Deanna Schweighardt, RD, CDCES, a registered dietitian and certified diabetes educator with The Center for Diabetes Wellness and Prevention, provides the following chocolate chip cookie recipe, with a healthy twist, in honor of National Chocolate Chip Cookie Week.
Ingredients:
½ cup butter, softened
¼ cup non-fat plain yogurt
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups oat flour
½ teaspoon baking soda
1 cup chopped walnuts
½ cup dark chocolate chips
¼ cup carrots, shredded
¼ cup dried cranberries
Instructions:
- Preheat your oven to 325F and line a baking sheet with parchment paper.
- In a mixing bowl, beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in walnuts, chocolate chips, carrots, and cranberries. Roll dough into small balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Things To Note
Although carrots are not normally found in cookies, they can act as a natural sweetener while adding moisture. You can also replace half of the recommended chocolate chips with dried cranberries. These cookies are a good source of fiber.