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.
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.
85 calories; protein 1.6g; carbohydrates 12.7g; dietary fiber 1.4g; sugars 7.6g; fat 3.9g; saturated fat 1g; cholesterol 7.8mg; vitamin a iu 11.6IU; vitamin c 0.1mg; folate 11.7mcg; calcium 20.8mg; iron 0.8mg; magnesium 16.8mg; potassium 60.6mg; sodium 36.3mg; added sugar 7g.