High Fiber White Chocolate Macadamia Nut Cookies

Total Time
22mins
Prep 10 mins
Cook 12 mins

For our health, my stepson and I have to lose weight. His heart health is a very important factor. I play with recipes to cut transfat and sugars while adding filling fiber. This recipe is based on a Toll House Chocolate Chip cookie recipe in a 1957 version of the Betty Crocker cook book. They are soft, chewy and buttery.

Ingredients Nutrition

Directions

  1. Preheat over to 375 degrees, line cookie sheets with parchment paper.
  2. Cream together "I Can't Believe Its Not Butter" spread with Splenda and Molasses.
  3. Add the egg and vanilla extract and mix.
  4. Sift together the All Purpose Flour, Whole Wheat Flour, Baking Soda, Baking Powder and Salt.
  5. Fold into butter/sugar mixture until well mixed.
  6. Add nuts, chips and wheat germ.
  7. Use a teaspoon to measure out the right amount of dough and drop onto the prepared cookie sheet.
  8. Bake in 375 degree oven for 10 - 12 minutes.