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2010 WebMD Cookie Swap - Submit Your Recipe TODAY!
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Olivia_WebMD_Staff posted:
Cookies and the holidays. For some they just go hand-in-hand. Cookies often lace our baking and buying during the season as we prepare for children's events, parties and family gathers. There's just something comforting about the smell of fresh cookies wafting from the kitchen -- heck there's even Christmas Cookie Candles!

Along with great cookies are great cookie recipe swaps -- where neighbors share the family favorites to bring joy and good memories to all. And that's what we're aiming to do here at WebMD in the next two weeks. We're asking our members to share their favorite cookie recipes so that we can all try, taste and enjoy.

This week we're calling for healthy cookie recipes. By healthy, we mean a cookie that is good and good for you. Cookies that will still soothe a holiday sweet tooth, but are chock full of good-for-you things like nuts, dried fruits, and/or organic sugars. They can be low-fat, low-calorie, low-carb and don't forget low-effort.

Take a look at Elaine Magee's yummy 5-Minute Fudge Recipe for some ideas. And, if you're sharing a recipe from another site, please be sure to share the source and the link.
Thanks and we look forward to see your recipes!

Oh, one more thing — we've got a surprise for one lucky submitter this week. Stay tuned!
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Jis4Judy responded:
Hi Olivia I was gonna respond to this with a recipe but it isn;t that healthy my cookies are a tad decadent,,

I
Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 teaspoon soda
1 teaspoon salt
3/4 cup sugar
3/4 cup light brown sugar
1 cup butter or margarine (2 sticks) you can use a differebnt margarine one without trans fats
2 eggs
1 teaspoon Vanilla
1 cup chopped walnuts
1 bag nestles chocolate chips
1/2 cup uncooked oatmeal
In large bowl cream butter and sugars Add vanilla and eggs beat well
.
In smaller bowl mix together flour salt and soda stir these together before adding to creamed mixture.
Mix all well then add last 3 ingredients by hand.
Spoon onto ungreased cookie sheets and bake at 375 degrees
For 10 -11 minutes or until golden.Remove from cookie sheets with a spatula to absorbant brown paper bags. Let cool and enjoy
 
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merin1504 responded:
Easy Low-Fat Coconut Cookies

LOW CALORIE COCONUT COOKIES
1/2 c. butter
1 tbsp. Sucaryl
1/3 c. sugar
1 egg
1 tbsp. water
1 tbsp. orange juice
1 tbsp. grated orange rind
1 tsp. almond extract
1/2 c. shredded coconut
2 c. no-sift flour
1 tsp. baking powder
1/2 tsp. salt

Cream together butter, Sucaryl, egg, water, orange juice, peel, extract. Add in remaining ingredients and mix thoroughly. Form into roll and refrigerate until firm. Cut into thin slices and bake on Teflon cookie tin 10-15 minutes at 400 degrees.

Makes 4 1/2 dozen cookies at 35 calories per cookie.
 
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merin1504 responded:
Mostaccioli
These are kind of a cake-like cookie and are incredibly delicious!!!
Ingredients

Cookies:
· 2 cup(s) all-purpose flour
· 1/2 cup(s) unsweetened cocoa
· 1 1/2 teaspoon(s) baking powder
· 1 teaspoon(s) ground cinnamon
· 1/4 teaspoon(s) ground cloves
· 1/4 teaspoon(s) salt
· 3/4 cup(s) granulated sugar
· 1/2 cup(s) (1 stick) butter or margarine, softened
· 1 large egg
· 1/2 cup(s) whole milk[br>[br>
Chocolate Glaze:
· 3 tablespoon(s) unsweetened cocoa
· 1 1/4 cup(s) confectioners' sugar
· White candy decors for garnish

Directions
1. Prepare Cookies: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
2. With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
3. Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
Serving size = 1 cookie
 
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merin1504 responded:
Cranberry-Honey Spice Pinwheels Ingredients
· 1 1/2 cup sweetened dried cranberries
· 1 cup cranberries, fresh or frozen, thawed
· 1/2 cup(s) honey
· 2 teaspoon freshly grated orange zest
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground cardamom, or allspice
· 2 1/3 cup all-purpose flour
· 1 cup(s) whole-wheat flour
· 1 1/4 teaspoon baking powder
· 1/2 teaspoon salt
· 1/4 teaspoon baking soda
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground cardamom, or allspice
· 1/3 cup(s) canola oil
· 3 1/2 tablespoon butter, melted and cooled
· 1 cup sugar
· 1/3 cup honey
· 2 eggs
· 3 tablespoon low-fat milk
· 2 1/2 teaspoon freshly grated orange zest
· 2 teaspoon vanilla extract
· 1/2 teaspoon almond extract

