WHOLE WHEAT COCONUT COOKIES
These crunchy, crispy cookies are made with whole wheat flour and are egg-free - they're not boring, tasteless health cookies, though! The combination of cognac, anise, coffee, and walnuts is unusual and sooo tasty! Also very quick to make! You can play around with the amount of flour: with 200 ml you get thin cookies, and closer to the 225 ml the cookies no longer spread much so you get a thicker crunch.
Provided by stormylee
Categories Dessert
Time 25m
Yield 20-24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 175°C Line a cookie sheet with parchment paper.
- Beat butter and sugar until light and fluffy.
- Add the rest of the ingredients and mix. The dough is quite stiff and crumbly, but you should still be able to form it into balls that stick together.
- Roll dough into 1 inch balls and place on the cookie sheet.
- Bake in the preheated oven for about 15 minutes or until golden. Allow to cool on the cookie sheet for a while and then transfer carefully on a wire rack to cool completely (the cookies are very fragile when hot).
- Dust warm cookies with powdered sugar.
Nutrition Facts : Calories 90.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 13.4, Sodium 57.6, Carbohydrate 5.6, Fiber 0.9, Sugar 1.5, Protein 1.2
COCONUT COOKIES
Steps:
- Pulse coconut in a food processor until finely ground.
- Follow recipe for basic butter cookies, mixing in coconut and almond extract after adding flour. (To roll cookies into balls, see cooks' note, below.)
- If garnishing, sprinkle cookies with flaked coconut and coarse sugar before baking.
EASY WHOLE WHEAT PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
- Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 11.3 g, Cholesterol 11.9 mg, Fat 6.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 64.2 mg, Sugar 7.5 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 WHEAT CHOCOLATE CHIP COOKIES
Another winning recipe from the Nutrition Action health letter, using tub light butter and whole wheat flour. People are surprised how much they enjoy the flavor of these, and I have to agree! The texture and taste won't disappoint. Refrigerate any unused dough, as they're best the day you make them. Makes 48 (3/4 ounce) cookies. If you prefer larger cookies, just increase the cook time by a few minutes.
Provided by kindcook
Categories Drop Cookies
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Combined the flour, baking soda, and salt and set aside.
- In a large bowl, combine the tub light butter and sugars and beat until smooth.
- Add the egg and vanilla and beat until smooth.
- Add the flour mixture and beat until all the flour is combined.
- Stir in chocolate chips and walnuts if desired.
- Drop the dough, one spoonful at a time onto an ungreased baking sheet (NOTE: I've found refrigerating the dough, especially overnight, makes it much easier to shape and more like store bought cookie dough).
- Bake at 350 F for 10 to 15 minutes or until cookies are just browned.
- Remove from the sheet to cool.
Nutrition Facts : Calories 82.6, Fat 3, SaturatedFat 1.7, Cholesterol 7.7, Sodium 57.8, Carbohydrate 13.7, Fiber 0.8, Sugar 8.9, Protein 1.2
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