Best Eggless Chocolate Chip Cookies - Whole Wheat and Minimum Butter

With kids at home during the lock down, they are forever hungry. And that makes us explore more in the kitchen. I have already posted a chocolate chip cookie recipe before which is super delicious, but I wanted to try out a variation by cutting down the butter and substituting with olive oil. And the taste was just as perfect. It was a big hit at home and was almost they completely cooled down.

These are super easy to make with the kids and great activity to engage the kids in baking.

Makes - 36

Ingredients Required:

Whole Wheat Flour - 1 cup
All Purpose Flour - 1 cup
Brown Sugar - 1/4 cup
White Sugar - 1/4 cup
Yogurt - 1/4 cup
Butter - 1/4 cup

Olive Oil - 1/4 cup
Vanilla Extract - 2 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Chocolate Chips - 1 1/2 cups

How to bake?

1. In a large mixing bowl, add the butter and sugar. Beat with hand whisk or electric mixer till creamy and white.
2. Add the oil, yogurt and vanilla extract and mix well till incorporated
3. Add the flours, baking soda, salt and mix
4. Combine with hand to form a dough. Do not knead.
5. Add in the chocolate chips and mix well.
6. Cover with cling fling and refrigerate for an hour
7. Pre heat the oven to 350, roll out small balls between your palm and gently flatten them out and place them on the baking sheet
8. Bake for 10-12 minutes till the edges brown, cool down in the cooling tray and store

Notes:

1. The sweetness was on the lower side, but that is how we like them and if you are using semi-sweet chocolate chips, then this would be perfect. If you are using sweetened chocolate chips, then better to lesser the sugar.

2. I have tried with 100% all purpose flour and a mix of whole wheat and all purpose flour. Taste is same