It’s cookie season, and we wanted simple and quick. With just five ingredients, today’s recipe couldn’t get much easier. Not to mention heart-healthier.
Inspiration for our White Chocolate Chip Brownie Cookies came from a patient of mine. She’s an avid baker and after attending our Heart Smart cooking class she started experimenting with some recipes. She came across a lemon cookie recipe that only called for a lemon cake mix, light whipped topping, and a couple of eggs.
Pleasantly surprised by the results, she baked a second batch and brought them in for a taste testing of sorts among her fellow workout buddies and our staff. I think the feedback was rather positive judging by the fact the cookies disappeared before I had a chance to try one.
Intrigued, I decided to do some experimenting myself and used a brownie mix instead of a cake mix. I thought the brownie mix might produce a gooey cookie rather than a cakey cookie. Feedback from one of my taste testers, who happened to be my 16-year-old son, was “these are incredible mom.”
Compared to a traditional chocolate chip cookie recipe that calls for a stick or two of butter, our brownie mix cookies used a combination of oil and Greek yogurt instead of butter, which drastically reduced the artery-clogging saturated fat content.
Let’s not lose sight of the fact that these are still cookies, with all the calories and sugar that cookies come with. Moderation still matters.
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Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular
Institute. For questions about today’s recipe, call 313-972-1920.
White Chocolate Chip Brownie Cookies
Makes: 24 cookies / Prep time: 15 minutes / Total time: 45 minutes
1 box (18.3-ounce) chocolate fudge brownie mix
1 large egg
½ cup low-fat vanilla Greek yogurt
3 tablespoons canola oil
⅔ cup white chocolate chips
Vegetable oil cooking spray or parchment paper
Preheat oven to 350 degrees. In a large bowl, combine brownie mix, egg, yogurt, and oil and stir. Add white chocolate chips and stir to incorporate.
Spray a baking sheet with cooking spray or line with parchment paper. Using a ¾-ounce scoop (No. 40) or tablespoon measure, drop dough onto prepared baking sheet (dough will be rather sticky).
Bake for 13 to 15 minutes. Remove from oven and allow to cool on baking sheet for 3 to 4 minutes. Transfer cookies to a wire rack and allow cookies to cool. Batter should make 24 cookies.
Created by Darlene Zimmerman, MS, RD for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen.
130 calories (28% from fat), 4 grams fat (1 grams sat. fat, 0 grams trans fat), 21 grams carbohydrates, 2 grams protein, 84 mg sodium, 9 mg cholesterol, 14 mg calcium, 1 gram fiber. Food exchanges: 1 starch, 1 fat.