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Healthified Brownie Cookies

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44% less fat • 55% less sat fat • 27% fewer calories than the original recipe. Favorite dried fruit replaces half the chips for a more nutritious cookie.

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(7 Ratings)

7 Ratings

5 spoons 57%

4 spoons 14%

3 spoons

2 spoons 29%

1 spoons

Member Reviews (2)

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PREP TIME
1 Hr 15 Min
TOTAL TIME
1 Hr 45 Min
SERVINGS
48

1/2: cup granulated sugar

1/2: cup packed brown sugar

1/2: cup butter, softened

1/4: cup canola oil

1/4: cup chocolate syrup

2: egg whites

1: egg

1: teaspoon vanilla

2 1/4: cups Gold Medal® all-purpose flour

1/3: cup unsweetened baking cocoa

1 1/2: teaspoons baking soda

1/2: teaspoon salt

1: cup dark or semisweet chocolate chips (6 oz)

1: cup sweetened dried cranberries or dried cherries

1/2: cup chopped pecans or walnuts, toasted*

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1 Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat sugars, butter and oil with electric mixer on low speed until blended. Beat in chocolate syrup, egg whites, egg and vanilla.
2 Beat in flour, cocoa, baking soda and salt until well blended. Stir in chocolate chips, cranberries and pecans. Drop by slightly-rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
3 Bake 10 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

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Expert Tips

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

No-trans-fat 68% vegetable oil spread can be substituted for the butter. The cookies will spread less and retain a more rounded shape.

Chocolate syrup and unsweetened cocoa add lots of rich chocolate flavor, adding minimal fat to this decadent recipe. Dark chocolate chips are relatively new to the market with several brands available

You can bake smaller cookies for your holiday cookie tray. Drop dough by level measuring tablespoonfuls onto cookie sheet. Bake 7 to 9 minutes. Makes about 5 1/2 dozen cookies.

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Nutrition Information:

1 Serving (1 Cookie)

Calories 110

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 10mg;
Sodium 90mg;
Total Carbohydrate 15g

(Dietary Fiber 0g,
Sugars 9g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 2.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 1/23/2010 3:04:11 PM REPORT ABUSE go west said:

Rating:

Great cookie recipe that has definitely replaced my usual chocolate recipe. Still seems a little high in calories so I refrigerate the cookie dough and bake only 9-12 at a time. I plan to try cachoeira's ideas to see if they can be made even healthier.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:48:27 AM REPORT ABUSE cachoeira said:

Rating:

Really really good!!! I loved it!!! My husband is eatting everything!!... I just substituted half of the all purpose flour for whole grain flour and used just 1/3 cup of granulated sugar, to make it even more healthy. I've just made it and I'm sure it will be gone tonight!! Good luck!

This reply was: Helpful Inspiring