Chocolate Chunk and Nut Chewies

This loaded cookie is much better than your average chocolate-chip variety.

Chocolate chunk cookies on baking sheet

Updated on May 17, 2023.

If you have a desire for a chocolate chip cookie but want one that loves you back, then you’ll enjoy these delicious chocolate chewies. Made with healthy walnuts, pecans, raisins, dark chocolate, and no added sugar (trust us, you won’t even miss it), this is one cookie that is good for you. Find more healthy recipes like this one in The What To Eat When Cookbook by Michael F. Roizen, M.D., Michael Crupain, M.D., M.P.H, and Jim Perko, Sr., CEC, AAC.

Prep: 25 minutes
Cook: 12–13 minutes
Makes: 28 cookies
Serving size: One cookie


1½ cups 100% whole-grain old-fashioned oats
1 cup (about 4.2 ounces) pecans, toasted
1 cup (about 3.6 ounces) walnuts, toasted
½ cup golden raisins
1 teaspoon baking soda
¾ teaspoon kosher salt
½ teaspoon ground cinnamon
3 tablespoons Raisin Reduction (see below)
2 tablespoons water
1 tablespoon vanilla extract
1 cup (5 ounces) dark chocolate (70% cacao), cut into about 1/3-inch pieces


1. Preheat oven to 350°F.

2. In a food processor, pulse the oats until coarsely ground, about 25 seconds. Add the pecans and walnuts, and process until the mixture is finely ground, about 20 seconds. Add the raisins and process until the mixture begins to stick together, about 20 seconds. Add the baking soda, salt, and cinnamon; pulse using on/off turns just until well blended. Add the Raisin Reduction, water, and vanilla; pulse until well blended. The dough will be sticky.

3. Transfer the dough to mixing bowl. Using a rubber spatula, gently fold in the chocolate chunks until well incorporated. Scoop out the dough by heaping tablespoonfuls (about 1½ tablespoons for each) and form balls using your hands. Place the cookies on large nonstick baking sheets, spacing at least 1½ inches apart. Lightly press down on each cookie by hand to flatten slightly.

4. Bake for 12 minutes. Cool on the baking sheets for 15 minutes, then transfer to a rack to cool completely.

Calories: 113 kcal; Total fiber: 2 g; Soluble fiber: 0.2 g; Protein: 2.2 g; Total fat: 8.1 g; Saturated fat: 2 g; Healthy fats: 4.8 g; Carbohydrates: 8.7 g; Sugars: 4 g; Added sugars: 0 g; Sodium: 97 mg; Potassium: 58 mg; Magnesium: 11 mg; Calcium: 11 mg

Raisin Reduction

Makes: 2 cups

Combine 2 cups of raisins with 2 cups of water in a saucepan. Bring to a boil and then reduce to medium-low heat. Simmer uncovered until 3 to 4 tablespoons of water remain, about 15 to 18 minutes. Remove, let cool to lukewarm and blend in a blender or food processor until a smooth puree forms.

Excerpted from The What to Eat When Cookbook, by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CDC, AAC. Copyright © 2020 by Michael F. Roizen, MD. Reprinted by permission from National Geographic. Photo credit: Scott Suchman

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