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Healthy Recipe Doctor

with Elaine Magee, MPH, RD

Elaine Magee's blog has now been retired. We appreciate all the wisdom and support she has brought to the WebMD community throughout the years. For more information on nutrition and eating well, visit our Real Life Nutrition and Tasty. Easy. Healthy. blogs

Tuesday, December 21, 2010

Rocky Road Whoppers Get a Makeover

When I saw one of the top ranked cookies on Cooking.com, of course the first thing I wanted to do was tweak it to be a little healthier (but still delicious).

The popular cookie is Rocky Road Whoppers and the lighter version turned out to be amazing!

How did I change the recipe?

  • I used whole wheat flour instead of white
  • I used canola oil instead of 2 tablespoons butter
  • I decreased the sugar by 12%

Here’s the new recipe:

Lighter Rocky Road Whoppers

Makes 18 large cookies

Rocky-Road-Cookies

Photo: Elaine Magee

Ingredients:

1/3 cup whole wheat flour

1/2 teaspoon baking powder

1/8 teaspoon salt

2 cups bittersweet or semisweet chocolate chips, divided use

2 tablespoons canola oil

7 tablespoons sugar

1 large egg, higher omega-3 if available

1 teaspoon instant coffee powder (decaf if available) dissolved in 1 teaspoon warm water

1 teaspoon vanilla extract

1/2 cup coarsely chopped walnuts

About 2/3 cup miniature marshmallows

Directions:

1.  Preheat oven to 350-degrees. Line 2 baking sheets with parchment paper.

2.  In small bowl, combine whole wheat flour, baking powder and salt and set aside. In microwave safe medium bowl, combine 1 cup of chocolate chips with canola oil and microwave on lowest setting for a minute or two until chocolate is completely melted when stirred with a spoon. Set chocolate mixture aside.

3.  In mixing bowl, beat sugar, egg, coffee mixture and vanilla until well blended. Add chocolate mixture to egg mixture beating on low speed, then beat in flour mixture just until blended. Stir in nuts and remaining cup of chocolate chips.

4.  Use cookie scoop to drop about 1/8 cup of dough onto prepared baking sheet and repeat spacing cookie dough about 3-inches apart. Gently press about 4 marshmallows into the center of each dough ball and cover with dough from the ends (so marshmallows are in the center of the cookie ball).

5.  Bake cookies until desired doneness, be careful not to overcook–about 8 to 10 minutes. Cool cookies on wire rack. ENJOY!

Nutrition Information per large cookie: 148 calories, 2 g protein, 17 g carbohydrate, 8 g fat, 3 g saturated fat, 3 g monounsaturated fat, 2 g polyunsaturated fat, 12 mg cholesterol, 2 g fiber, 38 mg sodium. Calories from fat; 48 percent. Omega-3 fatty acids = .5 gram, Omega-6 fatty acids = 1.5 grams.

Posted by: Elaine Magee, RD at 4:54 pm

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