Directions
1. Filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Cool slightly. Transfer to food processor & puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer mixture to a nonreactive container and refrigerate while preparing the dough.
2. Dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla & almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover & refrigerate the dough for 30 to 45 minutes to reduce its stickiness.
3. Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center on a 16-inch-long sheet of wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.
4. To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.
5. To bake cookies: Position racks in the upper third and center of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.[br /
 
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nak4u responded:
Easy "Home Baked" Turtle cookies
Start with refridgerated slice & bake sugar cookie dough
Bake "at home" as directed
Take out of the oven, place one Dove choc on each cookie.
Sprinkle with pecan chips
drizzle carmel over each cookie
Swap and ENJOY
 
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Chris_WebMD_Staff replied to nak4u's response:
These are great, keep them coming!
I have one too!

EZ Banana Cookies

Ingredients
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake for 20 minutes in the preheated oven, or until lightly brown.
Chrissy~
 
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Maxima40 replied to Chris_WebMD_Staff's response:
This recipe is from my late mother.... they were my favorite then and I've kept the tradition going by baking them every year!!

Butter Balls
1/2 lb butter (melted)
1/2 cup sugar
2 cups flour
2 tsp vanilla
2 cups walnuts (chopped)
Mix all above, roll into balls, about the size of a quarter
Bake for 25-30 minutes on an ungreased pan @ 350 degrees.
Roll in confectionary sugar while warm, not hot!!!

ENJOY!!! They're not the healthiest but they're pretty tasty!!
Happy Holidays!
 
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CookieRUS responded:
Here is an old-fashioned cookie with lots of fiber and yum factor. Don't let the oat bran scare you off.

Molasses Oat Bran CookiesThis nutritious cookie is loaded with fiber and old-fashioned taste -- a 1990 Prize Winner of the Pillsbury Bake Off.
Recipe from Pillsbury's Best of Bake-Off Cookbook, 2001.

1 cup sugar
3/4 cup oil
1 egg or 1/4 egg product like Egg Beaters
1/3 cup molasses

1 1/2 cups whole-wheat flour (I use whole wheat pastry flour — just milled finer)
1 1/2 cup quick-cooking rolled oats
1/2 cup oat bran
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon cloves

1/2 cup sugar - for rolling cookies to coat

· In large bowl, combine 1 cup sugar, oil, egg, and molasses; mix well.
· Mix dry ingredients together.
· By hand, stir in this dry ingredients mixture into sugar/oil mixture.
· Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
· Heat oven to 3750.
· Grease or use non-stick spray to lightly coat cookie sheets.
· Shape dough into 1-inch balls; roll in sugar to coat.
· Place cookies 2 inches apart on cookie sheets. With bottom of glass dipped in sugar, flatten balls slightly.
· Bake at 3750 for 7-10 minutes or until cookies are set and tops are cracked. (watch so you don't overcook).
· Cool for 1 minute; remove from cookie sheet.

YIELD: 60 cookies. NURITION per cookie: 60 calories, 1 g protein, 8 g carbohydrate, 3 g fat, 50 mg sodium.

 
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An_198288 responded:
I wanted to make something different this year aside from my usual oatmeal raisin cookies so I thought I'd try this recipe - and I don't regret it! Amazingly yummy!

