I know I probably sound like an Ellie Krieger shill when I post, but her healthy recipes are mostly very, very good.

Here is a cookie recipe that makes everyone in the family happy. The cookies are on the small side, but very dense and rich tasting and have about 110 calories each.

Triple Chocolate Cookies
1/4 C butter, room temp
1/2 C dark brown sugar
1/4 C regular (granulated) sugar
1/4 C canola oil
1 egg
1 t vanilla
1/2 C all purpose flour
1/2 C whole-wheat pastry flour
1/4 C unsweetened cocoa powder
1/4 teaspoon salt, optional
1/3 C dark chocolate (2 oz) coarsely chopped
1/3 C milk chocolate (2 oz) coarsely chopped
2/3 Cup chopped pecans, optional
Oven at 350 degrees.
In a mixing bowl, beat together the butter and sugars until combined.
Add the oil and egg and beat until creamy.
Add in the vanilla.
In a separate bowl, whisk together the flours, cocoa powder, and salt.
Add the dry ingredients to the wet ingredients and mix well.
Mix in the chocolates and pecans.
Using a tablespoon, scoop the batter onto an ungreased cookie sheet.
Bake for 12 minutes.

Cooking Notes: I have made this recipe by using whole wheat pastry flour instead of the regular flour and they came out great. It is important to use whole wheat pastry flour, though and not just plain whole wheat flour.

Also, start keeping an eye on them at about 10 minutes into the oven. The cooking time suggested seems to be about 1-2 minutes longer than really needed, but I thought I'd include the official version of the recipe, in case it's an issue with my own oven.

Google hungrygirl's "Grab 'n' Go Breakfast Cookie".
They're pretty darned good and they freeze well!

Deanna

Hungry Girl is a great suggestion. I check that site often for various recipes and food info.

Kate

Here is a link that might be useful: Hungry Girl

I alter all cookie recipes I make in order to make 'healthier' cookies.

1. I add 3-4 T. flaxmeal to increase fiber, lignans, Omega-3 fatty acids, etc.

2. Use wholegrain flour. I use wheat, but also use spelt and rye in cookies - all freshly-milled. Avoid bleached and unbleached flour completely because it has NO redeeming nutritional value.

3. Substitute a portion of the flour with High-Maize Resistant Starch.

"One serving of Hi-maize (about 1 1/2 tablespoons) contains 6g of non-soluble dietary fiber: about 20% to 25% of your suggested daily requirement. Substitute for up to 1/4 to 1/3 the flour in your baked goods; adjust up or down to taste. Add to soups, sauces, and smoothies. How it works: Most starches are digested and absorbed into the body through the small intestine, but some resist digestion and pass through to the large intestine where they act like dietary fiber and improve digestive health. This type of starch is called "resistant starch". Hi-maize® resistant starch combines the health benefits of resistant starch (including prebiotic properties) and the texture benefits of a high quality carbohydrateÂe.g., white flour". (Source of information from King Arthur Flour.)

4. You can usually reduce the amount of sugar in recipes by 1/4-1/2. I also use low-glycemic agave nectar in cookies.

5. Add ingredients that are nutrient dense: fruit, nuts, oatmeal, etc.

6. Increase protein and reduce sugars.

7. Increase fiber from a number of sources (High-Maize, flaxmeal, bean flour, chia seeds, oatmeal, coconut flour, fruit and vegetables...)

8. Choose add-ins that will increase vitamins A, C, E

9. Increase iron (molasses)

10. Limit/lower fat

11. Lower sodium

-Grainlady

cindy, I also like Ellie Krieger and her recipes, she's never disappointed me.

I liked hungrygirl a lot until she became a pretty constant advertisement selling convenience food items. I've unsubscribed to her newsletter, so I haven't seen any of her latest recipes.

I often make cookies "healthier" by adding whole grain flours and substituting apple sauce or baby food prunes for part of the fat. I've also found that I can cut out a little of the sugar and still be OK, but you have to be careful on that or you'll compromise texture as well as taste.

I don't buy any expensive, unusual or hard to find items, but I do add dried fruit, nuts, flaxseed, sunflower seeds, fruit, coconut or peanut butter to recipes as it seems appropriate. Sometimes it works, sometimes it doesn't. (grin)

Annie