Happy Sunday everyone!
It’s been a very busy weekend. On Friday, my little brother graduated from high school (as #4 in his class! so proud) so we went to that and then my parents had a party at their house afterwards. Saturday was spend running errands, and we had time at the end of the day to relax at the pool for an hour or so. Today has been full of grocery shopping and recipe testing!
Today I’m sharing my recipe for the Welch’s Recipe Contest. This contest is for dietitians and Welch’s challenged us to create family-friendly recipes using a Welch’s 100% Grape Juice Product.
I received free coupons for Welch’s grape juice product. By posting this recipe, I am eligible to win prizes with the Welch’s Recipe Contest. I was not compensated for my time.
I decided to get a little creative in the kitchen and try to make cookies with juice instead of sugar!
To make the juice reduction, I let a can of frozen white grape juice concentrate simmer on the stove top for about 35 minutes. It reduces by about 1/3, and will stick to the spoon slightly. Since the juice concentrate is 100% fruit juice, we don’t have to worry about added sugars.
Using juice instead of sugar changes the texture– these cookies are very soft, almost cupcake-like in texture. They’re very sweet and have a slight fruity flavor! I played up the fruit flavor by adding some raspberry preserves.
The mini chocolate chips add a nice contrast to the fruity flavor.
Welch’s was kind enough to send me a bunch of extra coupons for free product!
Enter here to win some free coupons!
Here’s the recipe for Chocolate Chip Cookies Sweetened with White Grape Juice!
- 1 3/4 cup all-purpose flour
- 1/2 tspbaking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 11.5oz can frozen Welch's 100% White Grape Juice Concentrate
- 2 Tbsp unsweetened applesauce
- 2 tsp vanilla
- 1 Tbsp raspberry preserves
- 1/2 cup mini chocolate chips
- In a small pot over the stove, simmer the juice concentrate until reduced by 1/3. This will take about 35 minutes. Cool to room temperature before using.
- Preheat your oven to 350 degrees.
- Line baking sheets with parchment paper.
- In a small bowl, combine the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the butter, juice reduction, applesauce, raspberry preserves, and vanilla. In batches, combine the dry and wet ingredients. Stir in the chocolate chips.
- Using a tablespoon, place the cookie batter 2" apart on the baking sheet.
- Bake for ten minutes.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!