After lightening up these cookies, they’re now as guilt-free as they are delicious!
—VERA DECKER WINDSOR, NY
PREP: 20 MIN. • BAKE: 10 MIN./BATCH • MAKES: 2 1/2 DOZEN
1/3 cup butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
2 tablespoons amaretto
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup miniature semisweet chocolate chips
2/3 cup sliced almonds, toasted
1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in amaretto and almond extract. Combine the flours, baking powder, baking soda and salt; gradually add to the butter mixture and mix well. Stir in chocolate chips and almonds.
2. With lightly floured hands, shape into 1-in. balls. Place 2 in. apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray.
3. Bake at 350° for 7-9 minutes or until tops are cracked and bottoms are lightly browned. Remove to wire racks.
NOTE As a substitute for 1 cup oat flour, process 1 1/4 cups quick-cooking or old-fashioned oats until finely ground.
PER SERVING 106 cal., 5 g fat (2 g sat. fat), 12 mg chol., 93 mg sodium, 15 g carb., 1 g fiber, 2 g pro. Diabetic Exchanges: 1 starch, 1 fat.