Healthy-er Chocolate Chip Cookies

If someone could invent and produce a delicious chocolate chip cookie that is literally considered a health food, they would become an easy billionaire. I know of no cookie that is recommended for greater health in mass consumption that is delicious. Typically cookies that are made to offer nutrients come out tasting like a cardboard box. So I am usually forced to choose between a stale, dry, flavorless lump that has nutritional benefits, or a delicious, melt-in-your-mouth because of all the fat and sugar alternative. But I love cookies so I needed to find a better alternative and I think this is it. 

Now don't be fooled. Like any dessert these chocolate chip cookies need to be consumed in moderation, but if you are going to eat a cookie  why not reach for one of these instead of store brands with extra sugar, fat and ingredients you have never heard of. These cookies are a spin off of my favorite chocolate chip cookie recipe and over the years I have enhanced and refined it little by little, taking out some of the calories and adding in nutrition until I reached this incredible blend between flavor and nutrition. 

So if you are looking for soft, flavorful, melt-in-your mouth chocolate chip cookies with no calories and not fat, these are not for you. But if you are looking for soft, flavorful, melt-in-your-mouth chocolate chip cookies that have some nutritional value and fewer calories that regular cookies, you have come to the right place. So dig in and enjoy with a little less guilt.

Ingredients:
1 t. Baking Soda
1 t. Salt
1 Cup Butter
3/4 Cup Truvia
2 T. Molasses
1 t. Vanilla
2 Eggs
1/4 Cup Wheat Germ
1/4 Cup Ground Flax
3/4 Cup White Flour
1 Cup Whole Wheat Flour
1/2 Cup Dark Chocolate or Semi-Sweet Chocolate Chips

Preheat the oven to 350 degrees. Soften butter and then whip butter, Truvia, molasses, vanilla and eggs in a  blender. Mix in the baking soda, salt, wheat germ, ground flax, white flour and whole wheat flour until combined. Stir in chocolate chips. Scoop with a small cookie baller into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Bake at 350 for 6-7 minutes when barely light brown. Drop cookie sheet on counter to help them flatten out and leave on the cookie sheet for another 3 minutes to continue cooking. Scoop off and place on a wire rack to cool. I love to eat them with a glass of cold 1% milk. Delicious!