Applesauce-Raisin Cookies (Good Housekeeping)
  • 2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) [a class=cimotif style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">baking [a class=cimotif style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground allspice
  • 1/4 teaspoon(s) [a class=cimotif style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">salt
  • 1/2 cup(s) butter or margarine, softened
  • 1/2 cup(s) granulated sugar
  • 1/4 cup(s) packed brown sugar
  • 1 large egg
  • 1 cup(s) unsweetened applesauce
  • 1 teaspoon(s) [a class=cimotif style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">vanilla [a class=cimotif style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">extract
  • 1 medium Granny Smith apple, finely chopped
  • 1 cup(s) dark raisins
  • 1 cup(s) walnuts, coarsely chopped
Lemon Glaze:
  • 1 cup(s) confectioners' sugar
  • 2 tablespoon(s) [a class=cimotif style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">fresh lemon juice
Directions
  1. Preheat oven to 375 degrees F. Grease 2 large cookie sheets.
  2. Prepare Applesauce-Raisin Cookies: On waxed paper, combine flour, baking powder, baking soda, cinnamon, allspice, and salt.
  3. In large bowl, with mixer at medium speed, beat butter and sugars until light and fluffy. Reduce speed to low; beat in egg, applesauce, and vanilla until well combined. Beat in flour mixture just until blended. With spoon, stir in apple, raisins, and walnuts if using.
  4. Drop dough by rounded measuring tablespoons, 1 inch apart, on prepared cookie sheets. Bake cookies on 2 oven racks 20 to 22 minutes or until lightly browned around edges and set, rotating cookie sheets between upper and lower racks halfway through baking.
  5. Prepare Lemon Glaze: In small bowl, stir confectioners' sugar and lemon juice until smooth.
  6. Transfer cookies to wire racks. With pastry brush, brush glaze over warm cookies; cool completely. http://www.goodhousekeeping.com/recipefinder/applesauce-raisin-cookies-2409
 
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skypper responded:
i actually have a link that i'd like to share here, that has a TON of recipes!
http://www.northpole.com/Kitchen/Cookbook/

Other than that here is my Chocolate chip cookie recipe:
Ingredients:
  • 4 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • *approx 2 teaspoons ground cinnamon (i've never actually measured the cinnamon, but add a little till my flour has a hint of color to it)
  • 4 sticks of butter
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups brown sugar
  • 3 teaspoons vanilla extract
  • 4 large eggs
  • 1 pkg or approx 2 cups of semi-sweet chocolate chips
  • *optional* 1 to 2 cups of chopped nuts of your choice (i usually use walnuts or pecans, both are great)
  1. Pre-heat oven to 375 degrees
  2. Sift together flour, baking powder, baking soda, salt & cinnamon (if you don't a have sifter a wire whisk works fine) in a large bowl, then set aside
  3. In a separate large bowl beat butter until fluffy (if you don't own a mixer you can use one of those tomato/bean mashers, its a little more work but end result is about the same)
  4. Add granulated sugar and brown sugar and continue to mix
  5. Add in vanilla extract and eggs, mix
  6. Add flour contents to your creamed mixture about 1 cup at a time and mix well until you've added the entire flour mixture
  7. Add chocolate chips and nuts if desired
  8. Place spoonfuls of cookie dough onto an ungreased cookie sheet and bake 8-12 minutes until a light golden brown or until centers no longer sink in to the touch, time varies by oven
  9. Remove from baking sheet and cool on cooling racks
  10. Enjoy! :)
 
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Elaine Magee, MPH, RD replied to skypper's response:
Check out the cookie recipe (for Oatmeal Cranberry Chews) that I just posted on my blog:

http://blogs.webmd.com/healthy-recipe-doctor/2010/12/a-healthful-holiday-cookie-oatmeal-cranberry-chews.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A webmd%2FRecipeDoctor %28Healthy Recipe Doctor%29

Each cookie has 1.5 grams of fiber! You can substitute whatever dried fruit you prefer for the cranberries.

Happy cookie swap!
 
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Elaine Magee, MPH, RD responded:
Here's another one of my favorite cookie recipes.
You won't believe these cookies are whole wheat!
Whole Wheat Chocolate-Espresso Cookies
If you want to skip the freezer step (putting the dough in the freezer to stiffen) you can continue on with the recipe, the dough will just be a lot softer and stickier to work with—but it will still work out well.
Original recipe contains 165 calories, 7.5 grams fat, 4.3 grams saturated fat and only 1 g fiber per 2 cookie serving.
Makes about 24 cookies
2/3 cup bittersweet chocolate chips—60% cacao (semisweet chocolate chips can also be used)[br>1/2 cup whole-wheat flour[br>1/4 cup unsweetened cocoa powder[br>4 teaspoons instant espresso powder[br>1 teaspoon baking powder[br>1/8 teaspoon salt[br>4 tablespoons less fat margarine (with 8 grams fat per tablespoon, 2 grams saturated fat or less and no trans fat per tablespoon)[br>1/2 cup packed light or dark brown sugar[br>1 large egg, higher omega-3 if available (or 1/4 cup egg substitute)[br>1/2 cup powdered sugar
1. Add chocolate chips to glass bowl or microwave-safe container and heat on LOW until chocolate chips are melted (stir after the first minute and after each 30 seconds after that). Set aside to cool.[br>2. Meanwhile, in medium bowl combine whole wheat flour, cocoa, instant espresso, baking powder and salt with whisk or fork and set aside.[br>3. In large mixing bowl, cream margarine and brown sugar together until fluffy. Beat in the egg or egg substitute until combined, scraping the sides of bowl midway to incorporate all of the dough. On low speed, pour in the cooled chocolate and beat until blended. Still on low speed, gradually add the flour mixture, beating just until combined (do not over mix).[br>4. Wrap dough in plastic and flatten dough into a disk (so it cools faster) and set in freezer for about 30 minutes.[br>5. Preheat oven to 350-degrees and add powdered sugar to a medium bowl. Line two baking sheets with parchment. Shape dough into 1-inch balls then roll balls in the sugar two times and place on prepared baking sheets, 2-inches apart. Bake about 12 minutes, cookies will still be soft but will have spread and the powdered coating cracked. Cool cookies on wire rack.
Per 2 cookies (12 servings per recipe): 144 calories, 2 g protein, 22 g carbohydrate, 5 g fat, 2 g saturated fat, 1.5 g monounsaturated fat, 1.5 g polyunsaturated fat, 18 mg cholesterol, 2 g fiber, 105 mg sodium. Calories from fat: 31 percent. Omega-3 fatty acids = .2 g, Omega-6 fatty acids = 1.2 g.
 
