wheat germ - Kitchen Treaty A food blog with easy & flexible vegetarian recipes Mon, 05 May 2025 15:26:35 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 Healthy Loaded Chocolate Chip Cookies https://www.kitchentreaty.com/after-school-loaded-chocolate-chip-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=after-school-loaded-chocolate-chip-cookies https://www.kitchentreaty.com/after-school-loaded-chocolate-chip-cookies/#comments Thu, 20 Sep 2018 14:04:13 +0000 http://www.kitchentreaty.com/?p=12437 These chewy, melt-in-your-mouth healthy chocolate chip cookies taste amazing, with some fun and colorful stuff for the kids + wholesome fiber-filled goodness tucked in there too. They’re kind of like a healthy monster cookie without peanut butter, and they are SO GOOD! Basically, I took the standard chocolate chip cookie recipe and just started adding […]

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]]> These chewy, melt-in-your-mouth healthy chocolate chip cookies taste amazing, with some fun and colorful stuff for the kids + wholesome fiber-filled goodness tucked in there too. They’re kind of like a healthy monster cookie without peanut butter, and they are SO GOOD!

Chewy, chocolatey, fresh-out-of-the-oven cookies every time - plus a little bonus nutritional boost (they won't notice)! Make ahead and freeze for easy baking whenever you want.

Basically, I took the standard chocolate chip cookie recipe and just started adding healthy ingredients + colorful ingredients until I found the perfect balance in these yummy loaded chocolate chip cookies.

Table of Contents

The Story Behind the Recipe

Back in high school, I entered an essay contest with a piece about the meaning of home. I got third place, which felt like a big deal at the time! I don’t remember much about the essay, other than two things.

One, the sheer panic I felt when I had to read it to a massive crowd at a real estate convention. Eek!

And two, the fact that I wrote a detailed paragraph about the smell of freshly baked chocolate chip cookies greeting me as I arrived home from school – and about how little things like that are what make a house feel like home.

Chewy, chocolatey, fresh-out-of-the-oven cookies every time - plus a little bonus nutritional boost (they won't notice)! Make ahead and freeze for easy baking whenever you want.

It’s probably no surprise, then, that when my daughter started school last year, I baked chocolate chip cookies for her to arrive home to on her first day. I had to!

This particular cookie recipe was devised back when my kiddo was younger, even pickier, and in need of some heartier foodstuffs in her diet. So I added wheat germ, oats, and ground flaxseed to her favorite chocolate chip cookies, and bingo! Fiber Cookies were born. Or “Fiver Cookies” as her then-toddler self called them.

Now, they’ve evolved into “After-School Loaded Chocolate Chip Cookies” with candy-coated chocolate and sprinkles for color and fun. They’ve got the sweet stuff that makes them a treat but some added good stuff that gives them a bit of hearty nutrition that helps me, as a mom, feel a little more satisfied when she eats them.

Chewy, chocolatey, fresh-out-of-the-oven cookies every time - plus a little bonus nutritional boost (they won't notice)! Make ahead and freeze for easy baking whenever you want.

Healthy Loaded Chocolate Chip Cookies Ingredients

  • Butter – I like to use unsalted to better control the salt content in these cookies.
  • Granulated sugar & brown sugar
  • Eggs
  • Vanilla
  • White whole wheat flour – I like how white whole wheat has a bit of added nutrition without tasting TOO whole-wheat-y. But you can sub whole wheat if you prefer, or all-purpose.
  • Baking soda
  • Salt
  • Toasted wheat germ: For some added fiber and nutty flavor.
  • Flaxseed meal: For fiber, omega-3s, and protein.
  • Rolled oats: Wholesome oats add heft, fiber, and a bit of protein.
  • Chocolate chips or chunks – I like semi-sweet, but dark or milk chocolate will work too!
  • Candy-coated chocolates – Either the naturally dyed version or M&Ms work.
  • Candy sprinkles – Optional, but fun! I use the naturally dyed ones.

How to Make Them

These come together like your standard chocolate chip cookies, first mixing together the wet ingredients and the dry, then mixing them together and adding the chocolate and candies. Except you toast the wheat germ first.

I love to freeze the dough balls, then just bake a couple at a time right for a quick and easy snack. With the bonus aroma of freshly baked cookies!

Just scoop your dough and place the cookie dough balls on a baking sheet (no need to leave any space). Freeze them, then transfer the frozen balls to an airtight container or freezer bag and put them back in the freezer for up to 3 months.

When you’re ready to bake your healthy chocolate chip cookies, just pull some of the balls out, place them on a baking sheet (this time with 2-3 inches space), and bake according to the recipe directions.

Voila! Fresh baked cookies with hardly any effort!

