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  • Whole Grain….COOKIES!

    Sunday, October 30, 2011

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    Ok, cookies aren’t health food…even when they are made with oats, whole wheat flour, light butter and egg replacement. But, I have a sweet tooth…and it’s snowing IN OCTOBER!! I need cookies. So, what is a girl to do when a hankering for homemade cookies can’t be satisfied by store-bought ‘good for you’ cookies? The answer–study the classic chocolate chip cookie recipe and make changes to some of the ingredients…and hope they are edible!
    To do this, I reduced the amount of butter in a typical chocolate chip cookie from 2 sticks to 1, and I used Land O’Lakes “light” butter, which has 1/2 the fat. There is one catch–there doesn’t seem to be an unsalted version, so these cookies are on the salty-sweet side. Next, I substituted the 2 cups of flour with whole wheat pastry flour and oats. 2 eggs were replaced by the equivalent amount of egg substitute and the sugars (usually 1 cup of white and 1/2 to 1 full cup of brown) were replaced with 1 cup of Splenda brown sugar for baking (cutting the amount of sugar (and calories from sugar) in half. Lastly, I reduced the amount of chocolate chips by half…but you’ll never know the difference!

    These cookies do turn out a bit cakey, so they are not the typical chewy or crispy cookie….but that doesn’t mean they aren’t delicious and satisfying. Be sure to bake them for just 12 minutes as over baking can make them dry. They should keep in an airtight container for 3-4 days.

    © 2011 Nancy Granada Kindred Kitchen

    Whole Grain….COOKIES!

    servings: 24 cookies | time: about 45 minutes

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    1 stick light butter, melted and cooled
    1 cup Splenda Brown sugar blend
    4 ounces egg replacement such as Egg Beaters
    1 tsp. vanilla
    1 2/3 cup whole wheat pastry flour
    1/2 cup old fashioned oats
    3/4 tsp. baking powder
    1/2 tsp. baking soda
    1/2 cup dark or semi sweet chocolate chips
    1/2 cup white chocolate chips
    1/2 cup dried cranberries


    1. Place the cooled, melted butter in the bowl of a stand mixer

    2. Add the Splenda brown sugar and blend on low heat using the paddle attachment until well incorporated

    3. Add the egg replacement and vanilla and beat on medium until well mixed. Set aside

    4.  Combine the flour, oats, baking powder and baking soda together in a separate bowl

    5. Add 1/2 of the flour mixture to the brown sugar mixture. Blend on low until the flour just starts to become incorporated. Turn the speed up to medium and blend for 1 minute. Turn blender off and add remaining flour mixture. Blend on low then on medium until well incorporated. Remove bowl from blender and add the chocolate and white chocolate chips and the dried cranberries

    6. Line a cookie sheet with parchment paper. Using 2 tablespoons, place equal amounts of dough on cookie sheet, about 1 inch apart.

    7. Bake at 350 degrees for 12 minutes

    8. Remove cookies from pan and place on a cooling rack (be sure they are completely cooled before placing in an airtight container). Will keep for about 4 days (not that they’ll stick around that long!)



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