Just in time for the holidays!

At Davis Lewis Orchards, we love the holiday season and we love using our products to make yummy treats for the whole family to enjoy which is why when we say these Cranberry-Nut Chocolate Chip Cookies from Health.com, we jumped on them. They are delicious and good for you,..each cookie is just 75 calories!

 

Cranberry-Nut Chocolate Chip Cookies

Ingredients:

3/4 cup all-purpose flour 

3/4 cup whole wheat flour

3/4 cup regular oats

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup dried cranberries

2 1/2 tablespoons finely chopped walnuts

2 1/2 tablespoons semisweet chocolate minichips

3/4 cup packed brown sugar

5 tablespoons butter, softened

2 tablespoons honey

3/4 teaspoon vanilla extract

1 large egg

1 egg white

Cooking Spray

Preparation:

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking powder, and the next 5 ingredients (through chips) in a large bowl.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add honey, vanilla, egg and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350*

Drop batter by tablespoonfuls onto a  baking sheet coated with cooking spray. Bake at 350* for 10 minutes. Cool 2 minutes on pans. Remove from pans, and cool completely on wire racks.

 

Nutritional Information:

Calories per serving: 75

Calories from fat: 31%

Fat per serving: 2.6g

Saturated fat per serving: 1.3g

Mononsaturated fat per serving: 0.7g

Polyunsaturated fat per serving: 0.4g

Protein per serving: 1.4g

Carbohydrates per serving: 12.1g

Fiber per serving: 10mg

Cholesterol per serving: 10mg

Iron per serving: 0.5mg

Sodium per serving: 49mg

Calcium per serving: 12mg

Advertisements

Flour-Less Chocolate Walnut Cookies

Flour-Less Chocolate Walnut Cookies
INGREDIENTS
Parchment paper
2 1/2 cups Davis Lewis Orchards walnut halves 
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extractPREPERATION
Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.Image