Serving Size: 1 softie (1/6th of recipe)
PointsPlus® value 4*
HG Alternative: If you like, replace the Splenda in this recipe with an equal amount of granulated white sugar. Then each softie will have 148 calories, 23g carbs, and 13g sugars (PointsPlus® value 4*).
Craving the decadence of white chocolate with the richness of macadamia nuts? BE SMART! Our A+ soft-cookie swap is here and ready to be chewed...
1/4 cup brown sugar (not packed)
2 tbsp. Splenda No Calorie Sweetener (granulated), or HG Alternative
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. vanilla extract
1/3 cup whole-wheat flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 cup old-fashioned oats
2 tbsp. white chocolate chips, chopped
1/2 oz. (about 2 tbsp.) chopped macadamia nuts
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, thoroughly whisk brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract.
Add flour, baking powder, and salt, and stir until smooth. Fold in oats and chopped chocolate chips.
Spoon batter onto the baking sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten batter into 3-inch circles. Top with chopped nuts, and lightly pat to adhere.
Bake until a toothpick inserted into the center of a softie comes out clean, about 10 minutes. Enjoy!
MAKES 6 SERVINGS