The walnuts in these cookies contain healthy plant omega-3s, monounsaturated fat, and important phytochemicals. They also have dark chocolate, which in small amounts may be good for the heart and arteries and may help lower blood pressure (thanks to the flavonoids in cocoa).
Nutrition Information: Per serving: 140 calories, 2.2 g protein, 19.5 g carbohydrate, 5.5 g fat, 1.1 g saturated fat, 0.1 mg cholesterol, 1.5 g fiber, 74 mg sodium. Calories from fat: 35%.
1 cup whole-wheat flour
2/3 cup unbleached white flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup + 2 tablespoons reduced-fat margarine (with 8 grams fat per tablespoon and no trans fat)
1/4 cup light cream cheese or low-fat yogurt (vanilla or any fruit flavor)
3/4 cup packed brown sugar
1 large egg (use a higher omega-3 brand, if available)
1 1/2 teaspoons vanilla extract
2/3 cup dark chocolate chips (like Hershey’s Special Dark Chips)
2/3 cup flaked coconut
1 cup walnut pieces (or pecan pieces)
- Preheat oven to 375 degrees. Line a jellyroll pan or cookie sheets with parchment paper.
- In medium bowl, combine flours, baking powder, baking soda, cinnamon and salt with whisk; set aside.
- In large mixing bowl, cream together the margarine, light cream cheese or low-fat yogurt, and brown sugar on medium speed until blended and fluffy. Add egg and vanilla; beat on medium to blend. Gradually beat in dry ingredients.
- Stir the chocolate chips, coconut, and walnuts into the dough with a wooden spoon.
- Using a cookie scoop level with dough (1/8 cup of dough), place scoops of dough about 2 inches apart on prepared baking sheet. Bake for about 8 minutes. Remove to wire rack to cool completely.
Yield: Makes about 3 dozen cookies
Turn your guilty pleasure into a more wholesome treat!