These treats made with whole grain flour have a nutty, rich taste that people expect from a home-baked cookie.
It’s fun and easy to incorporate healthy whole grain flour into your favorite traditional recipes. I added dried cherries for a twist, but these cookies are just as good as a classic chocolate chip.
Makes 16 large cookies
- 3/4 cup trans-fat free margarine, softened
- 3/4 cup packed brown sugar
- 2 eggs
- 1 1/2 cups "white" whole wheat or spelt flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chips or chunks
- 1/2 cup dried cherries
- Non-stick cooking spray
- In a large bowl, beat the margarine with the brown sugar until well combined. Stir in egg yolks and salt until smooth. Sprinkle with flour and baking soda. Mix until a stiff dough forms. Fold in chocolate chips or chunks and cranberries. Form into a 3-inch thick log and refrigerate at least one hour or over night.
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper or coat with cooking spray. Cut dough log into 1/4-inch-thick cookies and place on the cookie sheets 1 inch apart (cookies will spread). Bake 10-12 minutes until cookies begin to firm. Cool on cookie sheet 3-4 minutes, then remove to a wire rack. Cool completely before storing in an air-tight container for up to 3 days.
Nutritional Stats Per Serving (1, 2-inch round cookie): 85 calories, 0 g protein, 9 g carbohydrates, 4 g fat (1g saturated), 9 mg cholesterol, 0 g fiber, 72 mg sodium
Weight Watchers® Points Plus: 2