The holidays have been horrible on my sweet tooth this year. I’ve had a barely controllable urge to devour anything and everything with sugar and butter this season. Tomorrow is my official Holiday Baking for Gifts day, but I was still craving cookies tonight, so I threw these together. I have a package of holiday M & M ‘s that I separated into red and green (as I need the red for tomorrow’s project). Since all I was left with was green and I’m trying to healthy it up a LITTLE so I don’t keel over in envy of other people’s full fat, full calorie everythings, I decided that Envy Cookies would be a good name.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup butter flavored Crisco
- 1/2 cup Splenda
- 1/4 cup + 2 Tbsps of brown sugar Splenda
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup egg substitute
- 1 cup green M&Ms
- 1 tsp vanilla
- Heat oven to 350 degrees.
- Sift together flour, wheat flour, baking soda, and salt. Set aside.
- Beat together Splenda, packed brown sugar Splenda, vanilla and butter flavored Crisco until well blended.
- Add egg substitute and beat until well combined.
- Gradually add flour mixture, beating until well blended.
- Stir in 1 cup of M&Ms.
- Drop by rounded teaspoons onto the cookie sheet and bake for 9-11 minutes.
- Cool slightly, then move to a wire rack to cool completely.
I think this recipe is supposed to make about 3 dozen cookies but we all know that I never manage to make cookies without eating a lot of dough, so that’s a guess. One thing I have noticed when baking cookies using whole wheat flour–they don’t flatten out all melty like regular cookies. Personally, this isn’t an issue for me, but if it bothers you, just take a fork and flatten it down like you would peanut butter cookies. The dough has a bit of an odd aftertaste, which is a good thing for me in this case, as I’m less likely to eat all of it. The finished product tastes just fine.