This cookie recipe is a healthier alternative to others because of the added Greek yogurt, whole wheat pastry flour, rolled oats, walnuts, and dark chocolate. Greek yogurt adds extra protein, and is a substitute for a ½ cup of butter. The whole wheat flour, rolled oats, and walnuts bring in additional protein and fiber. The molasses contributes not only great flavor, but a good amount of potassium. Last, but not least, the dark chocolate is a great addition of iron, and more potassium and fiber. Just because it’s the holidays it doesn’t mean that you have to sacrifice your health — have a treat that’s both healthy and sweet.
This recipe is courtesy of Alisha Falkenstein
- 1/2 Cup unsalted butter
- 1/4 Cup plain Greek yogurt
- 3/4 Cups brown sugar
- 1/2 Cup granulated sugar
- 1 1/2 Cup all-purpose flour
- 1/2 Cup whole wheat pastry flour
- 1 Tablespoon cinnamon
- 1/4 Teaspoon nutmeg
- 1/4 Teaspoon allspice
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon fine sea salt
- 1 1/2 Cup old fashioned oats
- 1/4 Cup dark chocolate
- 1/2 Cup walnuts, toasted and coarsely chopped
- 1/4 Cup molasses
- 1 egg
- 3/4 Cups pumpkin
- 1 Teaspoon vanilla extract
In a stand mixer, cream together the butter, yogurt, and sugars. In a separate bowl, combine all the dry ingredients.
Slowly add the molasses, egg, pumpkin, and vanilla to the creamed butter mixture. Scrape bowl.
Add the dry ingredients just until combined. Scrape bowl.
Add the chocolate and walnuts.
Scoop into 2 inch balls, and place on a cookie sheet with parchment.
Bake at 350 degrees F for 5 minutes, rotate, and bake for another 5-6 minutes until golden brown.