Dietitians’ Favourite Easy Cookie Recipes Roundup

Get the inside scoop on Dietitians’ all-time FAVOURITE cookie recipes!

Check out the list below for some new irresistible suggestions to try out now, or bookmark for your holiday baking spree! There’s a little something for everyone. Oh, and don’t forget to stock up on milk!

Easy Cookie Recipes Roundup

INGREDIENTS

• 2 Tablespoons milled flax 
• 1/4 cup soy milk 
• 1/4 cup almond butter 
• 2 Tablespoons coconut oil 
• 1/2 cup brown sugar, packed 
• 1 teaspoon vanilla 
• 1 cup rolled oats 
• 3/4 cup white whole wheat flour 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon kosher salt 
• 1 cup fresh raspberries, chopped 
• 1/2 cup white chocolate chips 

INSTRUCTIONS

1. Preheat oven to 350° F. Line a baking sheet with parchment paper.  
2. Mix flax and soy milk in a small dish then let stand 2-3 minutes until thickened.  
3. Add almond butter, coconut oil, brown sugar, vanilla and the thickened flax egg to a large bowl and mix with a spatula until smooth and well combined. 
4. Whisk oats, flour, baking soda, baking powder and salt in a medium bowl.  
5. Add dry ingredients to wet ingredients; mix until just combined. 
6. Gently fold in the raspberries and white chocolate chips. Let batter rest for 10 minutes so it thickens up a bit and soaks up some of the moisture. 
7. Portion into 1.5 Tablespoon balls and drop on the baking sheet. 
8. Bake for 11 minutes or until set and just slightly brown around the edges. Cool on the pan for 10 minutes then transfer to a wire rack to finish. Store in an airtight container in the refrigerator for up to three days.

INGREDIENTS 

• 1 ½ cups creamy peanut butter 
• ½ cup vanilla Greek yogurt or plain Greek yogurt + 1 teaspoon pure vanilla extract 
• ½-¾ cup lightly packed brown sugar (depending on how sweet you like them) 
• 2 large eggs 
• 1 teaspoon baking soda 
• 1 teaspoon coarse salt 
• ½ cup dark chocolate chips or chunks 
• Flaky sea salt for sprinkling (optional) 

INSTRUCTIONS 

1. Preheat oven to 350 degrees. Place large piece of parchment paper on a baking sheet. Set aside.
2. Whisk together peanut butter, yogurt, brown sugar, eggs, baking soda and salt until combined. Fold in chocolate chips. 
3. Using an ice cream scoop, place dollops of cookie dough on parchment paper, leaving a ½-inch gap in between each cookie. Sprinkle each with flaky sea salt (if using). Bake for 10-15 minutes, until cookies just start to crack on the top. 

• Saturated Fat: 3g 
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 25mg

INGREDIENTS 

• 2/3 cup virgin coconut oil
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 2 eggs
• 1 1/2 cups whole grain whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups rolled oats
• 1/3 cup chopped lightly toasted nuts (I love pecans in this recipe)
• 1/2 cup semi-sweet chocolate chips
• 3 tbsp shredded coconut 

INSTRUCTIONS

1. Preheat oven to 350°F. 
2. Cream together the coconut or oil and sugars until light and fluffy creamy. Beat in the eggs one at a time. 
3. Mix together the flour, baking soda and salt in a medium size bowl, then stir dry ingredients into creamed mixture. Stir in the rolled oats, nuts, chocolate chips and shredded coconut and mix well 
4. Drop the dough in teaspoonfuls onto a lightly oiled or paper-lined cookie sheet. Bake for 10 to 12 minutes or until golden brown.

NUTRIENTS PER SERVING

• Calories: 65 
• Protein: 1 gram 
• Fat: 4 grams 
• Saturated fat: 2 grams 
• Carbohydrate: 8 grams 
• Dietary fibre: 1 gram 
• Sodium: 42 milligrams 

INGREDIENTS

• 6 Tbsp. butter (softened) 
• 1/4 cup granular sugar 
• 1/4 cup brown sugar 
• 1 tsp. vanilla 
• 1 egg 
• 1/2 tsp. salt 
• 1/2 tsp. baking soda 
• 1 cup & 2 Tbsp. white flour 
• 1 cup semi-sweet mini chocolate chips 

INSTRUCTIONS:

1. Preheat oven to 375 degrees 
2. Place softened butter, white sugar and brown sugar in a mixing bowl. Mix by hand or use a stand mixer to cream ingredients together. 
3. Add egg, salt, baking soda, and vanilla and beat until blended. 
4. Stir in flour to make a soft dough. 
5. Add in chocolate chips and mix into the dough. 
6. Place 1 tsp. cookie dough on a greased cookie sheet or baking mat in rows of 3. 
7. Bake for 9 minutes or until lightly brown.

