Chocolate Chunk & Nut Chewies
If you have a hankering for a chocolate chip cookie that’s as healthy as it is satisfying, this dessert recipe is sure to deliver.
25 Minutes
Prep and Cook Time
113 Cal
Per Serving
28
Servings
Overview
If you have a desire for a chocolate chip cookie but want to eat one that loves you back, then you’ll enjoy these delicious Chocolate Chunk & Nut Chewies. They are made with healthy walnuts, pecans, raisins, dark chocolate and no added sugar that we’re confident you won’t even miss.
Nutrition information (per serving: 1 cookie): Sodium (97mg); Sugars (4g); Cholesterol (0mg); Total Fat (8.1g); Saturated Fat (2g); Fiber (2g); Protein (2.2g); Carbohydrates (8.7g)
Nutrition information (per serving: 1 cookie): Sodium (97mg); Sugars (4g); Cholesterol (0mg); Total Fat (8.1g); Saturated Fat (2g); Fiber (2g); Protein (2.2g); Carbohydrates (8.7g)
Ingredients
1 ½ cups 100% whole grain, rolled oats
1 cup pecans, toasted
1 cup walnuts, toasted
½ cup golden raisins
1 tsp. baking soda
¾ tsp. kosher salt
½ tsp. ground cinnamon
3 Tbsp. Raisin Reduction
2 Tbsp. water
1 Tbsp. vanilla extract
1 cup 70% cacao chocolate, cut into 1/3-inch pieces
1 cup pecans, toasted
1 cup walnuts, toasted
½ cup golden raisins
1 tsp. baking soda
¾ tsp. kosher salt
½ tsp. ground cinnamon
3 Tbsp. Raisin Reduction
2 Tbsp. water
1 Tbsp. vanilla extract
1 cup 70% cacao chocolate, cut into 1/3-inch pieces
Directions
Preheat oven to 350°F.
In a food processor, pulse the oats until coarsely ground, about 25 seconds.
Add the toasted 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 on and off until well blended.
Add the Raisin Reduction, water and vanilla. Pulse until well blended. The dough should not be sticky.
Transfer the dough to a mixing bowl, and using a rubber spatula, gently fold in the chocolate chunks until well incorporated.
Scoop out the dough by heaping tablespoonfuls (about 1 ½ Tbsp. each) and form balls using your hands. Place the balls on large nonstick baking sheets, spacing them at least 1 ½ inches apart. Press down on each to flatten slightly.
Bake for 12 minutes. Cool on the baking sheets for 15 minutes, then transfer to a rack to cool completely. Enjoy!
In a food processor, pulse the oats until coarsely ground, about 25 seconds.
Add the toasted 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 on and off until well blended.
Add the Raisin Reduction, water and vanilla. Pulse until well blended. The dough should not be sticky.
Transfer the dough to a mixing bowl, and using a rubber spatula, gently fold in the chocolate chunks until well incorporated.
Scoop out the dough by heaping tablespoonfuls (about 1 ½ Tbsp. each) and form balls using your hands. Place the balls on large nonstick baking sheets, spacing them at least 1 ½ inches apart. Press down on each to flatten slightly.
Bake for 12 minutes. Cool on the baking sheets for 15 minutes, then transfer to a rack to cool completely. Enjoy!
Chef’s Notes
The cookies freeze well and defrost quickly due to their size.
If you pack them with a bagged lunch right from the freezer, they’ll be defrosted and ready to eat by noon.
If you pack them with a bagged lunch right from the freezer, they’ll be defrosted and ready to eat by noon.
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