Recently I tried to make a healthier version of chocolate chip cookies. They are one of my favorite indulgences. I used Hershey’s Classic Chocolate Chip Cookie recipe as my base. This is my favorite chocolate chip cookie recipe.
I was going for my own low sugar version. I swapped out the ¾ cup granulated sugar, and the ¾ cup brown sugar for 1 cup of agave nectar. Agave nectar is a plant based sweetener that is not supposed to contain chemicals as part of the processing. As well it is considered a low–glycemic sweetener which doesn’t spike your blood sugar levels. For more information on Agave nectar please click the link.
I also used bittersweet chocolate cut up into chunks instead of regular semi-sweet chocolate chips. I did this because bittersweet chocolate does not contain sugar.
Lastly, instead of using 1 cup of butter, I used ½ butter, and ¼ cup plus 2 tablespoons olive oil. I left some of the butter because it give the cookies a better flavour, but replaced half with olive oil because it is a healthier fat.
The result: Not so good!
The cookie itself came out much more cake like than the usual thin slightly crispier cookie. The batter rose much higher. Normally I keep the cooking time on the low side because I don’t like the cookies to be super crispy, but I like them to be thin.
The actual cookie itself did not taste too bad, but it was the chocolate that was horrible.
In son’s words “Mommy this is yucky chocolate!” You know it is bad if your kids are picking the chocolate out.
Next time I would try going with at least a dark chocolate, which is lower in sugar than semi-sweet but should have a more pleasing flavour.
I wish I had a picture to share but I didn’t think to take one. Stay tuned for more recipe trials...
Have a great weekend!
Do you have any recipe disasters or successes you would like to share?
I was going for my own low sugar version. I swapped out the ¾ cup granulated sugar, and the ¾ cup brown sugar for 1 cup of agave nectar. Agave nectar is a plant based sweetener that is not supposed to contain chemicals as part of the processing. As well it is considered a low–glycemic sweetener which doesn’t spike your blood sugar levels. For more information on Agave nectar please click the link.
I also used bittersweet chocolate cut up into chunks instead of regular semi-sweet chocolate chips. I did this because bittersweet chocolate does not contain sugar.
Lastly, instead of using 1 cup of butter, I used ½ butter, and ¼ cup plus 2 tablespoons olive oil. I left some of the butter because it give the cookies a better flavour, but replaced half with olive oil because it is a healthier fat.
The result: Not so good!
The cookie itself came out much more cake like than the usual thin slightly crispier cookie. The batter rose much higher. Normally I keep the cooking time on the low side because I don’t like the cookies to be super crispy, but I like them to be thin.
The actual cookie itself did not taste too bad, but it was the chocolate that was horrible.
In son’s words “Mommy this is yucky chocolate!” You know it is bad if your kids are picking the chocolate out.
Next time I would try going with at least a dark chocolate, which is lower in sugar than semi-sweet but should have a more pleasing flavour.
I wish I had a picture to share but I didn’t think to take one. Stay tuned for more recipe trials...
Have a great weekend!
Do you have any recipe disasters or successes you would like to share?
