Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies

These treats made with whole grain flour have a nutty, rich taste that people expect from a home-baked cookie. It’s fun to incorporate healthy whole grain flour into your favorite traditional recipes. I added dried cherries for a twist, but these cookies are just as good as a classic chocolate chip.

Makes 44 cookies


3/4 cup trans-fat free margarine, softened
3/4 cup packed brown sugar
2 eggs
1 1/2 cups “white” whole wheat or spelt flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup bittersweet chocolate chips or chunks
1/2 cup dried cherries
Non-stick cooking spray


In a large bowl, beat the margarine with the brown sugar until well combined. Stir in egg yolks and salt until smooth. Sprinkle with flour and baking soda. Mix until a stiff dough forms. Fold in chocolate chips or chunks and cranberries. Cover and refrigerate at least one hour or over night.

Preheat oven to 350°F. Line two large cookie sheets with parchment paper or coat with cooking spray. Using a teaspoon drop the dough onto the cookies sheets, one inch apart as cookies will spread slightly. Bake 8 to 10 minutes until cookies begin to firm. Cool on cookie sheet 3 to 4 minutes, then remove to a wire rack. Cool completely before storing in an air-tight container for up to 3 days.

Nutritional Stats Per Serving (1, 2-inch round cookie)

85 calories, 0 g protein, 9 g carbohydrates, 4 g fat (1g saturated), 9 mg cholesterol, 0 g fiber, 72 mg sodium

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