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Double Chocolate Chip Cookies



Cooking spray

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

1/8 teaspoon kosher salt

¼ cup (1/2 stick) unsalted butter, melted

6 tablespoons nonfat plain Greek yogurt

1 cup packed light brown sugar

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

¾ cup semisweet chocolate chips



1. Preheat the oven to 350°F. Coat a baking sheet with cooking spray and set it aside.

2. In a medium bowl, sift together the all-purpose flour, pastry flour, cocoa powder, baking powder, and salt.

3. In a large bowl, whisk together the melted butter and the yogurt. Stir in the brown sugar, granulated sugar, and vanilla extract. Add the eggs, one at a time, whisking until incorporated. Slowly add the dry ingredients to the wet, folding gently to combine. Fold in the chocolate chips, distributing them evenly throughout the dough.

4. Scoop up 1 heaping tablespoon of the dough, and using your hands, roll it into a ball.

5. Place it on the prepared baking sheet. Repeat with the remaining dough, leaving about 1 inch between cookies. Bake until the cookies are soft to the touch but not mushy, 12 to

6. 15 minutes. Remove the baking sheet from the oven and allow the cookies to cool for

7. 5 minutes, then transfer to a wire rack to cool for an additional 10 minutes before serving.


White Bean Dip



1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed

2 tablespoons olive oil

1 tablespoon low-fat plain Greek yogurt

¼ teaspoon salt

1/8 teaspoon paprika


Place the beans, olive oil, yogurt, and salt in a blender or food processor. Puree until smooth, about 1 minute. Transfer the puree to a serving dish and sprinkle with the paprika.

Serve immediately, or cover and store in the refrigerator for up to 3 days.


Banana-Walnut Muffins


Cooking spray

2 ounces raw walnuts, coarsely chopped

3 tablespoons light brown sugar

1 ¼ teaspoons ground cinnamon

1 ½ cups unbleached all-purpose flour

½ cup whole wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1/8 teaspoon ground nutmeg

3 ripe bananas

½ cup nonfat plain Greek yogurt

1/3 cup granulated sugar

3 tablespoons canola oil

1 large egg, beaten

1 teaspoon vanilla extract


1. Preheat the oven to 400°F. Coat a standard 12-cup muffin tin with cooking spray and set it aside.

2. In a small bowl, combine the chopped walnuts, brown sugar, and ¼ teaspoon of the cinnamon.

3. In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, nutmeg, and remaining 1 teaspoon cinnamon.

4. In a separate medium bowl, mash the bananas, using a potato masher or a fork.

5. Whisk together the mashed bananas, yogurt, sugar, oil, egg, and vanilla extract.

6. Add the flour mixture to the yogurt mixture. Fold together gently, just until the dry ingredients are moistened, taking care not to overmix.

7. Spoon the batter into the prepared muffin cups. Top each cup with 2 teaspoons of the walnut mixture. Bake in the center of the oven until a toothpick inserted into the center of 1 or 2 muffins comes out clean, about 18 minutes.

Remove from the oven and allow to cool in the tin for 2 to 3 minutes. Then transfer the muffins to a wire rack to finish cooling for another 10 minutes.

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