Chocolate Butter Cookies (Healthier version)
I wanted to make some butter cookies that were on the healthier side. These cookies are softer and chewier compared to a traditional crispier butter cookie.
Equipment
- 2 inch cookies cutters
- KitchenAid standing mixer
Notes -
- Substituted butter for unsweetened apple sauce
- Substituted all-purpose flour with whole wheat flour
- Substituted white sugar with Truvia
Yields - a soft, chewier, denser cookie
Chocolate Butter Cookies (Healthier version)
I wanted to make some butter cookies that were on the healthier side. These cookies are softer and chewier compared to a traditional crispier butter cookie.
Equipment
- 2 inch cookies cutters
- KitchenAid standing mixer
Notes -
- Substituted butter for unsweetened apple sauce
- Substituted all-purpose flour with whole wheat flour
- Substituted white sugar with Truvia
Yields - a soft, chewier, denser cookie
Cooking Instructions
- 1
Combine and sift under the Dry Ingredients
- 2
Use an electric mixer with a whisk attachment to combine the sugar and butter. Add the sugar bit by bit to combine well. Whisk on high speed to until the butter is fluffy and the sugar is melted through. High speed - 8
- 3
In a separate bowl, beat the egg and then mix in the apple sauce
- 4
Add the egg mixture to the mixing bowl and whisk again until combined thoroughly.
- 5
Change the attachment to the paddle/beater. Use low speed (stir/2). Add the flour mixture into the mixing bowl bit by bit to ensure that the flour is mixed well.
- 6
Place the dough into plastic wrap and make it into a ball.
- 7
Chill the dough for at least 45 mins in the fridge. Better results if you chill it longer.
- 8
Preheat the oven to 350F and line a baking tray.
- 9
Cut out your cookies.
- 10
Bake the cookies around 10-15 mins depending on the oven. My oven time was 12 minutes.
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