Ingredients:
4 Tbsp “I Can’t Believe It’s Not Butter”
1/3 cup low fat cream cheese (1/3 less fat)
1 cup light brown sugar, packed
2 large egg yolks
¾ tsp peppermint extract
½ cup oat flour (to make, place oats in food
processor/blender until flourlike consistency)
½ cup all purpose flour
1/3 cup whole wheat flour
¾ tsp baking soda
¼ tsp salt
5 oz dark chocolate chips
Directions:
1.
Preheat oven
to 350 degrees Fahrenheit.
2.
Prepare
cookie sheets by lining w/ parchment paper (or spraying w/ canola oil spray).
3.
Cream the
“butter,” cream cheese, & brown sugar on high speed using a mixer.
4.
One mixture
is fluffy, reduce speed to low & add egg yolks & peppermint. Mix until
combined.
5.
Combine
flours, baking soda, salt, & chips in a bowl. Add to butter mixture &
mix by hand until well blended.
6.
Drop heaping
teaspoons onto baking sheet about 2 inches apart. Flatten lightly w/ bottom of
glass that has been moistened w/ water.
7.
Bake 6-7
minutes. Rotate pans & bake until lightly browned, about another 3 minutes.
Be careful not to overbake.
8.
Cool &
store in tightly sealed container.
Makes 40 cookies.
Per cookie: 69.2 calories, 2.9 g fat, 10.5 g
carbohydrates, .8 g protein.
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