Ok so I must admit, one of the great things I’ve found about having this little blog is that I’ve had the fortunate opportunity to sample many different kinds of delicious health products that generous companies have sent over to me. I don’t accept all offers, only the ones I’m truly interested in trying and well, do I have a treat for you!
That’s right! The lovely people from Melt
were SO kind enough to send me two packages of their organic butter products and I’m telling you, it is delicious! Melt buttery spread is rich and creamy, uses virgin coconut oil
which promotes healthy weight, healthy oils
for guilt-free cooking and the best part is, it’s gluten-free
! This is honestly the best butter substitute
that I’ve tried and you really can’t taste the difference! I also really like this delicious product because it works well with all sorts of baking and when cooking your favorite meals.
I’ve been dying to make this low-fat, low-cal snickerdoodle recipe I’ve had saved for awhile from Cooking Light. Only problem is, it still calls for quite a bit of butter, so I thought Melt Buttery Spread would be perfect to use! And yes…they came out absolutely delicious!!
Snickerdoodles are pretty much my FAVORITE cookies hands down and they remind me so much of my childhood. These sweet little indulgences were so easy to make, took little to no effort to whip up and only took about 5 minutes in the oven! Oh yeah and did I mention they are only 1 point for those of you Weight Watchers fans, I love it! Feel free to use a sugar substitute to make these even healthier!
- 1¾ cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. cream of tartar
- 1 cup sugar (or sugar substitute)
- ¼ cup butter, softened
- 1 Tbsp corn syrup
- 1 tsp. vanilla
- 1 large egg
- 3 Tbsp sugar (or sugar substitute)
- 2 tsp. ground cinnamon
- Cooking spray
- Preheat oven to 375 degrees F.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
- Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
- Combine 3 Tbsp sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture.
- Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.
- Bake at 375 degrees F for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Enjoy!
Serving Size: 1 cookie • Calories: 54 • Fat: 1.3 g • Carbs: 10.1 g • Fiber: 0.2 g • Protein: 0.7 g • WW Points+: 1 pt
Also! Melt has a super fun Mingle with Melt giveaway going on where you and your blog could win a $500 Visa gift card to throw your very own dinner party for you and your friends! Hope you have your little black dress ready. Winner will be announced October 31st, so enter now!
**UPDATE: I was so excited to find out that these skinny snickerdoodles were featured in Glamour Magazine!!
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