(Adapted from Skinny Kitchen’s Butterscotch Pillows)
Makes 28 cookies 1 Better Balance Bite/Blue Point
Calories 43 Fat 1.4g Carbs 15.2g Fiber 1.2g Protein 1.1g
Ingredients
· 1 1/2 cups all-purpose flour
· 1/2 teaspoon nutmeg (see notes)
· 1/2 teaspoon salt
· 1/2 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/2 cup light butter
· 1 cup brown sugar replacement
· 1 egg, room temperature
· 1 teaspoon vanilla extract
· 1 cup Fiber One cereal, lightly crushed (see notes)
· 1/4 cup powdered sugar replacement
Instructions
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or coat with cooking/baking spray.
2. In a medium bowl, whisk together the flour, nutmeg, salt, baking powder, and baking soda. Set aside.
3. With an electric mixer, cream together the butter and brown sugar replacement. Add the egg and vanilla, mixing until well combined. Mix in the flour mixture until just combined, then fold in the Fiber One cereal.
4. Refrigerate the dough for about 30 minutes to firm it up for easier portioning.
5. Place the powdered sugar replacement in a small bowl. Using a tablespoon measure or #50 scoop, portion the cookies directly into the powdered sugar replacement and toss to coat. Place them onto the prepared cookie sheets, 14 on each, and flatten slightly with the bottom of a glass or your hand.
6. Bake for 12-16 minutes, until edges are lightly browned and the center is firm to the touch, swapping racks and rotating the pans halfway through baking.
7. Cool cookies and store in an airtight container for up to 5 days at room temperature or up to 10 days in the fridge. You can even freeze them for up to 3 months. Allow them to come to room temperature before eating.
Notes
· The nutmeg really boosts the butterscotch flavor. It can be omitted if you prefer.
· You can swap out the Fiber One for any other cereal with some crunch to it. The original recipe used Rice Krispies, but the crunch wasn’t pronounced enough for me.
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