Chewy, chocolatey, fresh-out-of-the-oven cookies every time - plus a little bonus nutritional boost (they won't notice)! Make ahead and freeze for easy baking whenever you want.
Print

Healthy Loaded Chocolate Chip Cookies

Chewy, chocolatey, and loaded with both colorful goodies and some bonus good stuff. For fresh-out-of-the-oven cookies every time, just freeze the dough and bake a few at a time. So easy!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 cookies
Calories 203kcal
Author Kare

Ingredients

  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine-grain salt or table salt
  • 1/2 cup toasted wheat germ*
  • 1/3 cup flaxseed meal aka ground flaxseeds
  • 1 cup rolled oats
  • 1 cup semi-sweet chocolate chips or chunks plus more for topping if desired
  • 1 cup candy-coated chocolates plus a few more for topping
  • 1/4 cup candy sprinkles optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a stand mixer or in a medium bowl using a hand mixer, add the butter and sugars. Mix until well-incorporated, about one minute. Add the eggs and vanilla. Mix until combined. Add the flour, baking soda, salt, wheat germ, and flaxseed meal. Mix JUST until combined (do not overmix). Add the oatmeal, chocolate chips, candy-coated chocolates, and sprinkles if using. Mix just until incorporated.

Option 1: Bake ’em all now

  • Scoop into 1.5-inch balls and top with two or three extra chocolate chips or candies if desired. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 8-10 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Option 2: Freeze now, bake later

  • Scoop into 1.5-inch balls and line them up right next to one another on a cookie sheet. Top with two or three extra chocolate chips or candies if desired. Transfer to freezer. When frozen, break apart the cookie dough balls and place in a freezer bag. Put back in freezer until you’re ready to bake.
  • To bake, pull as many cookie dough balls as you want to bake out of the freezer. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 9-11 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 87mg | Potassium: 76mg | Fiber: 2g | Sugar: 16g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg

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]]> https://www.kitchentreaty.com/after-school-loaded-chocolate-chip-cookies/feed/ 2 Healthy Blueberry Muffins https://www.kitchentreaty.com/healthy-blueberry-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=healthy-blueberry-muffins https://www.kitchentreaty.com/healthy-blueberry-muffins/#respond Mon, 27 Jul 2015 15:14:04 +0000 http://www.kitchentreaty.com/?p=15275 I hesitated to call these full-on “Healthy Blueberry Muffins” because, well, to some people, they still wouldn’t be healthy. Even though they’ve got whole wheat flour, flaxseed meal, very little oil, and natural sweeteners, they’re still basically carb bombs. Delicious, wonderful carb bombs. I almost called them “Healthier Blueberry Muffins,” because surely we can all […]

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]]> I hesitated to call these full-on “Healthy Blueberry Muffins” because, well, to some people, they still wouldn’t be healthy. Even though they’ve got whole wheat flour, flaxseed meal, very little oil, and natural sweeteners, they’re still basically carb bombs. Delicious, wonderful carb bombs.

I almost called them “Healthier Blueberry Muffins,” because surely we can all agree that these are healthier than the typical cupcake-masquerading-as-a-muffin. But I went ahead with “healthy.” Hey, at least I didn’t call them “skinny!” Note: I have totally done this before.

Anyway, even if we can’t agree on that, I guarantee we can all agree that I need new muffin pans. This is just downright embarrassing.

A few simple swaps - and a couple of add-ins - make these moist and healthy blueberry muffins much less decadent than their cupcake-y counterparts. But they still taste incredible!

So let’s get back to focusing on the muffins, shall we?

Without a doubt, we’re huge on muffins around here. So I’m big on trying to make these convenient little snack cakes healthier than the average bear, er, muffin. I like to throw a few healthy goodies in there (see: flaxseed meal and wheat germ) along with the just plain tasty stuff (blueberries! Which are, bonus, also healthy!)

A few simple swaps - and a couple of add-ins - make these moist and healthy blueberry muffins much less decadent than their cupcake-y counterparts. But they still taste incredible!

Applesauce is a miracle ingredient when it comes to baked goods, and I love to use it in muffins. It adds heft, natural sweetness, and a wonderful moist quality. So these have a full cup of the stuff in there – but they don’t taste like apple at all.

A few simple swaps - and a couple of add-ins - make these moist and healthy blueberry muffins much less decadent than their cupcake-y counterparts. But they still taste incredible!

Next, I nixed granulated sugar for honey (I’ve made these with pure maple syrup too – also great). And no vegetable oil or butter here – just a smidge of coconut oil.

These are a tad less sweet and definitely less cakey than, say, a bakery-bought blueberry muffin. These are moist – almost heavy, but in a good way – and totally feel like a hearty breakfast or snack instead of a guilty pleasure.

(more…)

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