Anyone have any healthy cookie recipes?

Jennifer - posted on 05/01/2012 ( 3 moms have responded )

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I have always been very perticular on how I feed my children. They get tons of fresh fruits and veggies and very little sweets (except for a special occasion). My problem is with my 4th child. Her first true word besides the usual mom-mom and da-da was cookie! A lot of my family is having a really hard time resisting when this tiny little girl so sweet and innocent looks up and says "cookie" (and now followed by... "peez"). I do have to admit, sometimes it is incredibly hard not to give in, because she looks just so darn cute!!! Obviously I still really limit on the amount of cookies she gets, but was wondering if anyone had a "healthy" cookie recipe they could share. I know they are still going to be cookies, and need to be limited, but at least I will know she will be getting something a little better than the usual chocolate chip.

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Brittney - posted on 05/01/2012

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Chocolate chip cookies:

About 2 1/2 dozen cookies



Active Time: 10 minutes



Total Time: 35 minutes



NUTRITION PROFILE

Diabetes appropriate | Low carbohydrate |



View Our Nutrition Guidelines » 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

Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

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.

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; 1 g fiber; 64 mg sodium; 55 mg potassium.



Carbohydrate Servings: 1



Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat





Double chocolate peanut butter chewies:

3 dozen cookies



Active Time: 1 hour



Total Time: 1 1/2 hours



NUTRITION PROFILE

Diabetes appropriate | Low carbohydrate |



View Our Nutrition Guidelines » INGREDIENTS

1 cup chunky natural peanut butter

1/4 cup canola oil

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

2 large eggs

3 tablespoons low-fat plain yogurt

1 tablespoon vanilla extract

3/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 cup rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup semisweet chocolate chips

1/4 cup trans-fat-free peanut butter chips, such as Sunspire

1/4 cup turbinado sugar (see Note)



PREPARATION

Preheat oven to 350°F.

Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.

Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips.

Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.

Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.

Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

TIPS & NOTES

Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Ingredient Note: Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

NUTRITION

Per cookie: 115 calories; 6 g fat ( 1 g sat , 1 g mono ); 12 mg cholesterol; 13 g carbohydrates; 3 g protein; 1 g fiber; 102 mg sodium; 33 mg potassium.



Carbohydrate Servings: 1



Exchanges: 1 other carbohydrate, 1 fat



also try this website:

http://www.livinghealthymom.com/healthy-...

3 Comments

View replies by

Janelle - posted on 05/20/2012

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www.allrecipes.com
i just made some chex cereal bars...lots of dried fruit and chex cereal. they are even gluten free. plus they taste good! i also do my rice krispie treats with peanut butter instead of marshmallow.

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