Healthier Best Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, sweet potato, white sugar, brown sugar, and orange juice with an electric mixer in a large bowl until smooth. Add eggs whites one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Dissolve baking soda in hot water in a small bowl. Add to sweet potato batter. Stir in flour, chocolate chips, and walnuts. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until edges are nicely browned, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
• Cream together the butter, kiwi, brown sugar and white sugar in a large bowl, until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla extract. Combine flour, baking soda, and toasted oat cereal in a bowl; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking sheets.
• Bake in preheated oven until light brown, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
• Sift together flour and baking soda in a small bowl; set aside.
• Beat melted butter, yogurt, brown sugar, and white sugar in a bowl until blended. Beat in vanilla extract, egg, and egg yolk until light and creamy; mix in flour mixture until just blended. Stir in chocolate chips, blueberries, and cranberries by hand using a wooden spoon. Drop 1/4 cup cookie dough 3-inches apart on prepared baking sheets.
• Bake in preheated oven until edges are lightly toasted, 15 to 17 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Steps:

• 1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray, or line with parchment paper.
• 2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
• 3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
• 4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
• 5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.