Ok, since I am studying nutrition, I thought I should probably post a healthy version of an all time favourite. These cookies are very tasty, but have a lot less fat and more fibre than normal cookies. They are good for diabetics like me as they have a lower GI because of the oats and less sugar, but they are good for everyone of course!
Soft Chocolate Chip Cookies
45g rolled oats
60g margarine
75g brown sugar
1/2tsp vanilla essence
1 x 50g egg
140g plain skim-milk yoghurt
190g plain flour
1/2tsp bicarbonate of soda
180g dark choc chips
1. preheat oven to 190. Line 2 large baking trays with baking paper.
2. Spread rolled oats on the trays. Cook for 10 minutes (stirring once) until lightly toasted. Set aside to cool.
3. Place cooled oats in a food processor or blender and process until ground and resembling fine bread crumbs.
4. Using an electric mixer, beat margarine, brown sugar and vanilla in a medium bowl until creamy. Add the egg and beat until smooth and well combined. Add the yoghurt and beat until combined.
5. In a small bowl, sift together the flour and bicarb. Add half the flour mixture to the egg mixture and beat on the lowest speed until combined. Using a wooden spoon, stir in the oats and the remaining flour. Stir in the choc chips.
6. drop heaped teaspoonfuls of the mixture onto the lined trays, about 5cm apart. Bake in oven, swapping trays halfway through, for 15 minutes, or until the cookies are cooked through and golden underneath. Cool cookies on trays.
Makes 30
Source: Diabetic Living Issue 1 2005, Pacific Magazines, Australia
Nutritional Information:
Per cookie: 355kj, 4g total fat (2g saturated), 6mg chol, 46mg sodium, 12g carbs, 1g fibre, 2g protein. Carb exchanges 1, Low-intermediate GI
Tara's Recipes 