WHOLE-GRAIN CHOCOLATE CHIP COOKIES
These chewy-crispy whole-grain cookies are only 110 calories each and use a little applesauce to replace some of the fat. Challenge your friends and family to see if they can tell!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
- Add the flour and oats to a food processor and pulse until the oats are finely ground. Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine. Whisk together the egg, applesauce and vanilla in a small bowl.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer). Beat on medium-high until the mixture is light and fluffy, about 4 minutes. Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated. Add the chocolate chips and mix until evenly distributed in the batter.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart. All the batter won't fit on the two sheets; cookies will need to be baked in batches. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely. Once the lined baking sheets are cool, repeat with the remaining batter. Store the cookies at room temperature in airtight containers for up to 3 days.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 80 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 1 grams, Sugar 9 grams
WHOLE GRAIN BREAKFAST COOKIES
My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!
Provided by IrisMac
Categories 100+ Breakfast and Brunch Recipes
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
- Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
- Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 26.1 g, Cholesterol 10.3 mg, Fat 16.3 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 173 mg, Sugar 15.3 g
WHOLE WHEAT CHOCOLATE CHIP COOKIES
This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!
Provided by loves2eat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g
WHOLE GRAIN 'STEEL-CUT' OATMEAL COOKIES
I just recently started eating Coach's 'steel-cut, cracked and toasted' Oats and it's got me hooked. It's nutty and full of flavor. The original recipe from the package the brown sugar is packed and the table salt is regular salt. Please note that I'm not sure how this will work with regular oatmeal. The number of cookies will depend on the size you make them. Okay, I bought another brand of 'steel-cut' oatmeal to see if there was a difference. There was enough difference in the texture, flavor, cook-time and overall quality (to me) that I recommend you use the Coach's brand for this recipe.
Provided by marisk
Categories Drop Cookies
Time 1h20m
Yield 36-48 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Cream butter.
- Add both sugars, salt, baking powder, baking soda, eggs, vanilla, cinnamon and half the flour. Beat to combine.
- Beat in the remaining flour.
- Add oats, pecans and cranraisins.
- Drop by rounded teaspoon on ungreased cookie sheet.
- Bake at 375 degrees for 12-15 minutes or until edges are golden brown. Cool on wire rack.
WHOLE GRAIN CHOCOLATE CHIP COOKIES
Fill your cookie jar with a healthier twist on chocolate chip cookies. This one's made with two whole-grain cereals and whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
WHOLE GRAIN COOKIES
High fiber cookie that I started making in high school. Figured if I was going to have a cookie (which I always would) it would be nice if it were a bit healthier.
Provided by Caryn
Categories Drop Cookies
Time 25m
Yield 4 1/2 dozen cookies, 27 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- In a small bowl, combine flour, nutmeg, cinnamon, cloves, salt, and baking soda; set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar.
- Add egg, milk, and vanilla; mix well.
- Slowly add dry ingredients mixing well after each addition.
- Stir in oatmeal and unprocessed bran.
- Add raisins if desired.
- Drop by rounded teaspoonfuls onto a greased cookie sheet.
- Bake for 8-10 minutes or until done.
Nutrition Facts : Calories 147.3, Fat 6, SaturatedFat 3.5, Cholesterol 21.7, Sodium 115.5, Carbohydrate 22.2, Fiber 1.6, Sugar 12.1, Protein 2.4
WHOLE-GRAIN BREAKFAST COOKIES
Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries, the treats should keep you well fueled throughout the morning. Think of them as your breakfast bowl to go. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes about 28
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment.
- In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it's okay if they break apart slightly).
- Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.
- Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.
WHOLE WHEAT COOKIES
These soft, old-fashioned cookies are quite flavorful. With the goodness of wheat germ, they make a wholesome snack.-Bertie Carter, Tahlequah, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 133mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
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