Monday, March 14, 2011

Low-Point Malted Cocoa Cookies

I enjoy taking something I love, like Malted Milk Balls, and finding a recipe to alter to make it fewer calories, but still good enough to thoroughly enjoy. A very important part of my job is taste-tester and I'm thinking after about 6 cookies, that definitely deems this recipe worthy enough to share.

Low-Point Malted Cocoa Cookies
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup butter (Land O Lakes Light), softened
- 1 cup Splenda granulated sugar substitute
- 1/2 cup 1% milk
- 1 tsp. vanilla
- 1 Tbs unsweetened cocoa
- 1 cup roughly chopped malted milk balls (about 36 balls)
Preheat oven to 350 degrees. Spray cookie sheet lightly with Pam cooking spray. In a medium bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and Splenda until light and fluffy. Mix in milk and vanilla, then gradually blend in flour mixture. Do not overmix. Stir in cocoa and chopped malted balls. Drop balls of mixture onto prepared cookie sheet and bake for 12 minutes or until lightly browned. Remove from oven and cool. Optional ideas: 1) sift 1 Tbs powdered sugar on cookies, and/or 2) Mix 5 Tbs Betty Crocker Butter Cream icing with 1/2 tsp. cocoa and place a little icing on top of each cookie (no need to drench in icing, a little goes a long way.) :) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 32 
Serving size - 1
Points per serving - 1.4
Points per serving with a little dollop of icing on each cookie - 1.8

"A balanced diet is a cookie in each hand." - Anonymous

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