There’s always something baking at our house. These cookies get baked regularly. I love anything with oatmeal, peanut-butter, and chocolate chips. Whole-wheat flour, flax seeds, wheat germ, and using non-fat yogurt in place of too much butter all make these cookies “healthier” than your typical homemade chocolate chip cookie recipe. I’ve also found that adding mini-chocolate chips to a recipe, rather than the standard size chocolate chip make baked goods retain their good flavor but not overwhelm a recipe with too many chocolate chips.
Homemade Chocolate Chip Cookies
The dough can be frozen, after shaped into balls or rolled into a log for slicing later.
The ingredients are wholesome and good to have on hand.
The cookies can be frozen, packed in school lunches or as after-school snacks, and are good with coffee in the morning.
Use an ice-cream scooper or 1 Tablespoon measuring spoon for uniformed-size cookies.
My sources for the ingredients:
Whole-wheat flour, wheat germ, and flax seeds are all Bob’s Red Mill. Almond meal is from Trader Joe’s. Yogurt is Nancy’s brand non-fat, plain yogurt. Mini-chocolate chips are from bulk section at Winco. Old-fashioned oats are from Quaker.