Wednesday, February 1, 2012
One of my many goals for the new year was to open myself up to trying all different forms of cooking and baking. I've been using alot of new ingredients in my cooking,cutting out certain things and trying lighter versions of our favorites.
Being a foodie I am totally open to non fat,low fat,gluten free and anything else that looks and tastes good. When it comes to making these foods at home, it's been a total hit and miss for us. My family has been really supportive of my trials and errors when it comes to using new ingredients and as long as I don't make it to weird, they will continue to come to the dinner table with a smile on their face.
These cookies are a lighter version of an original that called for almost 2 cups of butter and frosted cornflakes. These guys are still delicious and at 69 calories per cookie, you can still enjoy something sweet without feeling to guilty.
Makeover Coconut Cookies
1/4 cup Butter,softened
1/4 cup Canola Oil
1/2 cup Packed Brown Sugar
1/4 cup Sugar
3 Egg Whites
3 tsp. Vanilla Extract
2 tsp. Coconut Extract
1-3/4 cup All-purpose Flour
3 tsp. Baking Powder
1/2 tsp. Salt
4 cups Cornflakes
Preheat oven to 375 or 190 celcius. Line cookie sheet with parchment paper or spray with nonstick cooking spray;set aside.
In a bowl,combine the flour,baking powder and salt;set aside. In a large bowl, combine the butter,oil and sugars. Beat in egg,egg whites and extracts. Gradually add flour mixture to egg mixture and mix until combined. Gently stir in cornflakes with a wooden spoon.
Drop by tablespoons full 2 inches apart onto prepared sheets. Bake for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
Source: Taste of Home Baking Cookbook