Pringles cookies - low cal/fat/carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
¾ c. Splenda1 ¾ sticks I Can't Believe Its Butter, (regular) softened1 t. vanilla1 1/2 c. flour3/4 c. freshly crushed Pringles potato chips
1. Cream Splenda and butter together.
2. Add vanilla and flour. Mix well.
3. Crush Pringles in food processor. Fold in crushed Pringles to above mixture.
5. Drop 3/4 T. batter on ungreased cookie sheet. Press 1/2 pecan on top of each.
6. Bake 325 for 12-15 minutes. Let sit 5 minutes before removing from cookie sheet to cooling rack.
7. Store in airtight container to keep cookies crisp for over 2 weeks.
Top with pecan halves.
Serving Size: Makes 40 cookies (about 3/4T. each)
2. Add vanilla and flour. Mix well.
3. Crush Pringles in food processor. Fold in crushed Pringles to above mixture.
5. Drop 3/4 T. batter on ungreased cookie sheet. Press 1/2 pecan on top of each.
6. Bake 325 for 12-15 minutes. Let sit 5 minutes before removing from cookie sheet to cooling rack.
7. Store in airtight container to keep cookies crisp for over 2 weeks.
Top with pecan halves.
Serving Size: Makes 40 cookies (about 3/4T. each)
Nutritional Info Amount Per Serving
- Calories: 68.1
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 76.6 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.2 g
- Protein: 0.6 g