Best Healthy Harvest Cookies Recipes
HOMESTEAD HARVEST COOKIES
Delicious whole grain cookies your great-grandmother might have made... with a twist! Made with whole wheat, honey, sweet dried fruits, and black walnuts, this chewy cookie is sure to please. What a fun way to enjoy out-of-season fruit and eat a little more wholesome too! They remind me of growing up on my parents' little homestead in Missouri... my mother could do many amazing things with fruit, we never got tired of the same ol' thing with her cooking!
Provided by Rachel Greenfield
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
- Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
- Drop by rounded tablespoonfuls onto ungreased baking sheets.
- Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 15 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 71.4 mg, Sugar 10.7 g
AUTUMN HARVEST COOKIES
An oatmeal-raisin cookie with a twist.
Provided by ramie7224
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g
HEALTHY HARVEST COOKIES
I got this recipe from a Betty Crocker Cookies Brownies & Bars booklet. They are very healthy, moist and tasty. They don't spread, so be sure to flatten them before cooking. I altered it a little bit.
Provided by WI Cheesehead
Categories Drop Cookies
Time 22m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Spray cookies sheet with non-stick cooking spray (or use parchment paper).
- Beat sugar, sweet potatoes, margarine and egg in large bowl on medium speed until smooth. Stir in remaining ingredients.
- Drop by tablespoonfuls about 2 inches apart onto parchment lined cookie sheet. Bake about 12 minutes or until no indentation remains when touched.
- Cool slightly; remove from cookie sheet and cool on wire rack.
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