Brown Butter Caramel Chai Cookies Directions
- In a small saucepan, melt the light butter over medium heat, stirring frequently until it turns amber brown and develops a nutty aroma. Remove from heat and let cool to room temperature.
- In a large bowl, combine the Splenda, brown sugar substitute, and browned butter. Mix until well combined.
- Add the eggs and vanilla extract to the mixture, beating until smooth.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, cardamom, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the sugar-free caramel bits.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked but will set as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
WW Points Calculation:
- Light butter (1/2 cup): 12 points
- Splenda: 0 points
- Low-calorie brown sugar substitute: 0 points
- Eggs (2 large): 0 points
- Vanilla extract: 0 points
- Whole wheat flour (2 1/2 cups): 20 points
- Baking soda: 0 points
- Baking powder: 0 points
- Salt: 0 points
- Ground cinnamon: 0 points
- Ground cardamom: 0 points
- Ground cloves: 0 points
- Ground ginger: 0 points
- Sugar-free caramel bits (1/4 cup): 0 points
Total Points: 32 points
Servings: 24 cookies
Points Per Serving: 1.33 points
Nutrition Information:
- Calories: 80
- Fat: 4g
- Protein: 1g
- Carbohydrates: 9g
- Sugar: 1g
- Sodium: 100mg
I'm waiting for your comments! Enjoy!
