A healthy and delicious chocolate chip cookie? Yes! Savor it with sips of coffee (or milk).

Years ago I developed an amazing chocolate chip cookie recipe while working as an executive editor at a food magazine. It received rave reviews from friends, co-workers, and readers. It has a secret ingredient you may omit and replace with butter, bumping up the fat content. Enjoy!

(Psst. . .You may not know this: I am the author of three books featuring healthy recipes. Would you like to see more recipes healthy recipes at my blog? Please leave a comment and tell me. Thanks!)

Lucy’s Best Chocolate Chip Cookie Ever

Chewy, chocolate-y, just sweet enough, and very low in fat, this cookie uses a secret ingredient: apple butter, found near the jellies in your local grocery. You may replace it with 2 tablespoons of butter.

3 Tbs. apple butter

2/3 cup granulated sugar

1 egg

Up to 2 tablespoons of melted butter

1/2 tsp. vanilla extract

1 cup unbleached white flour

1/4 cup whole-wheat flour or unbleached white flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup semisweet chocolate chips

1/4 cup chopped pecans

Makes 36; serves 12

Preheat the oven to 375 degrees. In a medium bowl, thoroughly combine the apple butter, sugar, egg, melted butter, and vanilla. In another bowl, combine the flours, baking soda, and salt. Stir the dry ingredients into the wet ingredients. Add the chocolate chips and pecans, and stir until combined. Drop the batter by spoonfuls onto baking sheets. Bake until lightly golden brown, about 8 minutes. Watch carefully. Let cool on paper towels. Store the cookies in an airtight container.

PER SERVING: 171 calories, 3g protein, 5g fat (26 percent calories from fat), 1g fiber, 154mg sodium.

Question: Would you like to see more healthy recipes here on my blog? Please leave a comment and “vote.”

With Joy Overflowing!

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