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Government Cookies: Healthy Treats

Cookie recipes found in government documents.

Healthy cookies

Recipes here use less sugar, some are non-dairy or gluten free like the Banana Oatmeal Cookies.

Carrot-raisin cookies

Carrot-Raisin cookies

Source:  Cooking for people with food allergies, United States, Dept. of Agriculture, 1988
See another carrot cookie recipe here.
 

Per cookie:

Calories…50        Cholesterol…0
Total fat …2 grams Sodium…34 milligrams
 

Barley flour …2 ½ cups
Baking Soda… ½ teaspoon
Salt…1/2 teaspoon
Vegetable shortening… ½ cup
Sugar… ¾ cup
Vanilla…2 teaspoons
Carrots, finely shredded … 1 cup
Raisins, chopped… ½ cup
Water… ¼ cup
 

1. preheat oven to 350 F (moderate).
2. Grease baking sheet.
3. Mix flour, baking soda, and salt.
4. Mix shortening, sugar, and vanilla until creamy,
5. Stir in carrots and raisins.
6. Alternate adding dry ingredients and water to carrot mixture. Mix well after each addition.
7. Drop dough by teaspoonfuls onto baking sheet, about 2 inches apart.
8. Bake 12 minutes or until cookies are set and lightly browned.
9. Remove from baking sheet while still warm.
10. Cool on rack.

Applesause Cookies

Applesause Cookies

This recipe can be found on MyPlate

This simple spice cookie is based on applesauce.

Ingredients

  • 1 cup sugar
  • 1/2 cup margarine (or butter or shortening)
  • 1 egg
  • 2 teaspoons baking soda
  • 2 1/2 cups flour (all purpose)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups applesauce, unsweetened
  • 1 cup raisins
  • 1 nuts (1 cup, optional)

Directions

1. Preheat oven to 350°F. Prepare pan or cookie sheet (see below).

2. Cream together sugar, shortening and egg.

3. In a separate bowl, combine baking soda, flour, salt, and cinnamon. Mix well.

4. Stir flour mixture into shortening mixture just until moist.

5. Add applesauce, raisins, and nuts (if using).

For Cookies: Drop dough by heaping teaspoon several inches apart on a greased baking sheet. Bake at 350 degrees for 10 to 12 minutes.

For Cake: Bake at 350 degrees in an 8 inch x 8 inch pan for 40 minutes.

Notes

To check cake for doneness, pierce top of cake with a toothpick. Cake is done when toothpick comes out clean.

Source:

Montana State University Extension Service
Montana Extension Nutrition Education Program

Banana Oatmeal Cookies- Dairy Free, GF

Banana Oatmeal Cookies

Looking for a no-added-sugar snack? Try these Banana Oatmeal Cookies for a pick-me-up during the day.

Yield:14 cookies
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
 
Ingredients
2 banana (very ripe)
1 cup oats (quick or old-fashioned)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup raisins
Notes
  • Texture will be best when freshly made.
  • Try dried cranberries or chopped nuts instead of raisins.
Steps
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mash bananas with a fork until mostly smooth.
  3. Add oats, cinnamon, vanilla and raisins. Mix well.
  4. Drop spoonfuls of dough onto lightly sprayed or oiled baking sheet. Flatten with the back of a spoon or bottom of a drinking glass.
  5. Bake 10 to 15 minutes. Remove from oven and let cool before serving.
Meal Type: Snack
Category: 30 Minutes or Less, Kid-Friendly
Food group: Fruits, Grains
Season: Winter, Spring, Summer, Fall

Sugarless Oatmeal Cookies

Sugarless Oatmeal Cookies
Source: What’s Cooking? USDA Mixing Bowl

Ingredients

3 banana (ripe)
1/3 cup margarine
2 cups quick-cooking oats (uncooked)
1/4 cup skim milk?
1/2 cup raisins
1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees.

