I suppose that there has to be something to be said for the fact that these cookies were a little bit closer to the "healthy" side of the holiday table, and as far as I know they tasted great, since my mom actually hoarded some for her own personal "work stash" and the guests that had a taste went back for seconds. I figured that I had to make the holiday gig my last real baking "hurrah" for a while, so I was going to make it worthwhile! A few of my loyal taste-testers / eaters have recently been bemoaning their apparent weight gain (just where they're gaining it, nobody else can see!) and I've been taken on as a personal nutrition consultant for a handful of them - I've turned it into a self-fulfilling job hunt, I guess! (By the way, I am taking online clients... you can email or Tweet me for details).
Berries n' Chocolate Granola Cookies
Makes 30
2 tbsp ground flaxseed
¼ cup hot water¾ cup shortening
½ cup packed brown sugar
½ cup sugar (I'm thinking maybe 1/4 cup next time)
1 tsp fresh-grated ginger
1/3 cup tart cherry juice
½ tsp vanilla
¼ tsp strawberry extract
½ cup rolled oats
½ cup Kamut flakes
2 cups strawberry granola
½ cup flour
½ cup whole wheat flour
¼ tsp baking soda
½ tsp salt
½ cup Craisins
½ cup dark chocolate chips
- In a small dish, whisk together flaxseed and hot water. Set aside for 10 minutes.
- In a bowl, cream together shortening and sugars.
- Beat in flaxseed mixture, ginger, cherry juice, vanilla and strawberry extract until well blended.
- Mix together oats, granola, flours, baking soda, and salt, then mix into shortening mixture just until blended.
- Mix in Craisins and chocolate chips.
- Cover and chill for 12-24 hours.
- Preheat oven to 350°F, line cookie sheets with parchment or SilPat.
- Form balls of dough and place onto sheets.
- Bake 11 minutes, then cool completely on the sheets.
Calories: 152.4
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 24.6 mg
Total Carbs: 23.8 g
Dietary Fiber: 1.5 g
Protein: 1.8 g
You can blame my incessant blog-reading, eye for gorgeous photography and love for all things nifty for these next ones. I think it was this photo on FoodBuzz from Kitchen Confidante that netted me first... but it was her recipe that sealed the deal. I had (have!) both leftover cranberries and roasted chestnuts hanging around, so I couldn't wait to see how the fresh fruit behaved in a cookie. Well, the Italian side of the family - being chestnut lovers - adored them, and the few that remain from the parties are being carefully savoured by the cookie monsters in the family!
Cranberry Chestnut Cookies
Makes 12
3/4 cup flour 1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp ground ginger
¾ cup chestnuts, roasted and chopped
2 oz butter
2 oz shortening
½ cup brown sugar
½ cup sugar
1 egg
1 tsp vanilla
½ cup chopped fresh cranberries
½ cup semisweet chocolate chips
¼ cup white chocolate chips
- Preheat oven to 350°F, line baking sheets with silpat or parchment.
- Whisk together flours, baking soda and ginger, set aside.
- Cream butter, shortening and sugars.
- Add egg and vanilla, beat well.
- Add flour mixture and chestnut pieces crumbs, mix until just incorporated.
- Add cranberries and chocolate chips. Mix.
- Bake for 15 minutes or until golden brown.
- Cool completely on sheets.
Total Fat: 11.7 g
Cholesterol: 28.3 mg
Sodium: 42.2 mg
Total Carbs: 38.8 g
Dietary Fiber: 1.4 g
Protein: 2.7 g
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