Recipes: Whole grain cookies

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by Kristie Ponce

Created on: February 27, 2009 Last Updated: March 02, 2009

CONFETTI COOKIES

Looking for a heart-healthy desert recipe? This one is packed with protein and fiber, yet is still a hit with kids. Dried cherries and blueberries add fun color along with valuable nutrients and fiber.

Yogurt and soy flour keep these treats soft while providing added protein. With over 60 g of protein and 50 g of fiber per batch, these cookies are a tasty treat that you don't have to feel guilty about. Each batch makes about three dozen cookies.

In one bowl, combine the dry ingredients:

3/4 cup whole wheat graham flour (for wheat-intolerant folks, substitute garbanzo and flava bean flour for graham flour)

3/4 cup soy flour (makes cookies very moist and soft! For soy allergy sufferers, substitute almond meal)

1/4 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1 tsp baking powder

In a second bowl, combine the (mostly) wet ingredients:

3/4 cup raw cane sugar (processed is fine, too, but I like the flavor of the raw)

1/2 cup butter or margarine

1/2 cup vanilla yogurt (although most lactose-intolerant people can eat yogurt, 1/3 cup soy milk could be substituted)

1 tsp vanilla extract

1/2 cup egg substitute OR 2 eggs (beaten)

Gradually add the contents of bowl one (dry ingredients) to bowl two, mixing thoroughly.

Next, add 1 cup of each of the following to your batter:

chopped pecans
dried cherries
dried blueberries

You may also add 1/2 of a cup each of semi-sweet chocolate chips and butterscotch morsels, if you like. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375* for about 13 minutes. Yields approximately 3 dozen cookies.

Ingredients list:

whole wheat graham flour (or garbanzo and flava bean flour)

soy flour (or almond meal)

salt

nutmeg

cinnamon

baking powder

raw cane sugar

butter or margarine

vanilla yogurt vanilla extract

eggs or egg substitute

chopped pecans