Flu Fighter Cookies

I’M REALLY SORRY FOR THE LACK OF POSTS. You see, I usually eat at about 3 different places in a week (sometimes more, but they’re usually repeats of the same restaurants). Most of these food adventures, it’s with my friends since we all meet up once a week but lately, we haven’t been going out to eat. That’s because we’re working on a top secret project ;)


Anyways, I should probably have a restaurant review either tomorrow or the day after but in the mean time, here’s a baking recipe! These flu fighter cookies are the baked goods that I make the most. So yes, my specialty is cookies that are good for your health but they don’t taste that phenomenal and they’re kinda ugly… But hey, at least you’ll feel less guilty when eating them!


Not too pretty, huh?

I do make some modifications to the recipe regularly, but this recipe is very versatile! Sometimes, I don’t have all the ingredients handy so I’ll skip out on some of the spices. And you can also add in whatever extra stuff you like, I usually add chopped almonds, chopped walnuts, raisins, and diced-up dried apricots so feel free to experiment!


Flu Fighter Cookies:

Recipe Source: Pass the Sushi

Makes around 25 cookies



2 1/4 cups all-purpose flour

1 1/4 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

100ml unsalted butter, room temperature

1/2 cup dark brown sugar

2 large eggs

1/4 cup molasses

1/4 cup low-fat plain Greek yogurt

2 teaspoon finely grated lemon zest

1/2 cup old-fashioned oats

1 1/4 cups raisins

1 1/4 cups dried cranberries

1 1/4 cups diced dried apricots

1 1/4 cups chopped almonds, toasted

1 1/4 cups chopped walnuts, toasted



1. Preheat oven to 375F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, making sure it is mixed well before adding the next. Mix in the molasses, yogurt and lemon zest and beat until smooth. Add in the flour mixture and combine but be careful not to over mix. Fold in the oats, dried fruits, and nuts.

4. Drop balls of the batter onto the baking sheets and bake for 10 to 12 minutes until the cookies are browned at the edges but still soft.

5. Let the cookies cool completely on a rack.


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