Soft - and yummy! - Pineapple Cookies
- Number of Servings: 50
Ingredients
Drain 2 cans of crushed pineapple, reserving juiceMake flax eggs. Combine:4 T flax meal3/4 cup warm waterLet sit for 15-20 minutes before you start the rest of the recipe.2/3 cup softened butter2.5 cups brown sugar2/3 cup Fage (fat free Greek Yogurt)2 tsp baking powder2 tsp baking soda1 tsp salt1 T vanilla2 cups whole wheat flour1/2 cup barley flour1/2 cup wheat bran2/3 cup flax1 1/3 cup unbleached white flourGlaze:3 T butter2 cups powdered sugar1/4 cup pineapple juice
cream butter and sugar.
Add flax eggs and fage, beat until combined.
Add next four ingredients, plus pineapple, stir or beat on low until combined.
Add flours and grains, stir until combined.
Use small scoop to scoop cookies onto pans, leaving 1.5-2 inches between cookies.
Bake at 375 degrees for 10-12 minutes.
Cool on wire racks.
When cooled, frost with glaze:
Melt butter in small saucepan.
let cook gently until light brown.
Stir in pineapple juice and 1.5 cups powdered sugar.
Mix with whisk or fork.
Add more powdered sugar until you have a smooth but not too thin glaze.
Spread on cookies with a spoon.
Serving Size: Makes 90 cookies - each serving is TWO cookies
Add flax eggs and fage, beat until combined.
Add next four ingredients, plus pineapple, stir or beat on low until combined.
Add flours and grains, stir until combined.
Use small scoop to scoop cookies onto pans, leaving 1.5-2 inches between cookies.
Bake at 375 degrees for 10-12 minutes.
Cool on wire racks.
When cooled, frost with glaze:
Melt butter in small saucepan.
let cook gently until light brown.
Stir in pineapple juice and 1.5 cups powdered sugar.
Mix with whisk or fork.
Add more powdered sugar until you have a smooth but not too thin glaze.
Spread on cookies with a spoon.
Serving Size: Makes 90 cookies - each serving is TWO cookies
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 3.9 g
- Cholesterol: 8.4 mg
- Sodium: 120.2 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 1.8 g
- Protein: 2.1 g
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