Yield: 70

Cherry, Pistachio, Chocolate Chunk Cookies

Cherry, Pistachio, Chocolate Chunk Cookies on www.cookingwithruthie.com are a healthier cookie with the perfect combo of sweet, salty, and a bit of tang! Enjoy!!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 7 cups whole rolled oats
  • 2 1/2 cups whole wheat flour
  • 1/4 C milled flax seed
  • 1 tablespoon baking soda
  • 1 tablespoon sea salt
  • 2 cups applesauce
  • 1/4 cup butter, room temperature
  • 2 cups light brown sugar or 1 C agave, or half and half
  • 2 teaspoons vanilla
  • 2 whole eggs and 4 egg whites, to reduce fat/cholesterol, room temperature
  • 2 cups semi sweet chocolate chunks
  • 2 cups dried cherries
  • 2 cups pistachio pieces
  • sea salt to garnish each ball of dough

Instructions

  1. Preheat oven 350 degrees.
  2. Coat half sheet pan with cooking spray; set aside.
  3. In a large mixing bowl whip butter and sugar or agave; cream until smooth.
  4. Add eggs one at a time, scraping with each addition.
  5. Add vanilla; mix.
  6. In a large mixing bowl combine flour, flax seed, baking soda, and sea salt; whisk together.
  7. Add dry mixture and mix until 80% incorporated.
  8. Add oats in two batches mixing between each addition.
  9. Do not over mix.
  10. Add chocolate chunks, cherries, and pistachio pieces; stir to incorporate.
  11. Drop cookies onto prepared pan by the tablespoon or use a large cookie scoop.
  12. Add a sprinkle of sea salt to each dough ball before cooking.
  13. Bake at 350 for 12-15 min or until edges are crispy and lightly browned.
  14. Store in airtight container.
  15. Dough can be frozen for two months or last one week in the fridge.
  16. Baked cookies freeze well for up to 2 months.
  17. Makes approx 70 cookies.
  18. * if using only agave, add an additional 1/2 C whole wheat flour