So this post started with me wanting to make Joy’s Chocolate Chip Cookie Dough Balls. Until I tasted them. Maybe it was because I tried the dough when it was just made instead of after 3 hours of chilling, but to me they just tasted like flour and applesauce. The idea was to make cookie dough with applesauce or yogurt instead of eggs so that you can freeze it and eat it raw without risk of bacteria from raw eggs (not that this has ever bothered me with cookie dough, but hey I thought I’d give it a go). I was very excited to taste these, but they weren’t what I imagined. There’s still a small bowl of dough in the freezer though, so I’ll check back in a few hours and we’ll see how it tastes then.
I decided to healthy-up this recipe a little when I was making it to see what happened. Joy’s dough was a standard cookie recipe, except for the addition of yogurt instead of eggs. I added applesauce in place of half the butter, reduced the sugar and used wholemeal flour instead of white. The result is a (somewhat) healthy chocolate chip cookie, that is certainly very ugly but also very yummy.
HEALTHY CHOCOLATE CHIP COOKIES
Adapted from Joy the Baker.
55g unsalted butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup greek yogurt
1/4 cup applesauce
1/2 tsp vanilla
1/2 tsp baking soda
1 tsp salt
1 cup + 2 tbsp wholemeal plain flour
1 cup dark chocolate chips
Beat the butter and the sugars in the bowl of an electric mixer until a ball of dough forms. Add the yogurt, the applesauce and vanilla and continue to beat until incorporated.
Add the flour, salt and baking soda and beat on a low speed until just combined. Pour in the chocolate chips and mix until well dispersed in the dough.
At this stage, you can freeze the dough for three hours before rolling it into balls and dipping them in melted chocolate. Or you could just eat the dough straight from the bowl.