It’s been a while since I’ve shared a recipe with you but since baking is my favorite thing ever and I’ve been really trying hard to lose weight I’ve set aside baking.
Well I couldn’t do it. I just had to bake something! It wasn’t that I really wanted to eat something sweet but more that I missed baking and trying to find a recipe that is great. I was given the chance to try out Melt again and knew that I wanted to use it for a cookie and with that my journey began!
First of all, I want to let you know what Melt Buttery Spread really is. It’s an organic butter alternative that is made from virgin coconut oil, flax seed oil, palm fruit oil, and canola oil with no artificial colors or additives. It is the perfect blend of healthy fats that can be used just the same as regular butter, whether you bake or cook with it or even spread it on your toast it really is one of the more healthy oils that you can use. Best of all…. it’s delicious! I love it!
My first thought was chocolate chip cookies because those are just about everyone’s favorite, but I really wanted something that was lower in calories. What I came up with was whole wheat sugar cookies and the recipe needs some improving.
Whole Wheat Sugar Cookies – Round 1
- 1 cup white sugar – I used Stevia
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter flavored shortening – I used Melt!
- 2 tablespoons milk – skim
- 1 teaspoon vanilla extract
- 1 egg – I used egg beaters 1/4 cup
- 2 cups whole wheat flour
Preheat oven to 350 degrees F.
In large bowl, combine first 10 ingredients and blend well. Stir in whole wheat flour. (I chilled the dough while the oven was pre-heating but I don’t think it was really necessary)
Shape into 1 inch balls and place on ungreased cookie sheet, 2 inches apart. Flatten each cookie slightly with a fork or your hand.
Bake in pre-heated oven for 8 to 10 minutes or until light golden brown
