Saturday in NYC was kinda “meh” in terms of weather – cloudy, humid, showery – so I took advantage and did some baking. I love cookies (who doesn’t, really?), and some Googling for ‘healthy cookie recipes” turned up something I couldn’t pass up – Ellie Krieger’s Kitchen Sink cookies. Ellie has a show on the Food Network, and she’s also an RD, which means she knows what she’s talking about in terms of nutrition 🙂
These used less butter than normal recipes, an egg white, applesauce, whole wheat flour, and tons of dried fruit, nuts, chocolate and oats. Oh, delicious.
And the end product:
Here’s the 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 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.
I didn’t use any substitutions, but since I don’t have a mixer I mixed the brown sugar, butter and oil manually (elbow grease!). These are sooo good – the dried cherries in the cookies really add a delicious tartness!
When I was at Whole Foods yesterday morning, I couldn’t pass up the wild sockeye salmon that was on sale – it looked so fresh and was a brilliant pinkish-red (salmon? :)) color.
I could go on about the benefits of wild salmon compared to farm-raised (which I never eat), but in a nutshell, it has less chemicals and is MUCH tastier. I paired a generous portion with an arugula, plum tomato, cucumber and green bell pepper salad and some corn on the cob. Dinner!
When I cook fish I usually like it really simple – a few herbs/spices, olive oil and that’s it. I made this salmon on my George Foreman grill (even though it’s a pain in the ass to clean) instead of the oven because it was quite WARM in my apartment already.
I’m trying to get better about updating my training page, since NYC Marathon training has officialy begun. Check it out 🙂
Sunday is looking to be much better than Saturday, so I hope everyone enjoys!
Question: What’s your favorite kind of cookie (to bake or eat)?