INGREDIENTS 

• 1 cup all-purpose gluten-free flour 
• 1 cup almond flour 
• ¼ cup + 2 Tablespoons beet sugar, divided 
• ½ cup dark brown sugar 
• 2 Tablespoons ground flax seed meal 
• 2 Tablespoons hemp hearts 
• ¼ cup unsweetened cocoa powder 
• 1 ½ Tablespoons dry non-fat milk powder 
• ¾ teaspoon ground nutmeg, divided 
• ⅜ teaspoon ground cloves, divided 
• 1 teaspoon baking soda 
• ½ teaspoon kosher salt 
• ¼ cup natural almond butter 
• ½ cup plant-based margarine 
• 2 large eggs, beaten 
• 4-5 Tablespoons water, as needed 
• ½ cup diced crystallized ginger, chopped 
• Cooking spray 

INSTRUCTIONS 

1. Preheat the oven to 350° F. 
2. In a large bowl, combine the gluten-free flour, almond flour, ¼ cup beet sugar, brown sugar, flaxseed meal, hemp hearts, cocoa powder, milk powder, nutmeg, ½ teaspoon nutmeg, ½ teaspoon cloves, baking soda, and salt. 
3. In a medium mixing bowl, gently mix together the almond butter, margarine, and eggs. 
4. Add the dry ingredients to the wet ingredients, and mix together. Stir in the crystallized ginger. 
5. In a small bowl, combine remaining beet sugar, nutmeg, and cloves. 
6. Spray two large cookie sheets with cooking spray. Using a medium cookie scoop, place cookie dough on the sheets. Use a fork to flatten the cookies. 
7. Sprinkle sugar and spice mixture on top of the cookies, then place in the oven.
8. Bake for 12-14 minutes, until cooked through. Remove from oven, and place on wire racks to cool.

 Protein (grams): 3

INGREDIENTS

• 30g dried quinoa
• 1/2 tsp vanilla extract
• 1 apple pureed as per the recipe on my website
• 100g avocado (Approximately 1 medium avocado)
• 50g granulated sugar
• 100g plain flour
• 50g coca powder
• 1/2 tsp baking powder

INSTRUCTIONS

1. Pour the quinoa into a colander and rinse under running water, then drain well – this removes any bitterness on the quinoa.
2. Place the rinsed quinoa, 100ml water and the vanilla extract in a saucepan, bring to a gentle boil and book until all the water has been absorbed, about 10 minutes.
3. Put the quinoa aside to cool
4. In a blender, add the avocado, sugar, and apple puree and blend into a smooth paste, then pour into a bowl with the quinoa. 
5. Add the remaining ingredients to the bowl and mix until just combined.
6. Place the mixture into the fridge for at least 30 minutes
7. Preheat the oven to 180C and line a baking tray with baking parchment
8. Using a spoon, place spoonful’s of mixture onto a lined baking tray and flatten slightly.
9. Place in the centre of the oven for 15 minutes. They will still be soft, so allow to cool on the tray to continue cooking slightly.
10. Once cooled, place on a cooling rack and enjoy)

NUTRIENTS PER SERVING

11 Kcal, 3.2g Fat

INGREDIENTS 

• 1 tablespoon white chia seeds 
• 60 milliliters ( 1/4 cup) unsweetened jasmine green tea or other mild tea 
• 200 grams (1 1/2 cups) whole-wheat pastry flour 
• 3/4 teaspoon baking powder 
• 3/4 teaspoon sea salt 
• 1/8 teaspoon ground ginger (optional) 
• 105 grams (1/2 cup) virgin (unrefined) coconut oil, liquified/melted* 
• 215 grams (1 cup) turbinado sugar 
• 215 grams (3/4 cup) creamy no-added-salt, no-added-sugar peanut butter 
• 1 3/4 teaspoons pure vanilla extract 
• 1/4 teaspoon pure almond extract 
• Optional: melted vegan bittersweet 

INSTRUCTIONS 

1. Preheat the oven to 375°F/190°C. Line two large baking sheets with unbleached parchment paper or Silpat liners. 
2. In a small bowl, stir together the chia seeds and tea. Set aside. 
3. In a medium bowl, whisk together the flour, baking powder, salt and, if using, ginger. Set aside. 
4. In a large mixing bowl using an electric mixer, blend together the liquified coconut oil and powdered sugar until evenly combined. Add the peanut butter and blend until combined. Add the chia mixture (gel) and extracts and blend until well combined. Add the flour mixture and blend on low speed until evenly combined. 
5. Scoop then roll dough by hand into 22 balls (about 2 tablespoons/36 grams each). Arrange onto the baking sheets. Slightly flatten the cookies with a fork in crisscross style. 
6. Bake until slightly browned around the edges, but not firm, about 15 minutes. 
7. Let completely cool on the baking sheets on racks. Cookies firm up when cool. If desired, dip some or all cookies in melted chocolate** and sprinkle with flaky sea salt. Enjoy! 

NUTRIENTS PER SERVING

• Serving Size: 1 cookie 
• Calories: 180 
• Sugar: 10g includes 10g added sugars 
• Sodium: 95mg 
• Fat: 10g 
• Saturated Fat: 5g 
• Trans Fat: 0g 
• Carbohydrates: 18g 
• Fiber: 2g 
• Protein: 3g 
• Cholesterol: 0mg 

8. Hot Chocolate Cookies

By: In Jennies Kitchen

There you have it! A list of eight delicious and easy cookie recipes to have in your back pocket! Comment below which cookie recipe(s) you tried and which was your favourite.