A healthier version of my kids’ favourite snack; Chocolate Chip Cookies! Made with wholemeal flour, oats and reduced sugar.
My kids love nothing more than a big chocolate chip cookies for an afternoon snack. When we’re having a hectic week they usually end up coming from a packet from the supermarket but when I have some time to spend in the kitchen I like to make my own slightly healthier homemade version.
These cookies are made with wholemeal flour and rolled oats which provide slow-releasing carbs that help keep the kids full until dinnertime. The cookies also contain sugar, so they are not super super healthy but it’s a lot less sugar than you find in shop bought cookies.
The cookies themselves are very easy to make and certainly one you can get the kids involved with if they enjoy baking. This recipe makes 10 large cookies but you could make 15 smaller ones too. I sometimes make a double batch of the cookie dough and freeze half of it so that I have some ready to bake for busy weeks.
Once baked, the cookies will keep well in an airtight container for up to 4 days…. if they last that long!!
- 125g unsalted butter, at room temperature
- 75g light brown sugar
- ½ tsp vanilla extract
- 1 medium egg
- 100 wholewheat flour
- 100g rolled oats
- ¼ tsp bicarbonate of soda
- 50g chocolate chips
- Preheat the oven to 180c / 160 fan and line two baking trays with parchment paper.
- In a large bowl beat together the butter and sugar with an electric whisk. Add the egg and vanilla and beat for another few seconds.
- Add in the flour, oats and bicarbonate and mix well.
- Finally mix in the chocolate chips.
- Divide the mixture into 10 equal sized dough balls. Place them on the baking trays and then press down into a cookie shape.
- Bake for 15 minutes. Allow to cool for a few minutes on the trays before moving to a wire rack to cool completely.
- Store in an airtight container for up to 4 days.