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Active time
20 minutes
Total time
1 hour 20 minutes
24 cookies
Serving Size
one 2-inch round cookie

¾ cup (170g) butter or trans-fat free margarine, softened

¾ cup (165g) packed brown sugar

2 egg yolks

1 ½ cups (180g) whole wheat or whole spelt flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (170g) bittersweet chocolate chips or chunks

½ cup (75g) dried cherries

  1. In a large bowl, beat the margarine with the brown sugar until well combined. Stir in egg yolks and salt until smooth. 
  2. Sprinkle with flour and baking soda. Mix until a stiff dough forms. Fold in chocolate chips or chunks and cherries.
  3. Form into a 3-inch thick log and refrigerate at least one hour or over night.
  4. Preheat oven to 350°F (180°C or gas mark 4). Line two large cookie sheets with parchment paper or coat with cooking spray. Cut dough log into ¼-inch cookies and place on the cookie sheets 1 inch apart.
  5. Bake 10-12 minutes until cookies begin to firm. Cool on cookie sheet 3-4 minutes then remove to a wire rack. Cool completely before storing in an air-tight container for up to 3 days.

Recipe and photo courtesy of Chef Jennifer Iserloh, who is founder and president of Skinny Chef Culinary Services, where healthy living means happy living.


Calories: 170
Total Fat: 10 g
(Saturated Fat: 6 g)
Sodium: 80 mg
Carbohydrate: 19 g
Fiber: 1 g
Sugar: 12 g (Added Sugar: 7 g) Protein: 2 g

Yield: 24 cookies

Serving Size: one 2-inch round cookie

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