Best Ever Chocolate Chip Cookies (Healthy Twist)

I love chocolate chips cookies!!!  So do my kids, my husband, and well, just about any person I ever met.  Except for those people who claim to not like sweets.  You don’t like sweets?  Well, I don’t like pickled herring, and that’s just about the same thing, right? 😛


These cookies are a spin off of my Best Ever Chocolate Chip Cookies, but made with whole wheat flour, ground flaxseed and oatmeal.  I also used dark chocolate chips instead of a mix of dark and semi sweet chocolate.  The result? A cookie filled with fiber, protein, omega 3 fatty acids and antioxidants that is crunchy on the outside and chewy on the inside.  Sorry, still contains sugar and butter, as any good cookie should!  I WON’T sacrifice flavor and texture for a few calories, but that’s just how I roll.  I WILL continue to give you delicious recipes for ‘baked from scratch’ goodies!  Happy National Chocolate Chip Cookie Week!  Enjoy! 🙂

Best Ever Chocolate Chips Cookies (Healthy Twist) ~ Pearls + Girls

Best Ever Chocolate Chip Cookies (Healthy Twist)

Yield:  4 dozen cookies


1 cup all purpose flour

1 1/4 cups whole wheat flour

2 TBSP ground flaxseed

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup sugar

3/4 cup brown sugar

2 tsp vanilla

2 eggs

1/2 cup oatmeal

10 oz. bag Ghirardelli 60% dark chocolate chips


Preheat oven to 375 degrees Fahrenheit.  Whisk together flour, ground flaxseed, baking soda and salt in a bowl, set aside.  Cream butter with sugar and brown sugar in a mixing bowl on a stand mixer fitted with a paddle attachment.  Add vanilla and eggs, one at a time, mixing on low speed until incorporated.  Gradually blend dry mixture into creamed mixture.  Sitr in oatmeal.  Stir in chocolate chips.  OPTIONAL:  Chill dough for a minimum of 12 hours or a maximum for 24 hours.  Allowing the dough to rest will give you an extra crispy cookie with an extra chewy center.  Trust me, it’s worth it!!!  Using a tablespoon or medium cookie scoop, drop cookie dough onto ungreased or Silpat lined cookie sheets.  Bake for 11 to 13 minutes or until golden brown.