Chocolate Cherry Walnut Cookies

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So I’m writing to you now from on top of my soapbox so please bear with me for a moment while I rant a bit.  I have some family members who were recently diagnosed with diabetes, and since I moved to the South I’ve found that it is very prevalent here.  (Also referred to as “The Sugar!”)  So I started researching some diabetic friendly recipes to serve to them and was horrified at what I found.  Some of the popular magazines geared toward diabetics are rife with recipes containing trans fat-laden margarine spreads, white flour, refined white sugar and other ingredients that no one in their right mind would call healthy – for anybody, let alone someone with diabetes!  But because they cut the sugar content by  a few grains they proudly display the before and after nutritional info showing 2  grams less sugar in their “improved” version.  It’s shameful really.  From what I know about managing diabetes (and I’m by no means an expert) fiber and protein help regulate blood sugar and refined carbohydrates are to be avoided whenever possible – and really that should be true for all of us diabetics or not.  So with that in mind, I modified these cookies to be a truly healthy treat, no matter who is eating them!  And I can serve them to my diabetic friends and family members (in moderation) with a clean conscience, knowing that they are chock full of protein, fiber, and healthy fats – not to mention super delicious!!  I did cave in and use a small amount of splenda/sugar blend because I was sending them over to a diabetic family member –  but if blood sugar is not a major problem for you, I would recommend replacing that with a natural sugar product like sucanat, or even raw sugar.  I’m showing the original recipe here from a diabetic magazine (and this is one of the “healthiest” recipes in there by a long shot) as well as my changes so you can see what I’m talking about.  My substitutions are in blue.

Ingredients:

1/4 cup tub style veg oil spread  coconut oil
1/3 cup packed brown sugar  date sugar
1/3 cup granulated sugar
1/4 cup sugar/Splenda baking blend
1/2 tsp baking soda
1/8 tsp salt
1/4 cup refrigerated or frozen egg product, thawed or 1 egg
2 Tbl unsweetened cocoa powder
1 tsp vanilla
2/3 cup white flour whole wheat flour
2/3 cup rolled oats
1/4 cup flaxseed meal
4 oz dark chocolate, chopped
2 oz white chocolate, chopped
1/4 cup walnuts, chopped
1/2 cup dried tart cherries, coarsely chopped

Preheat oven to 350 degrees (F).  In a large bowl beat coconut oil, date sugar, Splenda blend, baking soda and salt with an electric mixer until well mixed.  Beat in egg, cocoa powder, and vanilla until combined.  Beat in flour.  Using a wooden spoon, stir in rolled oats and flax seed meal (I buy flax seeds whole (cheaper) and store them in the freezer.  Then I grind them into meal with my magic bullet as needed so they stay fresh).  Stir in chocolate and cherries.  Drop dough by rounded teaspoons, 2 inches apart onto ungreased cookie sheets.  Bake for about 10 minutes until the edges are set.  Let cool on cookie sheets for about a minute and then transfer onto wire racks until fully cooled. 






  1. Jason Mundy
    Jason Mundy12-22-2011

    Those look AWESOME!!

  2. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)12-22-2011

    Oh they are my friend, they are indeed….

  3. Sonia The Healthy Foodie
    Sonia The Healthy Foodie12-23-2011

    You have got to be kidding me! I was about to pin those to my food porn boards when I noticed that they were by you and saw the word “healthy”. Of course, I immediately came to look them out and well, they are indeed, healthy!

    I think I’m gonna have to give them a shot, but you know me, that sugar will simply have to go!

    And seriously, just that the hell is tub style veg oil spread? Sheesh, I think I should start my own magazine! ;)

  4. Sonia The Healthy Foodie
    Sonia The Healthy Foodie12-23-2011

    Oh, how could I forget to say that? OMG, awesome photo! Made me drool all over my keyboard, this is the first thing that I’ve looked at in DAYS and thought OMG, I want to eat this now! Gorgeous!

  5. ksk
    ksk12-23-2011

    Great recipe conversion~~~HOWEVER, that unhealthy chemical Splenda needs to GO. Once that get’s substituted, the recipe is perfect :)

  6. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)12-23-2011

    Sonia, thanks so much! And if you had a magazine I’d be a loyal subscriber for sure!

  7. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)12-23-2011

    Thanks ksk, I agree with you on the splenda thing! I used the last of it in these cookies and next time I’m doing diabetic friendly sweets I’ll try a natural stevia sweetener instead!

  8. Heidi @ Food Doodles
    Heidi @ Food Doodles12-23-2011

    That’s just crazy! I wonder how much money they make for supporting unhealthy products or if they’re just that grossly misinformed. It’s so sad that uninformed people are just blindly following them :( With your substitutions these look amazing! These are so much healthier and they still look like a fantastic treat to me :)

  9. Anonymous
    Anonymous01-05-2012

    Since our home is often the happy landing for many of your efforts, Mellissa, I thought I should comment on these exquisite cookies. I was fortunate enough to confiscate two before the rest were devoured. They were every bit as delicious as they look in the photos.

    I know your excellent palate doesn’t need affirmation from us, but thanks for “using” us as taste testers. Our taste buds love you and so do we :o)

    Your adoring mom-in-law & pop-in-law

  10. Mellissa Sevigny (sevimel)
    Mellissa Sevigny (sevimel)01-05-2012

    Awww…thanks googly heads! You guys are the best in laws ever! *sniff* :)

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