Mini Cashew Cookies
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 transferring 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.