Pringles cookies - low cal/fat/carb
Nutritional Info
- Servings Per Recipe: 40
- 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
View full nutritional breakdown of Pringles cookies - low cal/fat/carb calories by ingredient
Introduction
Absolutely delicious, yet low cal, low fat and low carb.Ask people to identify the mystery ingredient. No one can.
Use low fat or reduced fat Pringles when possible, then recalculate nutrition.
Absolutely delicious, yet low cal, low fat and low carb.
Ask people to identify the mystery ingredient. No one can.
Use low fat or reduced fat Pringles when possible, then recalculate nutrition.
Number of Servings: 40
Ingredients
-
¾ c. Splenda
1 ¾ sticks I Can't Believe Its Butter, (regular) softened
1 t. vanilla
1 1/2 c. flour
3/4 c. freshly crushed Pringles potato chips
Tips
For crispier cookies, use regular or, preferably, reduced fat Pringles whenever you can. Don't use regular potato chips, as they get soggy.
I have made this recipe for almost 10 years; it came to me from a family who had loved it over 20 years before that.
Directions
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)
