If you have a desire for a chocolate chip cookie but want one that loves you back, then you’ll enjoy these delicious chocolate chunk and nut chewies. They’re made with healthy walnuts, pecans, raisins, dark chocolate and no added sugar that we’re confident you won’t even miss.
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- 1 1/2 cups 100% whole grain old-fashioned oats
- 1 cup (about 4.2 ounces) pecans, toasted
- 1 cup (about 3.6 ounces) walnuts, toasted
- 1/2 cup golden raisins
- 1 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons raisin reduction
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 1 cup (5 ounces) dark chocolate (70% cacao), cut into about 1/3 inch pieces
- Preheat oven to 350 F.
- In a food processor, pulse the oats until coarsely ground, about 25 seconds. Add the pecans and walnuts, and process until the mixture is finely ground, about 20 seconds. Add the raisins and process until the mixture begins to stick together, about 20 seconds. Add the baking soda, salt, and cinnamon, pulse using on/off turns just until well blended. Add the raisin reduction, water and vanilla; pulse until well blended. The dough will be sticky.
- Transfer the dough to a mixing bowl. Using a rubber spatula, gently fold the chocolate chunks until well incorporated. Scoop out the dough by heaping tablespoonfuls (about 1-1/2 tablespoons for each) and form balls using your hands. Place the cookies on large nonstick baking sheets spacing at least 1-1/2 inches apart. Lightly press down on each cookie by hand to flatten slightly.
- Bake for 12 minutes. Cool on the baking sheets for 15 minutes, then transfer to a rack to cool completely.
Chef note: These cookies freeze very well and defrost quickly because they’re so small. Pack them with a bagged lunch right from the freezer and they’ll be ready to eat by noon.
Nutritional information (per serving)
Makes 28 servings
Serving size = 1 cookie
Sodium: 97 mg
Sugar: 4 g
Cholesterol: 0 g
Saturated fat: 2 g
Fiber: 2 g
Protein: 2.2 g
— Adapted from the What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko Sr., CEC, AAC.