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Chewy Double Chocolate-Cherry Cookies

adapted from Cooking Light

Dessert | Servings: about 30 cookies
Prep time: 20 min | Cook time: 12 min | Total time: 38 min

Ingredients

• 1 cup (about 4 1/2 ounces) white whole wheat flour (or regular flour)
• 1/3 cup unsweetened cocoa
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 cup sugar
• 1/3 cup butter, softened
• 1 tsp. vanilla
• 1 large egg
• 2/3 cup dried tart cherries
• 3 tbsp. bittersweet or semisweet chocolate chips

Process

1. Preheat oven to 350 degrees (F).
2. In a medium bowl, stir together flour, cocoa, baking powder, baking soda, and salt. Set aside.
3. Place sugar and butter in a large mixer bowl and beat at high speed until well blended. Beat in vanilla and egg until combined.
4. With mixer on low speed, gradually add flour mixture. Beat just until combined.
5. Fold in cherries and chocolate chips.
6. Drop by tablespoonfuls 2 inches apart onto baking sheets lined with parchment (or coat with cooking spray if you don’t have parchment). These cookies don’t spread out too much, so if you want rounder, flatter cookies, gently press them down before you place them in the oven.
7. Bake 12 minutes or just until set. Remove from oven and cool on pans 5 minutes. Remove from pans and cool completely on wire racks.

Nutrition info:
(Note: This is for regular flour, I assume whole wheat flour would add a bit more fiber?)

Serving size: 1 cookie
Calories: 80 calories
Fat: 2.7g fat
Carbohydrates: 13.4g carbs
Fiber: .8g fiber
Protein: 1.1g protein

Peanut Butter-Chocolate Oatmeal Cookies

adapted from Cooking Light Complete Meals in Minutes ^[1]

Dessert | Servings: 9 cookies
Prep time: 20 min | Cook time: 12 min | Total time: 38 min

Ingredients

• 2 tbsp. butter, melted
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa
• 1 large egg
• 1 tsp. vanilla
• 1/4 uncooked regular oats
• 1/4 cup + 2 tbsp. white whole wheat flour (or regular flour)
• 1/4 tsp. baking powder
• Dash of salt
• 1/4 – 1/3 cup peanut butter chips*

* Obviously, they are healthier if you use less peanut butter chips, but, well, you know…

Process

1. Preheat oven to 350 degrees (F).
2. In a large bowl (you can use your mixer or mix by hand), beat together butter, sugar, cocoa, egg and vanilla.
3. In a medium bowl, stir together oats, flour, cocoa, baking powder and salt.
4. Add oat mixture to butter mixture, stirring just until blended.
5. Fold in peanut butter chips.
6. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet lined with parchment (or coat with cooking spray if you don’t have parchment). These cookies don’t spread out much, so if you want rounder, flatter cookies, gently press them down before you place them in the oven.
7. Bake 9 minutes or until centers are almost done. Remove from oven and cool on pan 1 minute. Remove from pans and cool completely on wire rack.

Nutrition info:
(Note: This is an approximation because I couldn’t find peanut butter chips in my recipe analyzer ^[2], I subbed Reese’s Pieces candy since that was the closest product I could find in there, but I assume those would have slightly higher calories since they have the candy coating that the chips don’t have.)

Serving size: 1 cookie
Calories: 131 calories
Fat: 5g fat
Carbohydrates: 21g carbs
Fiber: 3g fiber
Protein: 2g protein