Heart Healthy Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
2 cup(s) rolled oats (Mother's)1 1/4 cup(s) whole wheat flour, organic (King Arthur)1 1/2 tsp cinnamon 1/2 tsp baking soda 1/2 tsp salt 1/2 cup sesame tahini (Arrowhead Mills Organic)4 Tbsp unsalted sweet butter (Land O Lakes) 1 1/4 cup(s) brown rice syrup, organic (Lundberg)1 each large egg1 1/2 tsp vanilla extract 1/2 cup walnuts, chopped1 cup Ghirardelli 60% cacao dark chocolate chips 1/3 cup Dried Cranberries(Note: You can use a butter substitute instead)
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
Whisk oats, flour, cinnamon, baking soda and salt in bowl, then set aside.
In a mixing bowl, beat tahini and butter substitute until smooth. Then add brown rice syrup and beat on low until well blended. While mixer stays on low, slowly add dry ingredient mixture by spoonful. Add egg and vanilla till mixture is blended.
With a heavy spatula, fold in walnuts, chocolate chips and cranberries until blended.
Drop a tablespoon of dough onto baking sheet and continue placing dough 2 inches apart until cookie sheet is filled. Flatten dough slightly with fingertips. (You may need 2-3 cookie sheets, or do them in batches. Keep raw cookie dough chilled till ready to use.)
Bake 10-11 minutes to light golden brown. Allow to cool on cookie sheet for 5 minutes before removing.
Makes approximately 50 cookies.
Number of Servings: 50
Recipe submitted by SparkPeople user PETITECHIC.
Line baking sheet with parchment paper.
Whisk oats, flour, cinnamon, baking soda and salt in bowl, then set aside.
In a mixing bowl, beat tahini and butter substitute until smooth. Then add brown rice syrup and beat on low until well blended. While mixer stays on low, slowly add dry ingredient mixture by spoonful. Add egg and vanilla till mixture is blended.
With a heavy spatula, fold in walnuts, chocolate chips and cranberries until blended.
Drop a tablespoon of dough onto baking sheet and continue placing dough 2 inches apart until cookie sheet is filled. Flatten dough slightly with fingertips. (You may need 2-3 cookie sheets, or do them in batches. Keep raw cookie dough chilled till ready to use.)
Bake 10-11 minutes to light golden brown. Allow to cool on cookie sheet for 5 minutes before removing.
Makes approximately 50 cookies.
Number of Servings: 50
Recipe submitted by SparkPeople user PETITECHIC.
Nutritional Info Amount Per Serving
- Calories: 113.2
- Total Fat: 5.5 g
- Cholesterol: 6.7 mg
- Sodium: 52.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.5 g
- Protein: 2.0 g
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