2. Put the margarine in a small saucepan. Melt it on low heat.

3. Put all the ingredients in a mixing bowl. Mix really well.

4. Let the mix stand for about 5 minutes, until the oats are wet.

5. Lightly grease the cookie sheet.

6. For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.

7. Bake the cookies for 15 to 20 minutes.

8. Let the cookies cool on the cookie sheet for about 1 minute.

9. Move the cookies to wire racks or a towel. Let them cool completely.

 

Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network

Website Recipes

Potato Cookies

Potato Cookies:

Source: Oregon Food News, a U.S. Food Administration 

2 cups sifted flour

3 tablespoons shortening

½ teaspoon salt

1 egg well beaten

2 teaspoons baking powder 1 cup mashed potato

¾ cup brown sugar

Cream together the butter and sugar, and add the well-beaten egg and the mashed potato (free from lumps) Beat until smooth, then add the twice - sifted mixture of flour, salt and baking powder. It will not usually be necessary to add any liquid.

Mix until a dough is formed stiff enough to roll. Place on floured board, roll until about one-eighth thick, cut in to rounds, and place on greased baking sheet. Bake 15 minutes in moderately hot oven, or until a delicate brown.  Bake more slowly than ordinary wheat-flour cookies.

(Thank you to Jey Wann of Oregon State Library)

Banana Oat Cookies

Banana Oat Cookies

You can find this recipe on MyPlate

Ingredients

  • 1 cup banana, mashed (use overripe banana)
  • 1 cup quick oats
  • 1/2 cup yogurt, low-fat plain
  • 1/4 cup water
  • raisins (1/2 cup, optional)
  • sunflower seeds (1/2 cup, optional)
  • spices, optional

Directions

1. Wash hands, make sure utensils and counter top are clean.
2. Mash bananas, mix with yogurt and water.
3. Add quick (not instant) oats. Mix well.
4. Add optional add-ins if you wish. Keep them minimal.
5. Add spices, to taste (optional)
6. The batter should be thick and easily spoonable.
7. Grease a baking sheet. Place a tablespoon of dough on the sheet, thin out to a flat disk. Repeat with remaining dough. Refrigerate if any is remaining in bowl.
8. Bake at 350-375°F for 20 minutes. Flip and bake on other side 15 minutes to make crisper crust.

Notes

Learn more about bananas.

Source:

University of Minnesota Extension

Sweet Potatoes

Booklet of sweet potato recipes published by the United States Bureau of Home Economics, in 1932

Reused recipes? The recipe below is from the December 1946 Radio Roundup.

Save Sugar with Sweet potatoes-

Here's a recipe for drop cookies which use very little sugar, a moderate amount of molasses, and gain part of their sweetening from grated raw sweet potato…delicious and a bit unusual.

  • ½ cup fat
  • ¼ cup sugar
  • 1 egg
  • ½ cup molasses
  • 1 cup grated raw sweet potatoes
  • 1 tsp grated orange rind
  • 2 cups sifted all-purpose flour
  • ½ tsp salt
  • ½ tsp soda
  • 1 tsp baking powder
  • ½ tsp ginger, if desired
  • ¼ cup sour or buttermilk

Cream together fat and sugar; add egg; beat thoroughly. Add molasses, sweet potato, (grated just before using) and orange rind. Sift together rest of dry ingredients; add alternately with milk to sweet potato mixture. Mix well and drop from a teaspoon onto a greased baking sheet. Bake in a moderately hot oven (375 degrees F) about 15 minutes or until golden brown. Makes 3 dozen.

Breakfast Pumpkin Cookies

Breakfast Pumpkin Cookies
Source: USDA

Makes: 48 servings

Bake these cookies the night before and enjoy a delicious treat on busy mornings.

Ingredients

1 3⁄4 cups pumpkin (pureed, cooked)
1 1⁄2 cups brown sugar
egg
1⁄2 cup vegetable oil
1 1⁄2 cups flour
1 1⁄4 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1⁄2 teaspoon salt
1⁄4 teaspoon ground ginger
1 cup raisins
1 cup walnuts (chopped)

Directions

1. Preheat oven to 400 degrees.

2. Mix pumpkin, brown sugar, eggs, and oil thoroughly.

3. Blend dry ingredients and add to pumpkin mixture.

4. Add raisins and nuts.

5. Drop by teaspoonfuls on greased cookie sheet.

6. Bake 10-12 minutes until golden brown.

Notes

Learn more about pumpkin(link is external).

Source: Oregon State University Cooperative Extension Service, Healthy Recipes