Healthier Chocolate Chip Cookie Recipe

Been wondering why there weren’t any more posts on the best chocolate chip cookie challenge?  I did make one more batch that turned out spectacularly… but, really I have stopped baking because I found out that I gained 8 pounds between my 20 and 24 week checkup.  It was a major wake-up call.  Hence, the daily walking and watching my carb/sugar consumption…  I’ve been doing really well since, definitely curbing the extra weight gain.  I  decided to try out a healthier recipe.  I came upon a jewel!

I wouldn’t actually call this a “chocolate chip cookie.” It’s an oatmeal cookie with chocolate chips…  After trying it a few nights ago, I want to turn it into a breakfast cookie recipe.  Add some dry fruit, less (if any) chocolate chips.  My main victories with this recipe are how easy and quick it was to throw together, how yummy it is without tasting either too sweet or too “healthy,” a very nice crispy/soft ratio, and Sophia LOVED it!  So, my next baking adventure is turning the following recipe into a breakfast cookie.



Wet Ingredients

  • 1/2 cup butter or margarine
  • 1 tablespoon peanut butter (I used more like a 1/3 cup of the extra crunchy variety.)
  • 1/2 cup sugar (I used brown sugar, but planning to use 1/2 cup honey instead.)
  • 1 egg
  • 2 tablespoons water  (I omitted this.)
  • 2 teaspoons vanilla

Dry Ingredients

  • 2/3 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 2-2 1/2 cups oats
  • handful chocolate chips (Planning to add handfuls of cranberries and nuts.)


  1. Cream together WET ingredients.
  2. Add DRY ingredients and combine.
  3. Drop by tbsp onto baking sheet (Planning to form a thinner rectangular shaped cookie.)
  4. Bake at 350 for 10-12 minutes.
These cookies puffed up a LOT.  They didn’t spread at all.  So, I’m hoping they’ll make a great oatmeal breakfast bar.  I’ll let you know how it turns out!