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Dietitians’ Favourite Easy Cookie Recipes Roundup
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Get the inside scoop on Dietitians’ all-time FAVOURITE cookie recipes!

Ever feel overwhelmed with the quantity of cookie recipes out there? How do you know which are best? Well, we asked Dietitians their all time favourite easy cookie recipes! 

You can trust that these experts know what’s good!

dietitians' favourite easy cookie recipes roundup

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

1.White Chocolate Raspberry Cookies 

By: Leanne from Healthy(ish) Appetite 

White chocolate raspberry cookies are a match made in flavor heaven! These are also slightly more wholesome than traditional cookies, 100% whole grain, and free of eggs and butter. They can double as a breakfast cookie!

Makes 18 cookies 

superfood gluten free gingerbread cookie recipe

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.

NUTRIENTS PER SERVING

  • Serving Size: 1 cookie
  • Calories: 128 calories
  • Fat: 6 grams
  • Carbohydrates: 17 grams
  • Fiber: 2 grams
  • Protein: 3 grams

2.Peanut Butter Chocolate Chip Yogurt Cookies 

By: Julie from The Healthy Epicurean 

Made with just a few simple ingredients – creamy peanut butter, Greek yogurt, dark brown sugar, eggs, baking soda, salt and dark chocolate chips or chunks – you can’t go wrong with this recipe. Believe it or not, it has no flour or butter! It sounds wild, but they’re literally the best cookies on planet earth. Go ahead and try them for yourself! 

Makes 15 cookies 

superfood gluten free gingerbread cookie recipe

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. 

NUTRIENTS PER SERVING

  • Serving Size: 1 cookie
  • Calories: 212
  • Sugar: 14g
  • Sodium: 271mg
  • Fat: 14g
  • Saturated Fat: 3g 
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 25mg

3. Oatmeal Chocolate Chip Cookies 

By Rosie Schwartz from Enlightened Eater

There’s certainly plenty of whole grains included with the coconut oil providing a crisp texture that gives the cookie staying power over a few days (if they last!).

Makes about 5 1/2 dozen cookies

superfood gluten free gingerbread cookie recipe

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 

4. Half Batch Chocolate Chip Cookies 

By: nutrigirl from Sound Bites Nutrition

Makes 16 to 18 cookies. 

superfood gluten free gingerbread cookie recipe

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.

    5.Superfood Gluten-Free Gingerbread Cookies 

    By: Amy Gorin Nutrition

    Hello, gluten-free ginger snaps! This soft ginger cookies recipe yields the ultimate healthy gluten-free cookies, aka superfood cookies. Enjoy the gluten-free gingerbread cookies today! 

    Makes 30 cookies 

    superfood gluten free gingerbread cookie recipe

    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.

    NUTRIENTS PER SERVING

    Calories: 120

    Fat (grams): 7

    Sat. Fat (grams): 1

    Carbs (grams): 14

    Fiber (grams): 1

    Sugar (grams): 8

     Protein (grams): 3

    Sodium (milligrams): 110

    Cholesterol (grams): 0

    6. Avocado Chocolate Cookies 

    By: Sarah Bushell from Children’s Nutritionist 

    The soft texture of these cookies gives them an irresistible cake or ‘brownie’ like texture. So delicious, these cookies are best served alongside a cold glass of milk!

    Makes 10 cookies 

    superfood gluten free gingerbread cookie recipe

    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

    7. Plant-based Peanut Butter Cookies 

    By Jackie Newgent  

    Yep, you can absolutely have scrumptious cookies while going plant-based … just bake up a batch of these plant-based peanut butter cookies. You can have your chocolate, too … just dip them in melted, dairy-free bittersweet or semi-sweet chocolate. So good! 

    Makes 22 cookies 

    superfood gluten free gingerbread cookie recipe

    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 

    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.

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