Chocolate Chip Cookies With Honey
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Recipe for chocolate chips cookiesExam time and everyone can feel the heat. Kids are studying for long hours. Studying for long is monotonous. To keep them active during studious spells, you need to give them healthy supplements. These Wheat Germ Chocolate Chip Cookies made a wonderful treat for my Ladoo.Most mothers pick wafers and frozen items for snacking purposes. But the health gets compromised with such snacking. Unhealthy food also reduce your ability to focus and retain learned information. I have explained a little bit about healthy snacking in Honey Glazed Almond Recipe. I have constantly advocated the need of healthy snacking in healthy eating habits. Feel free to find my other healthy recipes for kids. This recipe has four super foods: Whole wheat: This provides the necessary glucose to the brain. The stabilized source of energy to a child brain helps them focus on study. Read the benefits of whole wheat at wholegrainscouncil.org.Honey: It is tremendous in preventing metabolic stress and achieve restful sleep. I have explained benefits of honey in my recipe of almonds glazed with honey. Flax seed: It is a rich source of omega-3 fatty acid. Omega 3 fatty acid is helpful in managing attention-deficit hyperactivity disorder. Benefits of Flax seeds are explained beautifully on WebMD.Toasted Wheat Germ: Wheat germ is full of protein and fiber. The vitamins (B1 and B6) help proper mood chemicals. I have used Foodthink toasted wheat germ. Organic facts list down the benefits of wheat germ.
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Ingredients
- 150 gm Whole Wheat Flour
- 50 gm Wheat Germ
- 30 gm Honey
- 50 gm Powdered sugar
- 80 gm Unsalted Butter
- ½ tsp Baking Soda
- 1 tbsp Flax Seed Powder
- 3 tbsp Water
- 1 tsp Chocolate Essence
- ¼ tsp Salt
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Instructions
- In a bowl, add whole wheat flour, wheat germ, butter, salt and sugar. Mix everything well until you get a crumbly mixture.
- In another bowl, dissolve flax seed powder into 3 tbs of water and set aside.
- Add honey and prepared flax seed solution to the crumbled mixture. Combine all these and make a dough. Don't over knead the dough if you want your Chocolate Chip Cookies to be crunchy.
- Add chocolate chips to the dough and place the prepared dough into refrigerator for 20 minutes. If you want flat chocolate chip cookies there is no need to refrigerate the dough. You can simply shape and bake.
- Keeping the dough in refrigerator, helps to stabilize the butter. After shaping when cookies will go into oven, they will get enough time to rise.
- Whereas if you will bake cookies immediately after kneading the dough, cookies will spread because of the melted butter.
- Meanwhile preheat the oven at 180 °C. Divide the dough into 16 equal parts and shape each. I like my cookies to be soft and chewy so I purposely shaped them thick.
- Simply roll each portion into a smooth round ball and slightly flatten it. Place the shaped cookies on a baking tray leaving some space in-between.
- Bake these shaped cookies in a preheated oven at 160 °C for 18 min or until the edges turn golden. Once done take out the cookies out from the oven.
- Place the cookies on a wired rack for some time and allow them to cool completely.
- As I said earlier, I like my cookies to be soft and chewy. I got perfect texture of my choice with this recipe. Once cool completely store these cookies in an airtight container.
- Did you like my recipe for chocolate chips cookies? Please let me know in the comments
Notes
- I have used wheat germ for this recipe, in case you don’t have wheat germ, add 50 gm of wheat flour or oats. Rest of the recipe will remain same.
- To make the recipe healthier I have added honey. You can substitute honey with 30 gm of brown/white sugar.
- Baking time depends upon the shape. Thicker the cookies, more time required to bake.
- You can replace flax seed solution with an egg.
- Skip adding salt if you are using salted Butter.
Recipe Nutrition
Calories: 200 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 22 mg | Sodium: 144 mg | Potassium: 136 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 252 IU | Vitamin C: 0.02 mg | Calcium: 14 mg | Iron: 1 mg
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I made it already…thank you for the lovely recipe.