Usually healthy desserts are trying to be something they’re not. Healthy chocolate chip cookies. Whole grain pumpkin pie. They’re never quite what you know they should be. That’s why I like this recipe. I’ve never had a cornmeal sugar cookie before, so I thought this recipe is creative, healthy, and actually tastes good! Give it a try.
Adapted from (never home)maker
Makes 6-8 cookies
1/4 cup Earth Balance Spread with Olive Oil
2 tbsp Splenda brown sugar blend
1/4 cup Eggbeater / 1 egg white
1/2 tsp vanilla extract
1/2 cup whole wheat pastry flour
1/4 cup cornmeal
1/4 tsp baking powder
1/4 teaspoon salt
sprinkle of sea salt
Preheat oven to 375 degrees.
Whisk together flour, cornmeal, baking powder, and salt. Separately, cream the Earth Balance and sugar for about 5 minutes either in a magic bullet, by hand, or kitchenaid. Beat in vanilla and Eggbeater. Combine the butter mixture to the dry mixture, the scoop out tablespoons of the cookie dough on to the cookie sheet and pat down with fingers (these cookies don’t spread very much). Sprinkle sea salt on top of cookies. Bake for 8 to 10 minutes or until golden.