Are you a ginger lover? If so, you're gonna love these healthy blueberry and white chocolate chip ginger cookies from Eating Well. You may remember I attended my Healthy Cooking Group last week and thought I was going to be really late due to my annual mammogram appointment which was sceduled in the evening, bringing an appetizer or side dish was out of the question so dessert and wine was what I came up with.
Here's what you need {recipe below}...lots of ingredients, but well worth it.
Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.
Mix well.
Chop up the crystallized ginger.
Whisk egg, brown sugar, oil and vanilla in a large bowl. Then add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine.
Bake 8-10 minutes and cool on a wire rack.
I baked enough cookies to have some for home, and after trying one I didn't think Dominic would like them because of the strong ginger flavor......I was wrong, they were gone in two days, no kidding.
Blueberry & White Chocolate Chunk Ginger Cookies
Ingredients
• 1 cup all-purpose flour
• 1/4 cup wheat germ
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 large egg
• 3/4 cup packed dark brown sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup oats, quick-cooking or old-fashioned (not instant)
• 2 ounces white chocolate, chopped
• 1/3 cup dried blueberries, (see Tip)
• 1/4 cup crystallized ginger, chopped (see Tip)
Preparation
1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
3. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
Tips & Notes
• Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
• Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.
• Nutrition Per cookie: 115 calories; 4 g fat ( 1 g sat , 2 g mono ); 9 mg cholesterol; 17 g carbohydrates; 2 g protein; 1 g fiber; 84 mg sodium; 38 mg potassium.
Link Up for Thankful Thursday!!
Here's what you need {recipe below}...lots of ingredients, but well worth it.
Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.
Mix well.
Chop up the crystallized ginger.
Whisk egg, brown sugar, oil and vanilla in a large bowl. Then add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine.
Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart.
Bake 8-10 minutes and cool on a wire rack.
I baked enough cookies to have some for home, and after trying one I didn't think Dominic would like them because of the strong ginger flavor......I was wrong, they were gone in two days, no kidding.
Blueberry & White Chocolate Chunk Ginger Cookies
Ingredients
• 1 cup all-purpose flour
• 1/4 cup wheat germ
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 large egg
• 3/4 cup packed dark brown sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup oats, quick-cooking or old-fashioned (not instant)
• 2 ounces white chocolate, chopped
• 1/3 cup dried blueberries, (see Tip)
• 1/4 cup crystallized ginger, chopped (see Tip)
Preparation
1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
3. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
Tips & Notes
• Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
• Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.
• Nutrition Per cookie: 115 calories; 4 g fat ( 1 g sat , 2 g mono ); 9 mg cholesterol; 17 g carbohydrates; 2 g protein; 1 g fiber; 84 mg sodium; 38 mg potassium.
Link Up for Thankful Thursday!!
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I've never thought to put blueberries in cookies. What a great idea!
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