That’s right, I participated in the Great Food Blogger Cookie Swap 2011, and while I am very unhappy to say that the cookies shipped to me were stolen at my front door by some mean Grinch, I still had a blast and wanted to thank Suzie and Meg for sending cookies that I am sure I would have loved to death.
I sent out these cinnamon-spiced butterscotch-chip pecan cookies that I lightened up to get an amazing 40 kcal per cookie treat! In case you try to keep the cookie damage low over the holidays, like me, here are the nutritional stats to my best estimate: 40kcal, 1.75g fat, 5g carbs, 0.5g protein per cookie. Sound too good to be true? It kind of is, if I may pet myself on the back.
- 3/4 cup coconut palm sugar (or regular sugar, but I tried to accommodate a request from one of my swapees)
- 1/4 cup margarine
- 1/2 teaspoon vanilla extract
- 1/4 cup fat-free egg product like Eggbeaters
- 1 1/4 cup all-purpose flour
- 1/2 tsp cream of tartar
- 1/4 tsp baking soda
- pinch salt
- 1/2 cup butterscotch chips
- 1/2 cup chopped pecans
- 3 packets sugar substitute like Stevia
- 1 tsp ground cinnamon
1. Heat over to 350F
2. Combine egg substitute, coconut palm sugar, margarine and vanilla in a large bowl and beat on medium speed until you have a creamy consistency.
7. Bake for 10 to 13 minutes. The cookies should be lightly browned and set into a cookie shape. Immediately move them to a cooling rack.
8. Congratulate yourself on being “good” this Holiday season and dig in.