Heart-Healthy Chocolate Cherry Cookies
- 1/3 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1 cup dried cherries (chopped) OR dried cranberries
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 3 ounces bittersweet chocolate, coarsely chopped (or use dark chocolate chips)
Ingredient Swap Ideas: Use all whole-wheat flour (2/3 cup) instead of including white flour. Substitute 6 Tbsp. applesauce for butter, ¼ cup egg substitute for the large egg and ¾ cup Splenda brown sugar (or other brown sugar alternative) for the regular brown sugar.
Serves: 25-30 cookies
Preheat oven to 350 degrees. Gently spoon flours into dry measuring cups and level with a knife. Combine flours with oats, baking soda and salt in a large bowl; stir with a whisk. Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Use a tablespoon to drop dough 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10-12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans and cool on wire racks.
Nutrition Facts (1 cookie):
Calories: 89 kcal
Carbs: 17 g
Protein: 1 g
Sodium: 87 mg
