Cranberry-Almond Chocolate Cookie Thins

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From the EatingWell Kitchen

This healthy chocolate cookie recipe makes thin, sugar-kissed cookies speckled with dried fruit and nuts and topped with slivered almonds and dried cranberries arranged in a flower pattern. These thin chocolate cookies are perfect for accompanying tea or coffee.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • Cookie Dough
  • 1 1/4 cups chopped semisweet or bittersweet chocolate (about 6 ounces)
  • 2/3 cup unsweetened cocoa powder, American-style or Dutch-process
  • 1/2 cup granulated sugar, plus 1/2 cup, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey
  • 3 tablespoons canola oil or corn oil
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup white whole-wheat flour (see Tips)
  • 2/3 cup sweetened dried cranberries, coarsely chopped
  • 2/3 cup chopped toasted and skinned hazelnuts (see Tips) or chopped almond slivers
  • Decorations
  • 1/2 cup slivered almonds
  • 1/2 cup dried cranberries

Preparation

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  1. To prepare cookie dough: Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and nuts until thoroughly incorporated. (The dough will be stiff.)
  2. Divide the dough into quarters. Roll each quarter into a 9-inch-long "log." Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.
  3. To decorate & bake cookies: Position a rack in middle of oven; preheat to 350 °F. Line a large baking sheet(s) with parchment paper.
  4. Place remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed.
  5. Make a flower on each cookie using 5 slivered almonds as petals and a dried cranberry for the center. Gently press on the nuts and cranberries to help them adhere.
  6. Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.
  • Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.

Nutrition information

  • Serving size: 2-inch cookie
  • Per serving: 85 calories; 4 g fat(1 g sat); 1 g fiber; 13 g carbohydrates; 2 g protein; 12 mcg folate; 8 mg cholesterol; 8 g sugars; 7 g added sugars; 12 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 1 mg iron; 36 mg sodium; 61 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 other carbohydrate, 1/2 fat

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