Somewhat Guilt-Free Cookies: Kitchen Sink Cookies from Ellie Krieger

March 30, 2009 at 6:56 pm Leave a comment

When it comes to baking, I’m no Martha Stewart. Actually, when it comes to entertaining, cooking dinner and crafts, I’m no Martha Stewart either. But that’s besides the point. I loooove cookies, end of story. I’d take cookies over cake, pie and brownies anyday. I can usually oversee the guilt that comes with them, but thanks to Tony Horton (creator of the P90X fitness program), I’m intensely aware of every calorie that I consume.

Enter Ellie Krieger‘s Kitchen Sink Cookies.


Okay, yes, they’re still cookies, but they’re made with oatmeal and applesauce, so they’re a much healthier alternative to Dunkins’ 5-inch-in-diameter chocolate chocolate chunk. Feel free to substitute any of the add ons (more chocolate, fewer apricots, etc.), and I tend to add an extra teaspoon of cinnamon, but here’s the gist of what I believe to be the best cookie recipe:

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons canola oil
  • 1/3 cup light brown sugar
  • 1/4 cup applesauce
  • 1 egg white
  • 1 teaspoon vanilla
  • 2/3 cup whole-wheat pastry flour
  • 1/2 cup oatmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped dried cherries
  • 1/4 cup chopped dried apricots
  • 1/4 cup lightly toasted walnuts
  • 2 ounces dark chocolate, cut into chunks
  • Cooking spray

Preheat oven to 375 degrees F.

Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.

Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 minutes (should be enough, they dry out easily), or until lightly browned but still soft. Remove from oven and cool on racks.

Yields 18-20 cookies, 2 cookies a serving.

Nutritional Info (per serving)

Calories: 200 (how many homemade cookies do you know that pack only 100 calories)
Total fat: 10g
Total fat: 10g
Saturated fat: 3.5g
Monounsaturated fat: 3g
Polyunsaturated fat: 3g
Cholesterol: 7mg
Sodium: 74mg
Protein: 3g
Carbohydrates: 26g
Fiber: 2.5g


Entry filed under: Recipes. Tags: , , .

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