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I Highly Suggest a Double Batch


Post by community member:

I like cookies. I like cookies a lot.

I don’t bake cookies a lot…’cause I’d eat them a lot.

My sister sent me a recipe a few weeks ago. Cookies that she has created.

Wait for it…

HEALTHY. Cookies.

Kimmy Sue Cookies

You heard it here first, folks.

Get out a couple of your mixing bowls. And make sure one of them is big, there’s a lot of healthy ingredients in this cookie! Now, lets do this thing!

How to make Kimmy Sue Cookies: Printable

In your first mixing bowl, combine all of these dry ingredients:

  1. 2 1/2 cup wheat flour (un-bleached)
  2. 1 1/4 teaspoon baking powder
  3. 3/4 teaspoon baking soda
  4. 3/4 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1/8 teaspoon ground cloves
  7. 1/4 teaspoon salt

In your second mixing bowl, combine these together and stir together very well:

  1. 1 stick real butter, unsalted and melted
  2. 1 cup brown sugar (packed)
  3. 2 eggs
  4. 1/4 cup Greek yogurt
  5. 1 tablespoon lemon juice

Make sure the mixture is very well stirred, then add:

  1. 1 cup raisins
  2. 1 cup dried cranberries
  3. 1 cup oatmeal
  4. 1 cup walnuts or nut of your choice, finely chopped
  5. 1 cup dark chocolate chips
  6. 1 cup green zucchini, grated
  7. 1 cup yellow zucchini, grated
  8. 1 cup carrots, grated

Mix together very well.

Slowly add the dry ingredients from the first bowl to the ingredients in the second bowl, about a cup at a time. Mix thoroughly before adding next cup, until all the dry ingredients are incorporated.

Place rounded by teaspoons onto greased cookie sheet about 2 inches apart. Bake on lightly sprayed cookie sheets at 375°F for 10-12 minutes.

This recipe is adaptable, you can exchange ingredients. For example, chocolate chips can be changed to cherry chips or the nuts can be almonds.

*WARNING* Once you start eating these, you will find it difficult to quit cold-turkey. I highly suggest a double batch, to combat those cravings.

Rachel blogs at The Henway.

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Posted by on April 25, 2012 | Permalink  

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8 comments | RSS feed for comments of this post

  1. 4-25

    Oh man! Those sound AWESOME….and healthy is a bonus. Gonna have to make these!!

  2. 4-25

    These are awesome! They taste almost like Clif bars!

  3. 4-25

    These sound great, and it just so happens that my boyfriend took the last of our cookies in his lunch today. I think I’m going to have to make these right away!

    Thank you for this, Rachel!

  4. 4-25

    Definitely want to make these! Rachel, when you say “wheat flour” do you mean whole wheat?

  5. 4-25

    @AnnieB I use unbleached flour but it was not whole wheat. I think if youre familiar with substituting whole wheat and understand the differences in leavening and moisture then you could try it with whole wheat. I just specified “wheat” because I’ve been reading so many posts lately on blogs using all kinds of different flours.

  6. 4-25

    P.S. I inputted the recipe into and found that each cookies is roughly 80is calories. But they are GOOD calories!

  7. 4-25

    Made them this morning, and I used 1 cup white flour and 1 1/2 cups whole wheat flour. They were good! The dough was pretty hard to mix with all those add-ins, so I used my hands at the end. The recipe made a big batch, so I froze about half for the next cookie emergency.

    I think next time I’ll double the spices as I like things spicy, but they were very good as is. And I bet you could chop up the zuke and carrots in the food processor and veg-phobic kids wouldn’t know they were eating healthy.

  8. 4-26

    Thank you Rachel, and STH, for the info on the flour. Looking forward to trying them!

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