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.
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
Ingredients
- 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
Instructions
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.
Nutrition information
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.
Source: foodnetwork.com
Print cookie recipe
I find the comment about using healthy almond or coconut flour. I am allergic to almonds and would have a nasty reaction. Since almond flour and milk are being used as a "healthy" alternative, I am very careful what I eat that other people have made and check the ingredient list on all packages. Healthy for one may not be healthy for another. I make my choices for my lifestyle and health.
Not familiar with whole wheat pastry flour and I've been cooking and baking for 63 years. Please enlighten me.
Hi, Ginna. Our nutritionist actually said she typically uses whole wheat flour – so it's really up to your personal preference. She believes the pastry flour version has a lighter texture.
This company describes the product as "Whole Wheat Pastry Flour is 100% stone ground from the finest soft white wheat. The lower protein content of this flour makes it perfect for whole grain baked goods like pie crusts, cakes, cookies, biscuits and pancakes." Source: https://www.bobsredmill.com/whole-wheat-pastry-flour.html
I hope that helps, and thank you for reading Shine365, Ginna. -Kirstie
Thanks Kirsten, I guess I always just chose the unbleached version for many years and never noticed a Whole Wheat Pastry Flour on the shelves. I will have to look closer the next time I purchase flour. I do find the term WHOLE wheat a little odd though because it ends up white and like regular flour in the end. To me, WHOLE means the intact kernel of wheat.
Now if you would buy a cracked wheat flour, then you would get more fiber, right? And there would be bits and pieces of the kernels of wheat in the flour.
Yes, you are correct, Ginna. Kari, nutritionist, said cracked wheat keeps nutrients like high fiber. She mentioned cracked wheat flour may not work in this recipe due to texture differences.
– Kirstie
There is no sugar listed in the Nutritional Information.
Good catch, Chris.
This is nutrition information directly from the recipe source. Sugars may be included in the carbohydrates content. I'll ask our nutritionist to clarify.
Thank you for reading. -Kirstie
Another suggestion, I scant the sugar in old fashioned recipes and it doesn't affect the taste or texture.
Hi, Chris. I did followup with one of our nutritionists. She said, "The 'added sugar' would be about 3.5 grams per cookie or 7 grams per serving (2 cookies)."
Thank you for the question! -Kirstie
I am once again dismayed at what Marshfield thinks is healthy. Sorry flour and sugar and canola oil??
Why don't you publish recipes that are gluten free with healthy flours like almond flour or coconut flour. And using healthy oils like coconut, olive or grass fed butter?
If the recipes you publish are what you consider healthy and they are not going to improve, then please take me off of your email list.
Susan, as mentioned, you should still eat these cookies in moderation, but they are a suggested healthier choice for gatherings or holidays.
Based on your concerns, you may find these Shine365 stories of interest. We discuss alternative flours and cooking oils.
https://shine365.marshfieldclinic.org/wellness/alternative-flours-recipe/
https://shine365.marshfieldclinic.org/heart-care/skinny-cooking-oil-fats/
If you find our content is not fitting your needs, there is a link to SafeUnsubscribe at the bottom of your emails.
I hope that helps. -Kirstie
Then unsubscribe
Susan – I did bring your concern to one of our nutritionists. She provided a good reminder that it's better we all try not categorizing foods as healthy versus non-healthy, but instead think about how all foods might fit into a healthy lifestyle.
– Kirstie