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Blueberry and Chocolate Chips Ginger Cookies

 

.
4

Yield

24

servings

Prep

10

min

Cook

10

min

Ready

36

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 cup all-purpose flour
or whole wheat pastry flour, or half of each flour
5 tablespoons wheat germ
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ginger
ground
*
1 large eggs
¾ cup brown sugar
packed
*
cup canola oil
1 ½ teaspoon vanilla extract
½ cup rolled oats
rolled or quick-cooking
2 ounces white chocolate chips
or chunk, chopped
cup blueberries
dried, or dried cranberries, cherries, chopped
4 tablespoons ginger
crystallized, chopped

Directions

Position racks in upper and lower thirds of oven, preheat to 375°F.

Add flour, wheat germ, baking soda, salt and ground ginger in a small bowl, and whisk until well mixed.

Add egg, brown sugar, oil and vanilla in a large bowl, and whisk until well blended.

Add the dry ingredients to the wet ingredients, stir to combine.

Stir in oats, chocolate, blueberries and crystallized ginger until combine.

Drop by rounded tablespoonfuls onto 2 nonstick baking sheets, about 1½ inches apart.

Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, about 9 minutes.

Cool on the pans for about 5 minutes, remove from the baking sheets and transfer to a wire rack to cool completely.

Store at an air-tight container.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 7849% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 71mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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