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Darlin’ asked the following question:
I’m looking for a recipe for healthy chocolate chip cookies, sultana and oatmeal cookies, and any other healthy cookie recipes are much appreciated.
I’m looking for a recipe for healthy chocolate chip cookies, sultana and oatmeal cookies, and any other healthy cookie recipes are much appreciated.
November 5th, 2009 at
Chocolate Chip Cookies:
About 2 1/2 dozen cookies
Active Time: 10 minutes
Total Time: 35 minutes
Ingredients
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
Preparation
1.Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2.Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3.Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
Nutrition
Per cookie: 99 calories; 5 g fat (2 g sat, 2 g mono); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 64 mg sodium; 55 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat
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Apple Oatmeal Cookies:
About 3 dozen cookies
Active Time: 30 minutes
Total Time: 45 minutes
Ingredients
1 cup old-fashioned oats
1/2 cup chopped pecans, or walnuts
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground nutmeg
2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions
1/2 cup coarsely shredded peeled apple, such as McIntosh or Cortland (about 1 small apple)
1/2 cup packed light brown sugar
1/4 cup apple butter
4 tablespoons granulated sugar, divided
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1/2 cup diced dried apples
Preparation
1.Preheat oven to 375°F.
2.Spread oats and nuts on a baking sheet. Bake until fragrant and golden, 5 to 8 minutes; set aside. Coat 2 baking sheets with cooking spray.
3.Whisk flour, baking soda, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg in a medium bowl. Combine egg whites, shredded apple, brown sugar, apple butter, 3 tablespoons granulated sugar, oil and vanilla in a large bowl; stir until blended. Add the dry ingredients and stir until just moistened. Stir in dried apples and reserved oats and nuts.. Drop the dough by level tablespoonfuls, about 2 inches apart, onto the prepared baking sheets.
4.Combine the remaining 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon in a small bowl. Coat the bottom of a glass with cooking spray. Dip the glass into the cinnamon sugar and flatten cookies with it, dipping the glass into the cinnamon sugar for each. Bake the cookies, one sheet at a time, until lightly browned, 10 to 12 minutes. Cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Tips & Notes
Look for whole-wheat pastry flour in health-food stores; it gives baked goods a light texture while adding fiber. Store in an airtight container in the freezer.
Nutrition
Per cookie: 70 calories; 2 g fat (1 g mono); 12 g carbohydrates; 1 g protein; 56 mg sodium; 37 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat
Ingredients
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
Preparation
1.Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2.Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3.Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
Nutrition
Per cookie: 99 calories; 5 g fat (2 g sat, 2 g mono); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 64 mg sodium; 55 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat
November 5th, 2009 at
Chloe’s Apple Oatmeal Cookies sound delicious. I may have to try out her recipe myself!
I’m a huge nut lover, so really, any cookies and cakes that I make, I tend to throw in some of my favorite nuts. Nuts are a great source of protein and are so healthy for you. PLUS, things always taste better when I add them. Anyways, I always get my selection from, They have an enormous selection of nuts. Their cashews are absolutely huge – I find myself snacking on them while I’m baking. They are delicious too!
Hope this helps and happy baking!
November 6th, 2009 at
Title: Banana Cookies ggggggggggggggggggggg
Categories: Cookies
Yield: 60 servings
3/4 c Soft margarine; low fat, plu
-s
1 tb Soft margarine; low fat, div
-ided
3/4 c Granulated sugar
2 Egg whites; slightly beaten
2 ts Vanilla extract; divided
1 c Mashed bananas
2 c All-purpose flour; or
-unbleached
1 ts Baking soda
1/4 c Skim dry milk
1/2 c Brown sugar, packed
2 c Powdered sugar; sifted
Recipe by: Healthy Cooking for Two
Preheat oven to 350 degrees; lightly coat cookie sheets with vegetable
cooking spray. In a large bowl, cream 3/4 cup margarine and sugar; add the
egg whites, 1 teaspoon vanilla extract and mashed bananas. In a small bowl,
combine the flour and baking soda; add the the banana mixture, 1/2-cup at a
time, mixing well.
Drop by teaspoonfuls onto the cookie sheets. Bake for 8 minutes, or
until just browned around the edges; remove to wire racks to cool. For the
frosting, in a small saucepan, combine 1 tablespoon margarine, milk and
brown sugar. Bring to a boil over medium-high heat. Reduce heat to medium
and continue to boil for 2 minutes. Remove from the heat; add the powdered
sugar and 1 teaspoon vanilla extract, beating until smooth. It may be
necessary to adjust the milk or sugar to get the desired spreading
consistency. Spread a thin layer of frosting on each cookie. Let the icing
harden before storing the cookies. Penny Halsey (ATBN65B). Nutrition Analysis: 59 calories, 1g protein, 12g carbohydrate, 1g fat, 0mg cholesterol, 15mg sodium.
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