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Elaine Magee, MPH, RD responded:
Here's another one of my favorite cookie recipes!

You won't believe it's 100% whole wheat.

Whole Wheat Chocolate-Espresso Cookies
Makes about 24 cookies
* 2/3 cup bittersweet chocolate chips—60% cacao (semisweet chocolate chips can also be used)
* 1/2 cup whole-wheat flour
* 1/4 cup unsweetened cocoa powder
* 4 teaspoons instant espresso powder
* 1 teaspoon baking powder
* 1/8 teaspoon salt
*4 tablespoons less fat margarine (with 8 grams fat per tablespoon, 2 grams saturated fat or less and no trans fat per tablespoon)
* 1/2 cup packed light or dark brown sugar
* 1 large egg, higher omega-3 if available (or 1/4 cup egg substitute)
* 1/2 cup powdered sugar
1. Add chocolate chips to glass bowl or microwave-safe container and heat on LOW until chocolate chips are melted (stir after the first minute and after each 30 seconds after that). Set aside to cool.
[br>2. Meanwhile, in medium bowl combine whole wheat flour, cocoa, instant espresso, baking powder and salt with whisk or fork and set aside.
[br>3. In large mixing bowl, cream margarine and brown sugar together until fluffy. Beat in the egg or egg substitute until combined, scraping the sides of bowl midway to incorporate all of the dough. On low speed, pour in the cooled chocolate and beat until blended. Still on low speed, gradually add the flour mixture, beating just until combined (do not over mix).
[br>4. Wrap dough in plastic and flatten dough into a disk (so it cools faster) and set in freezer for about 30 minutes.
[br>5. Preheat oven to 350-degrees and add powdered sugar to a medium bowl. Line two baking sheets with parchment. Shape dough into 1-inch balls then roll balls in the sugar two times and place on prepared baking sheets, 2-inches apart. Bake about 12 minutes, cookies will still be soft but will have spread and the powdered coating cracked. Cool cookies on wire rack.


Per 2 cookies (12 servings per recipe): 144 calories, 2 g protein, 22 g carbohydrate, 5 g fat, 2 g saturated fat, 1.5 g monounsaturated fat, 1.5 g polyunsaturated fat, 18 mg cholesterol, 2 g fiber, 105 mg sodium. Calories from fat: 31 percent. Omega-3 fatty acids = .2 g, Omega-6 fatty acids = 1.2 g.
 
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JavaMamma27 responded:
Gleuten-Free Low-Fat Chocolate Chip Pumpkin Cookies

1/2 c gleutenous "sticky" rice flour
1/2 c regular rice flour
1 1/2 c bob's red mill all purpose gleuten-free flour mix
1/2 tsp Xanthan gum
2tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 c butter
1 1/2 brown sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
1 cup chololate chips

Preheat oven to 325

Mix flours, xanthan gum, baking powder, and spices with a wire wisk. Set aside. Beat butter on high for 30 seconds. Add pumpkin, egg, and vanilla. Add flour mix 1/3 cup at a time. Stir in chocolate chips. Drop in tablespoon size balls on cookie sheet. Bake 18 minutes.


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