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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This cookie is not as sweet as some cookies may be, but is not missing any ounce of flavor. Sunflower seeds and coconut give this cookie a nice sweet and salty taste. Ingredients:
1/2 cup butter, softend |
1 cup splenda granular, sugar substitute |
1 egg |
1 egg white |
1 teaspoon vanilla |
1 cup shredded coconut |
1 cup sunflower seeds |
1 cup oatmeal |
1 1/2 cups wheat flour |
1 teaspoon baking soda |
Directions:
1. preheat oven to 375.
2. cream butter and splenda in a large mixing bowl with a mixer. Add one egg, one egg white, and vanilla and beat til incorperated.
3. Add remaining indredients to form a dough. Grease baking sheets, and drop cookie dough on sheet. Place 2 inches apart and place in preheated oven. Bake for 12 minutes or until edges are golden brown.
4. Remove from oven, and let cool for 2 minutes on cookie sheet, and then transfer to a drying rack.
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