Feeding Your Family: The Not Too Healthy Chocolate Chip Cookie

One of the great joys of parenthood comes in the act of surreptitiously sneaking healthful ingredients into a child's favorite foods. But there is one rule of thumb: it still has to taste good These chocolate chip cookies fill the bill (almost)!


By Larissa Phillips



A Little Sleight of Hand … Goes a Long Way


I was reminded of this the other day when I made chocolate chip cookies. My 6-year-old son took one look at the plate of piping hot cookies, fresh from the oven, and made a face.


"Oh man," he said sadly. "I hate that kind of cookie."


Perhaps I have been too heavy-handed with the flax meal and the ground pumpkin seeds. It took a while to convince him that I have changed my ways. As far as he was concerned, chocolate chip cookies were about as tasty as a loaf of lentils with bits of candy distributed throughout.


I've made other mistakes, too. A couple of years ago, I became obsessed with making a nutrient-dense tomato sauce for pizza and spaghetti. I would sauté some chopped onion in olive oil, and then add a few tablespoons of chopped zucchini or Swiss chard. When everything had softened, I would add canned tomatoes and let it cook down. My vegetable-averse son would eat his pizza or his pasta, having no idea that he was stocking up on vitamins and minerals.






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