So the other day I was at the gym reading a magazine (the only way to work out!) and I came across a recipe for some cookies that were supposed to be "healthier" that most cookies. It was in an ad for AllWhites, which are 100% liquid egg whites, and I thought, hmmm...seems interesting, let's give it a try.
Now these are considered ice box cookies so you have to roll them up into a log, and then freeze them for 3 hours before you can bake them. It's great because I only cut off a few cookies at one time and bake only what I intend to eat. It keeps you from eating ALL of them!
They do look a little weird, and I am not sure if it is because they are frozen (which are really hard to cut, especially if you don't have very good knives like I do) or if it is the wheat flour, but they were pretty tastey.
They do have a strong taste of cinnamon and sugar, which I don't mind. And the sweetness of the dried apples and the tartness of the dried cranberries is a great combination. My boyfriend, who loves cookies as much as I do, even thought they weren't that bad. Of course his response was...it's a cookie and a cookie is a cookie.
The only caveat, they state you can get 36 cookies out of this recipe. Those must be very small cookies because I made mine into what I thought were med sized cookies, and I only got about 20 cookies. So I am thinking if you are counting calories and fat, assume the nutrition facts below are for 1 cookie!
Apple Cranberry Icebox CookiesIngredients:
-- 1/4 cup 50/50 Butter Blend, softened
-- 2/3 cup sugar
-- 1 teaspoon vanilla
-- 1/4 cup (2 oz.) AllWhites
-- 1 1/4 cup whole wheat flour
-- 3/4 teaspoon ground cinnamon
-- 1/4 teaspoon baking soda
-- 1/8 teaspoon salt
-- 1/3 cup dried apples, finely chopped
-- 1/3 cup dried cranberries
In large bowl, beat together butter, sugar and vanilla until creamy. Beat in AllWhites®. Add flour, cinnamon, baking soda and salt. Beat until well mixed. Stir in apples and cranberries. On waxed paper, shape dough into about a 10-inch log. Wrap tightly in paper; freeze at least 3 hours or until firm. Heat oven to 350°F. With sharp knife cut log into 36 (1/4-inch) slices. Place 1-inch apart on ungreased cookie sheet. Bake 9 to 11 minutes or until cookies are a light golden brown. Remove from cookie sheet immediately; cool completely on wire rack.
Serving: 2 cookies
Fat: 2 g
Carbs: 17 g
Fiber: 1 g
Sugar: 10 g
Protein: 2 g