Looking for an all natural cookie recipe

[gumpsgirl]

I need this to be as healthy and calorie free as possible. I realize that it will have some calories, I just don't want a lot. The use of carob chips is more than fine too.

Thanks!

 

[WriterofWords]

Could you be more specific about "all natural"? I have a bunch of recipes but if you want no eggs, or no carbs, or something specific I can look through them. I have a lot of food allergies so all my goodie recipes are pretty simple and not too bad.

 

[gumpsgirl]

Yep! Sorry about that.

I am looking for a recipe that would be whole grain, low sugar, low calorie. Chocolate chip would be fine (preferred actually!) because I could substitute with carob chips and would also love a raisin or cranberry oatmeal type recipe.

Thank you!

 

[WriterofWords]

These are some I like, they may not have all of your requirements but you can work with them. You can use Splenda in place of white sugar too.

Chocolate Chip Yogurt Cookies with dried berries


makes approximately 3 dozen cookies

1 & 1/2 cups whole wheat pastry flour
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 & 1/4 teaspoons ground cinnamon
1 & 1/2 cups brown sugar, packed
1 & 1/4 cups old-fashioned oats
1 cup dried, mixed fruit (I used Welch’s Berry Medley)
2 cups semi-sweet chocolate baking chips
2 cups plus 1 tablespoon plain, low-fat yogurt (do not substitute with fat-free yogurt)
1/4 cup canola oil
Preheat oven to 350 degrees F for baking. Spray baking sheets with non-stick cooking spray or line with parchment paper to prevent sticking.

You can add nuts if you want, and change the flour to 2 cups of whole wheat and half cup of all purpose, but you need to leave some regular flour in this one.

In a large bowl, sift together the flours, baking powder and cinnamon. Whisk in brown sugar and oats; stir in dried fruit and baking chips. In a separate bowl, beat the yogurt and oil until combined; add to the flour mixture to form a dough. Drop by even spoonfuls onto prepared baking sheets. Bake for approximately 17 minutes, or until cookies are firm. Do not over bake and do not judge doneness by color as these cookies are naturally darker in appearance. Let rest for a few minutes, then transfer to a wire rack to cool.


Chocolate Chip Cookies with Bran Cereal

1 1/4 cups sifted whole grain flour (or white whole wheat) – 5.25 oz
1/2 teaspoon baking soda
1/4 scant teaspoon salt
6 tablespoons unsalted butter, cool
6 tablespoons granulated sugar or Splenda but it gets really sweet so only 4 TBS of Splenda
6 tablespoons brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
2 tablespoons hot water
1/4 cup (slightly heaping_ All Bran Original
1/3 cup chopped, toasted nuts (I used pecans)
2/3 cup semi-sweet chocolate chips or bittersweet chocolate chips

Preheat oven to 375 degrees F.

Stir together flour, soda and salt. Set aside.

Beat together butter and sugars until light and fluffy. Add egg and vanilla. Beat just until mixed. Mix in hot water. Add cereal, flour mixture, nuts and chocolate morsels, mixing until combined. Drop by teaspoon onto greased or parchment lined baking sheets.

Bake at 375°F about 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.

Makes about 15



Whole Wheat Chocolate Chip Cookies
3 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 sticks cold butter, cut into small pieces
1 cup dark brown sugar
1 cup sugar oir 3/4 cup sugar replacement like Splenda
2 eggs
2 teaspoons vanilla extract
8 ounces chocolate, chopped into bits
Preheat oven to 350 degrees. Line two baking sheets with parchment or Silpats.
Whisk the whole wheat flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
In the bowl of a stand mixer (or a large bowl in which you can use a hand mixer), beat the butter and sugars. Once they are creamy, add the eggs and vanilla. Beat to combine.
Add the dry ingredients in two batches and mix. Finally, add the chopped chocolate and just stir to incorporate.
Scoop balls of dough that are approximately 3 tablespoons worth. I used a quarter cup scoop to make it easy. These are big cookies, so six per sheet is plenty. Bake for 16-20 minutes, rotating the pans so that they each spend half the bake time on top and half the time on the bottom.
When the baking time is up, remove the cookies from the sheets and let them cool. Eat with milk and do your darnedest to resist the siren call from the remaining cookies.

 

[WriterofWords]

You can also substitute low sugar apple sauce in most baking recipes for the butter or buy a butter replacement that diabetics use.
There are brown sugar substitutes made my Splenda and a couple of other brands out there.
This is one of my favorite links for whole-grain cooking:
http://www.ifood.tv/network/whole_grain_low_sugar_cookies/recipes

 

[gumpsgirl]

Those look wonderful! Thank you!

 

[Pupsnpullets]

Try these. They have a rich history and they event have patent on the name. They're called Anzac Biscuits which in America is a little confusing cos they look like, and technically are cookies. Cookies are called biscuits downunder. Anyway, these cookie/biscuits are nutritious, have a great shelf life, very quick and easy to make and, best of all, they taste good!

http://www.anzacday.org.au/history/ww1/anecdotes/bikkies.html

edited to add the link to the biscuits! Nothing wrong with me, wrong with me, wrong with me........