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Skinny Chocolate Drizzled Graham Cookies
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Reduce saturated fat by 33% and cut calories by 26%. Elevate graham crackers with sophisticated brown sugar and honey rounds, topped with mini chocolate bits and delicate chocolate drizzle.
Ingredients:
  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1/4 cup honey
  • 1/2 teaspoon vanilla
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 cup Gold Medal™ whole-wheat flour
  • 1/2 cup miniature semisweet chocolate pieces
  • 3 ounces bittersweet chocolate or 1/2 cup miniature semisweet chocolate pieces
  • 1/2 teaspoon shortening
Instructions:
  • Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and cinnamon, then beat until light and fluffy, scraping the sides of the bowl occasionally.
  • Combine eggs, honey, and vanilla, mixing until well blended. Gradually add all-purpose and whole wheat flour, using the mixer until you can't anymore. Finish incorporating any remaining flour with a wooden spoon. Fold in 1/2 cup semisweet chocolate pieces.
  • Roll dough into 1-inch balls, spacing them 1 inch apart on a non-greased cookie sheet. Gently flatten the balls with your fingers. Bake for 8-9 minutes until the bottoms are lightly browned. Cool cookies on a wire rack.
  • In a small saucepan, melt bittersweet chocolate and shortening over low heat until smooth, stirring frequently. Cool slightly, then transfer to a small resealable plastic bag and seal. Cut a small hole in one corner of the bag and pipe the chocolate onto the tops of cookies. Allow to set for about 30 minutes.
  • Enhance the cookie dough by incorporating 1/4 cup of unsweetened cocoa powder along with the all-purpose flour.

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