- Calories: 75
- Protein: 1.5 g
- Total Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Cholesterol: 0 mg
- Total Carbohydrate: 14.5 g
- Dietary Fiber: 1 g
- Total Sugar: 7 g
- Natural Sugar: 3.5 g
- Added Sugar: 3.5 g
- Sodium: 62.5 mg
These soft cookies are both scrumptious and wholesome. Whole grain flour and rolled oats increase the fiber, while the combo of dark chocolate chips and sweet cherries provides a double shot of antioxidants.
- Prep time
- Total Time
- • 1½ cups oats, old-fashioned rolled, or quick-cooking
- • ½ cup flour, whole-wheat
- • ½ cup flour, all-purpose
- • ½ cup sugar, granulated
- • 1 teaspoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon Kosher salt
- • ⅓ cup semisweet or dark chocolate chips
- • ½ cup dried cherries or dried cranberries
- • ½ cup applesauce, unsweetened
- • 1 tablespoon canola oil
- • 2 egg whites lightly beaten
- • 1 tablespoon vanilla extract
Preheat the oven to 350°F. Coat one or two baking sheets with oil spray.
In a medium bowl, whisk together the rolled oats, flours, granulated sugar, baking powder, baking soda, and salt until the ingredients are evenly distributed. Add the chocolate chips and dried cherries, and stir to combine.
In a large bowl, combine the applesauce, canola oil, egg whites, and vanilla, stirring until smooth. Add the dry ingredients to the applesauce mixture. Stir until just combined and no streaks of flour remain.
Drop scant tablespoons of cookie dough onto the baking sheets, and press them lightly with your fingers to flatten the cookies slightly. (To prevent the dough from sticking to your fingers, dip your fingers in water before pressing on the cookies.)
Bake for 12 to 16 minutes, or until the cookies start to turn golden brown at the edges. Let them cool on the baking sheets for 3 minutes; then transfer them to a wire rack to cool completely. Store in an airtight container.
Makes 14 cookies (nutrition provided for 1 cookie)
Love these cookies? Try my Chocolate Chip Chamomile Cookies.