Nut butters are great for making baked goods and sauces.
I love the sweet, mellow taste of cashews, but I choose low fat peanut butter for this recipe to lighter up the fat content and because it’s easy to find.
Makes 4 dozen cookies
- Non-stick cooking spray
- 3/4 cup reduced fat smooth peanut butter
- 3/4 cup light brown sugar, packed
- 6 tablespoons trans-fat free margarine
- 2 large egg whites
- 2 teaspoons vanilla extract
- 3/4 cup whole wheat flour
- 1/3 cup ground golden flax meal
- 1/4 cup old-fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cayenne chili powder
- 48 whole cashews (about 1/4 pound)
- 1/4 cup powdered sugar
- Preheat oven to 350°F. Coat three large cookie sheets with cooking spray. In a large bowl, combine the cashew or peanut butter, brown sugar, and margarine. Mash them together with a wooden spoon until well combined. Stir in the eggs whites and vanilla extract.
- Sprinkle the flour, flax, oats, baking soda, salt, allspice, and ground cayenne over the egg mixture. Stir well, until a firm dough starts to form and the flax and oats are incorporated.
- Coat a melon baler or small teaspoon with cooking spray. Spoon out the dough and place 1/2 inch a part on the cookies sheets. Press one of the cashews into the top of each cookie. Bake 5 to 6 minutes, until the nuts begin to brown and the cookies are still soft to the touch. Cool on cookie sheets 1 to 2 minutes before transfering to a wire rack to cool completely. Once the cookies have cooled, dust with powder sugar. Store in an air-tight container for up to three days.
Nutritional Stats Per Serving (1 cookie): 70 calories. 2 g protein, 6 g carbohydrates, 4 g fat (0 g saturated), 0 mg cholesterol, 1 g fiber, 63 mg sodium.
Weight Watchers® Points Plus: 2