Healthy Cookie Recipes for Any Occasion
Five healthy easy cookie recipes.
By Linda Rountree Grove

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CHOCOLATE CHIP COOKIES

A perennial favorite, these cookies are perfect with a glass of cold milk. At the risk of messing with perfection, this recipe uses whole-wheat flour.

1/2 cup brown sugar
1/2 cup butter, softened
1/2 teaspoon real vanilla
1 egg
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt
6 ounces chocolate chips (half a bag)

Heat oven to 375°F. Mix together brown sugar, butter, vanilla and egg. Add whole-wheat flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until set. Yields about 2 dozen cookies.
GINGERSNAPS

Gingersnaps remind me of crisp autumn days. The spices make the house smell wonderful when baking. This whole-wheat version also includes health-boosting wheat germ.

1/4 cup brown sugar
1/2 cup butter, softened
1/4 cup molasses
1 egg
1 cup whole-wheat flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt

Heat oven to 375°F. Mix together brown sugar, butter, molasses and egg. Add flour, wheat germ, baking soda, cinnamon, ginger, cloves and salt. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes until set. Yields about 2 dozen cookies.
PEANUT BUTTER COOKIES

Peanut butter cookies were always a favorite after-school snack. I’ve enjoyed many a peanut butter cookie while doing homework. This recipe varies from the cookie of my childhood in its use of whole-wheat flour and nonfat dry milk.

3/4 cup brown sugar
1/2 cup natural peanut butter
1/2 cup butter, softened
1 egg
1 cup whole-wheat flour
1/4 cup nonfat dry milk
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 375°F. Mix together brown sugar, peanut butter, butter and egg. Add whole-wheat flour, dry milk, baking soda, baking powder and salt. Drop dough by rounded teaspoonfuls two inches apart onto cookie sheet. Press crisscross pattern into dough with fork. Bake 8 to 10 minutes or until set. Yields about 2 dozen cookies.
SNICKERDOODLES

This cookie can bring a smile to the face of young and old alike just by its name. The use of whole-wheat flour and ground flaxseed give you even more to smile about.

3/4 cup brown sugar
1/2 cup butter, softened
1 egg
1 cup whole-wheat flour
1/4 cup ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 cup sugar
1 teaspoon ground cinnamon

Heat oven to 375°F. Mix together brown sugar, butter and egg. Add whole-wheat flour, flaxseed, baking powder, baking soda and salt. Shape into 1-inch balls. Mix sugar and cinnamon. Roll dough balls in mixture and place 2 inches apart on cookie sheet. Bake 8 to 10 minutes or until set. Yields about 2 dozen cookies.
OATMEAL RAISIN COOKIES

I’ve always thought oatmeal raisin cookies to be fairly healthy just as they are. With the addition of whole-wheat flour and wheat bran a good thing becomes even better. This recipe substitutes dried cranberries for the raisins, but stick with raisins if you prefer.

3/4 cup brown sugar
1/2 cup butter, softened
1/2 teaspoon real vanilla
1 egg
1 cup whole-wheat flour
1/2 cup quick-cooking oats
1/2 cup wheat bran
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins

Heat oven to 375°F. Mix together brown sugar, butter, vanilla and egg. Add whole-wheat flour, oats, wheat bran, baking soda, cinnamon, salt and dried cranberries. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until set. Yields about 2 dozen cookies.

Linda Rountree Grove lives with her husband, farm dog, barn cats, laying hens and honeybees on a centennial farm in Missouri. She estimates she ate more than 80 cookies in the creation of this article. She is a first-time GRIT contributor.

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