On April 7th, we celebrate World Health Day. As everyone knows, a cookie always makes everything better, so here are some cookie recipes that are good for you, too! These delicious treats are a great way to share a healthy tip on World Health Day this year. All of them are less than 100 calories, packed with protein, and absolutely scrumptious! Enjoy!
Healthy Oatmeal Raisin Cookie Recipe
Ingredients
* 1/2 cup brown sugar
* 2 egg whites
* 2/3 cup applesauce (unsweetened)
* 1 teaspoon vanilla
* 1 1/2 cups whole wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt (optional)
* 1 1/2 teaspoons cinnamon
* 1/4 teaspoon nutmeg
* 1 1/2 cups old fashion oatmeal
* 2/3 cup raisins
* 1/2 cup walnuts (optional)
Directions
1. Mix brown sugar thru vanilla together.
2. Add flour, soda, salt, cinnamon, nutmeg.
3. Stir in oatmeal, raisins& walnuts.
4. Drop on cookie sheets which have been sprayed or I use parchment paper.
5. Flatten with fork; Bake in 350 oven for about 10 minutes.
6. Adding raisins will reduce the need for more sugar!
Nutritional Information
Serving Size = 1 Cookie
Calories: 82
Total Fat 0.5g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 61.2mg
Total Carbohydrate 18.1g
Protein 2.1g
Ingredients
* 1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
* 1⁄2 cup confectioners’ sugar, plus extra for dusting
* 1⁄4 cup granulated sugar
* 1 large egg
* 1 tsp grated lemon zest
* 1 Tbsp lemon juice
* 1 tsp vanilla extract
* 1 tsp baking powder
* 2 cups all-purpose flour
* 1 scant cup prepared lemon curd
Directions
1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.
2. Heat oven to 350°F. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
3. Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving.
Nutritional Information
Serving Size = 1 Cookie
Calories: 93
Total Fat 4g
Saturated Fat 2g
Cholesterol 20mg
Sodium 20mg
Total Carbohydrate 13g
Protein 1g
Ingredients
* 3 ripe bananas
* 2 cups rolled oats
* 1 cup dates, pitted and chopped
* 1/3 cup vegetable oil
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.
Nutritional Information
Serving Size = 1 Cookie
Calories: 44
Total Fat 2.4g
Saturated Fat 1g
Cholesterol 0
Sodium <1mg
Total Carbohydrate 5.3g
Dietary Fiber 0.7g
Protein 0.7g
Ingredients
* 1 cup(s) all-purpose flour
* 1 cup(s) white whole wheat flour
* 1/2 teaspoon(s) baking powder
* 1/4 teaspoon(s) salt
* 1 cup(s) sugar
* 1/2 cup(s) trans fat-free vegetable oil spread (60% to 70% oil)
* 1 large egg
* 2 teaspoon(s) vanilla extract
Directions
1. On sheet of waxed paper, stir together flours, baking powder, and salt.
2. In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, about 3 minutes, occasionally scraping side of bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla, then beat in flour mixture just until blended.
3. Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate 2 hours or until dough is firm enough to roll.
4. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With 2-inch cookie cutters, cut out as many cookies as possible; wrap and refrigerate trimmings. With lightly floured spatula, place cookies, 1 inch apart, on ungreased large cookie sheet.
5. Bake cookies 10 to 12 minutes or until lightly browned. With thin metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
6. Use small star-shaped or other decorative cutter to cut out centers of half the cookies. Bake and cool as above in step 5. When cookies are cool, if you like, sprinkle confectioners’ sugar through sieve over cookies with cutout centers. From 1/4 cup seedless red raspberry jam, spread scant 1/2 teaspoon jam on each whole cookie; top with cookie with cutout center. Makes about 3 dozen linzer cookies.
Nutritional Information
Serving size = 1 cookie
Calories 35
Total Fat 1g
Saturated Fat –
Cholesterol 3mg
Sodium 20mg
Total Carbohydrate 5g
Protein 1g
Ingredients
* 3/4 cup(s) all-purpose flour
* 3/4 cup(s) whole-wheat pastry flour
* 3 tablespoon(s) unsweetened cocoa powder
* 1/2 teaspoon(s) baking soda
* 1/2 teaspoon(s) salt
* 6 large egg whites
* 3/4 cup(s) granulated sugar
* 1 1/2 cup(s) packed dark brown sugar
* 1 tablespoon(s) vanilla extract
* 3 ounce(s) unsweetened chocolate, chopped and melted
Directions
1. Position rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.
4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.
Nutritional Information
Serving Size = 1 Cookie
Calories 68
Total Fat 1g
Saturated Fat 1g
Cholesterol 0
Sodium 51mg
Total Carbohydrate 14g
Protein 1g
For even healthier options, visit this great source for healthy baking substitutions for cookie recipes to find tips like what to substitute for conventional sugars, oils, butter, peanut butter, eggs, and more!
Have a very happy (and healthy!) World Health Day!
These are fantastic cookie recipes. I didn’t know it was possible to make a healthier version of a cookie recipe. I really appreciate these recipes.
Excellent website, thanks for share this article with us