you should bake smaller cookies and eat fewer of them, or give them away. But, we knew we could make a slightly different, more healthful cookie that had a lot of the same satisfying characteristics as a Toll House.

Our most radical change: Substituting rolled oats for some of the flour, which pumps up the nutrition while giving the cookies a new, lacy texture. The shortening content is down by more than half. And, in another radical departure from the original, more than half of the shortening is olive oil (though we kept some butter for its inimitable flavor). One sneaky trick: We use just one cup of chocolate chips, but they're mini chips, which seem to go further because there are more of them per cup! And a big nutrional bonus is the substitution of roasted soy nuts for peanuts. It's really quite surprising how much the soy nuts taste like peanuts, and though they still carry some fat with them, they also bring a fair measure of isoflavones.

PER COOKIE
BEFORE
AFTER
Calories
107
76
Dietary fiber (g)
0.6
0.9
Total fat (g)
6.2
3.3
Saturated fat (g)
15
6
Cholesterol (mg)
64
44
Isoflavones (mg)
0
3.7

Author: the Healing Kitchen staff
Date Published: 03/12/2000
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