Grandmother Cookie Break

Grandmother Cookie Break



Chocolate Chewies

from Chris Kimball


2 1⁄4 cups confectioners’ sugar 6 tablespoons cocoa powder 2 tablespoons all-purpose flour 1⁄4 teaspoon salt 3 large egg whites 3⁄4 teaspoon vanilla extract 2 cups pecans, toasted and chopped fine 1 ounce bittersweet chocolate, grated

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Mix confectioners’ sugar, cocoa, flour, and salt together in bowl of electric mixer. With electric mixer on medium speed, add egg whites to sugar mixture, 1 at a time. Add vanilla and beat for 3 minutes on high speed, scraping down sides as needed. Stir in pecans and chocolate.

2. Drop batter, 1 tablespoon at a time, onto prepared baking sheets, spacing 1 inch apart. Bake 1 sheet at a time, until cookies are dry at edges but soft in centers, rotating sheet halfway through baking, 15 to 18 minutes. Repeat with remaining cookie batter. Slide parchment onto wire rack and let cookies cool completely before peeling from parchment. Serve.

Grandmother Cookie Break

No-Bake Cookies


“These cookies are too good! I used shaved chocolate instead of the coconut and set in the fridge to chill. Very moist and oh so yummy! “

4 servings, 2 cookies each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Low cholesterol | Low sodium | High fiber |


  • 8 whole-wheat graham cracker squares, finely ground
  • 1/4 cup raisins
  • 1/4 cup smooth natural peanut butter
  • 2 tablespoons plus 2 teaspoons honey
  • 4 teaspoons unsweetened coconut


  1. Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut.


Per serving: 313 calories; 13 g fat ( 2 g sat , 0 g mono ); 0 mg cholesterol; 46 g carbohydrates; 7 g protein; 4 g fiber; 284 mg sodium; 82 mg potassium.

Nutrition Bonus: Fiber, protein, potassium.

Carbohydrate Servings: 3 1/2

Exchanges: 3 other carbohydrate, 2 1/2 fat

Grandmother Cookie Break

Ginger Crinkle Cookies

34 cookies

Active Time: 10 minutes

Total Time: 1 hour


  • 2/3 cup canola oil
  • 1 1/2 cups turbinado sugar, divided (see Tip)
  • 1 large egg
  • 4 tablespoons molasses
  • 2 cups sifted whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon sea salt


  1. Preheat oven to 350°F.
  2. Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
  3. Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.
  4. Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days.
  • Tip: Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking. Find it in the natural-foods section of large supermarkets or at natural-foods stores.


Per cookie: 103 calories; 5 g fat ( 0 g sat , 3 g mono ); 6 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 38 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

Ginger Crinkle Cookies Recipe