The Best (and healthiest!) Cookies I’ve Ever Made

by Courtney Sirotin on July 25, 2012

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The short list of foods Dylan will willingly eat has recently grown shorter (Can something “grow” shorter? Hmmm.). If I can’t figure out ways to make his favorite foods healthier, he’s going to have nutrition issues. It was with that motivation in mind that I set out to create a healthy M&M cookie today.

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The end result was so incredibly good, I can easily declare these the best cookies I have ever made.

If that’s not enough proof of their deliciousness, my non-sweets eating, Paleo diet following, husband couldn’t resist a bite and went on to declare these cookies the very best he’s ever eaten. Healthy or not, these cookies are darn good.

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Before I share the recipe, I have to tell you that I actually made my own white whole wheat pastry flour for this recipe! I didn’t do it to be fancy; my grocery store was out. If you find yourself in this situation, here’s how you do it. Note that to make pastry flour you have to also make some cake flour.

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  • Cake flour = 1 cup minus 2 Tbs. white whole wheat flour + 2 Tbs. cornstarch. Sift together a few times.
  • Pastry flour = 1 1/3 cups white whole wheat flour + 2/3 cup cake flour. Sift together a few times.

The above “recipe” will yield 2 cups of pastry flour. You will only need a cup and a half for the cookies. Obviously, if your store has whole wheat pastry flour, just use that!

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(before baking –>)

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(Just four mini M&Ms make these cookies look familiar, but they are really much healthier than traditional cookies!)

One last thing: I read a lot of food blogs and I’m often skeptical when bloggers sing the praises of every recipe they make. I suspect they often just want to get content on their site and will sometimes promote recipes they didn’t totally love rather than lose a blog post. I do not have a food blog and I actually had a different post planned for tonight, but when I ate these cookies I knew I had to share the recipe ASAP. I don’t want to lose credibility here so just know that I’m not underselling these cookies.

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The Best (and healthiest!) Cookies I’ve Ever Made

Ingredients

Wet

  • 1 scant cup sugar
  • 1 1/2 cups olive oil
  • 1 tsp. vanilla extract
  • 2 eggs

Dry

  • 2 cups old-fashioned oats
  • 1 1/2 cups whole wheat pastry flour (or make the white whole wheat pastry flour version I listed above)
  • 1/2 cup oat bran
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup dark chocolate chips
  • 2/3 cup chopped, pitted dates
  • 1/3 cup walnuts, chopped to about the size of small peas

Toppings

  • 1/3 cup mini M&Ms (roughly, you will only need 4 per cookie)
  • Kosher salt for sprinkling

Directions

Preheat the oven to 350 degrees.

Line your baking pan(s) with parchment paper.

Whisk the wet ingredients together in one bowl and the dry ingredients (do not include the “toppings”) in a separate bowl. Combine the wet and dry ingredients together and mix thoroughly.

Drop by rounded tablespoons onto the cookie sheets. Position four colorful mini M&Ms (I avoided the brown ones) on each cookie, flatten slightly and sprinkle just a touch of kosher salt on each one.

Bake for 12-15 minutes. They will get just barely golden brown around the edges. Allow the cookies to cool on the pan for a couple minutes before you transfer them to a plate, container or your mouth.

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