Recipes
Two Cookie Recipes

Two Cookie Recipes

by MAIRLYN SMITH
Contributor

Gingersnaps from The Vegetarian’s Complete Quinoa Cookbook (Whitecap 2012) recently shortlisted for the Taste Canada Food Writing Awards. Not too sweet this yummy fall cookie is also gluten free. Makes – 40 cookies

Ingredients

  • One serving = 2 cookies
  • ½ cup (125 mL) canola oil
  • 1 cup (250 mL) granulated sugar
  • ¼ cup (60 mL) molasses
  • 1 omega-3 egg
  • 1 cup + 2 tbsp (280 mL) quinoa flour
  • ¾ cup (185 mL) brown rice flour
  • 1 tsp (5 mL) baking soda
  • 2 tsp (10 mL) ground ginger
  • 1 Tbsp (15 mL) cinnamon
  • 2 tbsp (30 mL) finely grated fresh ginger

Directions

  1. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
  2. In a large mixing bowl beat together oil and sugar.
  3. Add molasses and egg. Beat till fluffy. Takes about 2-3 minutes.
  4. Stir in both flours, baking soda, ginger, cinnamon and fresh ginger until the dough comes together.
  5. Scoop out teaspoonfuls onto prepared cookie sheet. Try using a mini scoop for the dough.
  6. Bake for 12-14 minutes or until golden brown. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool completely on a wire rack.
  7. Store in air tight container for up to 1 week. Or freeze for up to 3 months.

 

Professional home economist tip: For a chewy Gingersnap bake for 12 minutes, for a crispy one bake for 14 minutes.

Per serving (2 cookies): 152 calories, 6 g fat, 0 g sat. fat, 10 mg cholesterol, 48 mg sodium, 23 g carbohydrates, 1 g fibre, 12 g sugar, 2 g protein.


Chocolate Chip Cookies From Healthy Starts Here! (Whitecap 2011) Okay, I had a bite! These are big buttery tasting chocolate chip cookies that aren’t even made with butter. They are a cross between a flat Florentine and a regular chocolate chip cookie.  They bake up skinny and slightly chewy. Great in a kid’s lunchbox. Makes – 42 cookies using a level 2 tsp (10 mL) mini scoop. One serving = 2 cookies

Ingredients

  • ½ cup (125 mL) unsalted non hydrogenated margarine
  • ½ cup (125 mL) dark brown sugar, packed
  • ¼ cup (60 mL) granulated white sugar
  • 1 omega-3 egg
  • 1 tsp (5 mL) pure vanilla extract
  • ¾ cup (175 mL) whole wheat flour
  • ½ cup (125 mL) large flake oats
  • ¼ cup (60 mL) oat bran
  • 1 tbsp (15 mL) wheat germ
  • ½ tsp (2 mL) baking soda
  • ¼ cup (60 mL)chocolate chips at least 60% cocoa mass or 70% cocoa mass chocolate chunks

Directions

  1. Make sure that the rack in your oven is in the middle.
  2. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
  3. In a medium bowl cream the non hydrogenated margarine. Beat in the brown and white sugars until well blended.
  4. Add the egg and vanilla; beat until it turns a light beige colour and is light and fluffy.
  5. Beat in the whole wheat flour, large flake oats, oat bran, wheat germ, and baking soda. Stir in the chocolate chips or chunks until well distributed.
  6. Drop by rounded teaspoonful onto the cookie sheet. Use a mini scoop.
  7. Bake for 8-10 minutes. Let cool for at least 4 minutes before removing them from the pan. Finish cooling on a wire cooling rack.
  8. Store in an airtight container for up to 1 week or freeze for up to 2 months.

 

Per serving (2 cookies): 111 Calories, 6 g Total Fat, 1.2 g Sat Fat, 0 g Trans Fat, 33 mg Sodium, 13.8 g Carbs, 1 g Fiber, 8.1 g Sugar, 2 g Protein


Healthy Starts Right Here!

Geared toward busy families, Health Starts Right Here! by Mairlyn Smith features recipes for both classic favorites and new spins on old standbys.


About the author

Mairlyn Smith

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