Monday, July 4, 2011

Patriotic NYC White Chocolate Cranberry Cookies

Patriotic White Chocolate Cranberry Cookies- the raw cookie batter is delicious too!

So, as you all know I'm very into eating healthy and feeding the body what it deserves. My swiss oatmeal recipe was a hit so I wanted to share a recipe my sister-who will soon be a registered Dietician-made. It's a dairy-free (aside from the chocolate, lol), low sugar, low salt cookie with more fiber than regular homemade cookies. A healthier alternative, with less calories and less far per serving, for all those cookie monsters out there who still want to enjoy a tasty treat without the guilt. My sister always reminds me that just because they are healthier, doesn't mean you can eat more- portions are always key! To make it more festive
 and patriotic for the 4th of July weekend I added blue and red m&m's.
ENJOY - xoxo
You will need: Medium and large Mixing bowls, measuring spoons &
 measuring cups, a wisp, spatula and cookie sheets.
2      -   cups Whole wheat white flour
1½  -   cups Grape-nuts cereal (I prefer to use crushed up Honey nut Cheerios with hot 
               cereal/oatmeal mixed in)
1       -  teaspoon Baking soda
1/4   -  teaspoon Sea Salt
1/4   -  cup of  Rice/Soy Milk
3/4   -  cup Canola Oil or Enova Oil (A new cooking oil made by Kao Health Nutrition LLC: 
             made from a blend of soybeans and canola oils)
3/4   -  cup packed Brown Sugar
1/3   -  cup granulated Sugar
2       -  Organic Cage Free Eggs  (they taste better, trust me!)
1       -  tablespoon Vanilla 
1       -  cup dried Cranberries
*1/2 -  cup White Chocolate Chips (leave out to keep dairy)
*1     -  bag of Dark Chocolate m&m's (blue and red sorted into a separate bowl)
[* Optional]

1.  Preheat oven to 375°.  In medium bowl combine flour, cereal, baking soda, and salt.
2.  In large bowl combine oil, brown sugar, granulated sugar, eggs and vanilla.
3.  Add flour mixture: combine by folding into itself to create the batter. Fold in the 
        cranberries and chips (If the batter is dry, add a splash of Rice/Soy milk). Drop dough by 
        rounded teaspoon onto un-greased cookie sheets (if you want the cookie to be flat, press 
        down on the rolled up cookie dough before putting it into the oven). Press blue and red 
        m&m's onto the top of each cookie in desired pattern (You can change the colors to 
        coordinate with each season/Holiday: red and green for Xmas, brown and orange for 
        Halloween, pink and red for Valentines day, etc.)
4.  Bake 8-10 minutes or until golden brown but soft in center. Cool 1 minute on cookie sheets. 
        Remove and place on wire racks to cool down. Enjoy while they're still warm!

1 comment:

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