High Fiber White Chocolate Macadamia Nut Cookies |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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For our health, my stepson and I have to lose weight. His heart health is a very important factor. I play with recipes to cut transfat and sugars while adding filling fiber. This recipe is based on a Toll House Chocolate Chip cookie recipe in a 1957 version of the Betty Crocker cook book. They are soft, chewy and buttery. Ingredients:
3/4 cup i can't believe it's not butter® spread (cooking and baking spread) |
1 cup splenda sugar blend for baking |
2 tablespoons molasses |
1 egg |
1 teaspoon vanilla extract |
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup macadamia nuts (chopped) |
1 cup white chocolate chips |
1/3 cup toasted wheat germ |
Directions:
1. Preheat over to 375 degrees, line cookie sheets with parchment paper.
2. Cream together I Can't Believe Its Not Butter spread with Splenda and Molasses.
3. Add the egg and vanilla extract and mix.
4. Sift together the All Purpose Flour, Whole Wheat Flour, Baking Soda, Baking Powder and Salt.
5. Fold into butter/sugar mixture until well mixed.
6. Add nuts, chips and wheat germ.
7. Use a teaspoon to measure out the right amount of dough and drop onto the prepared cookie sheet.
8. Bake in 375 degree oven for 10 - 12 minutes.
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