If you are celebrating any occasion or planning your Holidays organic cookies are a must ! organic cookies are always a hit at parties. At home we just love to bake, the smell and eating some cookie dough while baking and, personally it brings back wonderful childhood memories.

This recipe is from Jackie Newgent, RD, culinary nutritionist, eco-cuisine expert, and author of Big Green Cookbook who says, “What would life be without the chocolate chip cookie? Well, luckily you don’t have to worry about that. And if you’re going green, you still don’t need to worry. These New Age hyper baked goodies will definitely make you—and the planet—happy. They’re green chocolate chip cookies with an extra dose of healthfulness that actually taste good!”

HAPPY PLANET COOKIES

Naturally Nutritious Organic Chocolate Chip Cookies
Makes 12 servings: 2 cookies each

Ingredients

• 1 cup organic stone-ground whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 cup organic canola or peanut oil
• 1 cup organic turbinado or Demerara sugar
• 1 large organic egg
• 1 tablespoon organic apple butter
• 1 1/2 teaspoon pure vanilla extract
• 1/2 cup organic old-fashioned oats
• 4 1/2 ounces organic high-quality semisweet chocolate chips or chunks

Preparation

1. Combine the flour, baking soda, salt, cinnamon, and cayenne (if using) in a medium bowl. Set aside.

2. Whisk together until combined the oil and sugar in a large bowl. Whisk in the egg, apple butter, and vanilla extract until smooth.

3. Stir the flour mixture into the oil-sugar mixture until blended. Stir in the oats, then the chocolate chips until combined. (Don’t worry if the mixture seems a bit stiff; it’s because of all of the hearty ingredients and is supposed to be that way.)

4. Line two baking sheets with unbleached parchment paper. Drop the dough by rounded tablespoon onto the sheets, 12 cookies each.

5. Place in the oven, then turn the heat to 375°F (do no preheat oven). Bake until they just spread out to cookie shape, yet are still undercooked to the touch, 10 to 12 minutes. As quickly as possible (so you don’t let out too much heat), open the oven and swap the trays—move the tray on the top rack to the bottom and bottom rack to the top. Close the oven, then turn the oven off and let the cookies continue baking in the off oven until desired brownness and crispness, about 5 to 8 minutes. Remove from the oven and let cool completely on the baking sheets on racks.

(Note: The cookies will continue to cook slightly once out of the oven, too.)

PER SERVING: 260 calories, 14g total fat, 3g saturated fat, 0g trans fat, 20mg cholesterol, 210mg sodium, 35g total carbohydrate, 2g dietary fiber, 3g protein

Recipe adapted with permission from Big Green Cookbook by Jackie Newgent, RD.