Ingredients
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1/4 cup butter, softened
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2 egg whites
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1 1/2 teaspoons vanilla
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1/2 cup brown sugar
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1/2 cup sugar
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1/2 cup Splenda granular
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2 cups white flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup mini chocolate chip
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1 cup almonds, toasted and roughly chopped
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1 egg
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1 cup unsweetened coconut, toasted until golden brown
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1/4 cup Smart Balance light butter spread, softened (this should be the stick butter, not the soft tub-style)
Instructions
- Preheat oven to 375 and prepare cookie sheets with parchment paper.
- Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast).
- Combine flour, baking soda, and salt. Set aside.
- Using stand mixer, cream butter and sugars until light and fluffy.
- Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined.
- With your mixer turned to low, add dry ingredients until flour is incorporated.
- Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds.
- Drop with a cookie scoop (1.5T) onto cookie sheet.
- Bake 10-12 minutes until golden brown on edges.
- Cool for 1 minute before removing to wire rack to cool completely.