It’s hard to say no to cookies. That’s why this cookie recipe is such a treat.
Try this recipe
Naturally sweet and moist applesauce, heart-healthy canola oil and organic whole-wheat pastry flour are substituted in this recipe. Add oatmeal with soluble fiber to lower cholesterol and help prevent heart disease, super fruit dried cranberries, mineral-rich dried apricots, walnuts loaded with omega-3s and dark chocolate with antioxidants, and these cookies are almost good for you. Of course, you should still eat just one or two, but they are a healthier choice for gatherings or holidays.
Kitchen sink cookies
Prep: 40 minutes
Cook: 13 minutes
Total: 53 minutes
Yield: 18-20 cookies
- 2 tablespoons unsalted butter, softened
- 2 tablespoons canola oil
- 1/3 cup light brown sugar
- 1/4 cup applesauce
- 1 egg white
- 1 teaspoon vanilla
- 2/3 cup whole-wheat pastry flour
- 1/2 cup oatmeal
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped dried apricots
- 1/4 cup lightly toasted walnuts
- 2 ounces dark chocolate, cut into chunks
- Cooking spray
Preheat oven to 375 degrees F.
Combine butter, oil and brown sugar, and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2 inches apart on baking sheet. Press cookies down to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.
Each serving (about 2 cookies) contains about 200 calories, 10 g fat, 3.5 g saturated fat, 7 mg cholesterol, 74 mg sodium, 25 g carbohydrates, 2.5 g dietary fiber and 3 g protein.