Soft - and yummy! - Pineapple Cookies
Nutritional Info
- Servings Per Recipe: 50
- 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
View full nutritional breakdown of Soft - and yummy! - Pineapple Cookies calories by ingredient
Introduction
One serving is TWO cookies - so if you only eat one - enter it as 0.5 servings.Feel free to modify this recipe to suit what's in your cupboards. You can use white flour, wheat, or any combination of flours or meals - as long as they combine to make a total of 5 cups. You can use 4 eggs in place of the flax and water. You can also halve the recipe, if you happen to not be feeding as many hungry boys as I do. :-) One serving is TWO cookies - so if you only eat one - enter it as 0.5 servings.
Feel free to modify this recipe to suit what's in your cupboards. You can use white flour, wheat, or any combination of flours or meals - as long as they combine to make a total of 5 cups. You can use 4 eggs in place of the flax and water. You can also halve the recipe, if you happen to not be feeding as many hungry boys as I do. :-)
Number of Servings: 50
Ingredients
-
Drain
2 cans of crushed pineapple, reserving juice
Make flax eggs. Combine:
4 T flax meal
3/4 cup warm water
Let sit for 15-20 minutes before you start the rest of the recipe.
2/3 cup softened butter
2.5 cups brown sugar
2/3 cup Fage (fat free Greek Yogurt)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 T vanilla
2 cups whole wheat flour
1/2 cup barley flour
1/2 cup wheat bran
2/3 cup flax
1 1/3 cup unbleached white flour
Glaze:
3 T butter
2 cups powdered sugar
1/4 cup pineapple juice
Directions
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