Zumba and White Chocolate Almond Cookies!
5 Mar
Today was a yucky day! The weather is dreary, my husband is cutting wood at a friends (So I am alone with 3 kids Yippeee!) and I am sore from the 2 hour Zumba fundraiser I went to last night. ( So fun!!!) I went to the fundraiser with 2 of my friends and got to try out my new Zumba shoes!! They really helped with all the twisting and turning on the gym floor. I am a group fitness kinda gal and working out with 50 other women of all shapes and sizes, made me feel great. My post baby body didn’t look so bad. So onto entertaining the kiddies…..our old fall back… cookies. I am telling you, this is why people in the north east gain so much weight in the winter, we just eat and then cover up our fat with big sweaters and puffy coats. Hence weight watchers!!! I love classic chocolate chip cookies, but wanted to try something different. I bought some almond extract, so I can make the low fat banana muffins that I read about on Green Lite Bites website and I wanted to figure out another recipe to use it in as well. I decided to try out a new combo, white chocolate and almond. They turned out really well and the small amount of butter and oats used to substitute some of the flour, help keep them low points! Yummmmmm…..
White Chocolate Almond Cookies (2 pts + each)
Ingredients:
- ½ cup oatmeal (not instant)
- 1 cup all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 tbsp butter, melted and cooled
- ¾ cup packed brown sugar
- 1 large egg
- 1 tsp almond extract
- ½ cup white chocolate chips
Directions:
Makes 24 cookies!
1. Set the oven at 350 degrees. Spray two large cookie sheets with pam.
2. Put oats in the blender and process until finely ground. Combine oats, flour, baking soda and salt in a small bowl.
3. Use a hand mixer and beat the butter, brown sugar, egg and extract until well blended.
4. Blend in the flour mixture into the butter mixture.
5. Mix in chocolate chips into the dough with a wooden spoon.
6. Drop dough by the tablespoonful onto the cookie sheet. ( I use these awesome scoops, so that I always have perfectly portioned cookies.) Bake for 10 minutes until light brown.
Serving size 1 cookie – 2 points + each
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