Chewy Chocolate Chunk Cookies

Snuggled under a duvet and munching warm cookies sure beats shovelling snow or schlepping around in the pouring rain. These low-fat cookies may be a healthier version of your recipe, but they’re still treats, so no pigging out.

1 Tbsp (15 mL) ground flaxseed
2 Tbsp (30 mL) skim milk powder
3 Tbsp (45 mL) water
1/4 cup (60 mL) organic canola oil
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) organic granulated white sugar
1 tsp (5 mL) pure vanilla extract
2 Tbsp (30 mL) wheat germ
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) bittersweet chocolate chunks, at least 60 to 70 percent cacao
1/4 cup (60 mL) chopped dried tart cherries
1-1/4 cups (310 mL) whole wheat flour
2 Tbsp (30 mL) wheat germ
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) bittersweet chocolate chunks, at least 60 to 70 percent cacao
1/4 cup (60 mL) chopped dried tart cherries

1. Preheat oven to 375 F (190 C). Line a cookie sheet with unbleached parchment paper or lightly spray with canola oil.
2. In a small bowl, mix together the ground flaxseed, skim milk powder, and the water. Set aside for 5 minutes.
3. Meanwhile, beat together the canola oil and the brown and white sugars. The batter will look like wet sand, but don’t worry–it’s supposed to.
4. Pour in the flaxseed mixture and the vanilla extract. Beat for 1 to 2 minutes or until creamy.
5. Stir in the whole wheat flour, wheat germ, and baking soda.
6. Stir in the chocolate chunks and dried cherries until well combined.
7. Drop by tablespoonfuls onto the prepared cookie sheet, press down to flatten slightly, and bake for 8 to 10 minutes or until lightly browned. Let set on the cookie sheet for 1 minute; then remove with a spatula and cool on a wire rack.
8. Store for up to 3 days in an airtight container or freeze for up to 1 month. Makes 24 cookies.

Each cookie contains: 106 calories, 4.5 g total fat, 0 g sat fat, 0 g trans fat, 29 mg sodium, 15 g cholesterol, 1 g fibre, 1 g protein

source: "Comfort Foods", alive #303, January 2008