Macadamia Nut Cookies

A delicate cookie that's packed with healthy omega fatty acids found in macadamia nuts and flaxseed. Be sure to use real butter for the benefits of the healthy CLA's.

1 cup macadamia nuts, divided
1½ cup soy flour (defatted)
½ cup oat bran
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon flaxseed meal
¾ cup butter, softened
2 eggs
¼ cup fructose, agave nectar, or Whey Low D
2/3 cup Splenda
1 teaspoon vanilla extract

Grind 1/2 cup of the macadamia nuts in a blender or food processor. Place the ground nuts in a medium-sized mixing bowl. Chop the remaining 1/2 cup of nuts into coarse pieces and set aside to use at the end of the recipe.

To the ground nuts, add the soy flour, oat bran, baking powder, salt and flaxseed meal. Mix together and set aside.

In a large mixing bowl, cream together the softened butter and sweeteners until the sweeteners are dissolved and combined. Add the flour mixture to the butter mixture and mix together just until combined. Stir in the vanilla.

Spread the mixture evenly over the bottom of the baking sheet or jelly-roll pan.

Sprinkle the remaining chopped macadamia nuts evenly over the surface of the cookie mixture. Gently press the nuts into the surface of the cookie dough.

Bake for about 30 minutes, until the cookie dough is puffy throughout and the surface is a nice golden brown..

Remove from the oven and slice the cookies into squared while still warm. Cool completely before removing from the pan with a spatula. The cookies will crumble apart if removed while warm.

Makes about 5 dozen cookies.

2 cookies:
8 g. fat; 6 g. total carbs; 2 g. fiber; 4 g. protein

Exchange s
1/2 lean meat; 1½ fat

108 calories

Vegetarian Friendly Recipe

This recipe is copyrighted by Shake Off the Sugar.

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