Little Butterscotch Candy Cookies


Makes 20 servings


1/2 cup sucralose-based sugar substitute
3 tablespoons canola oil
1/4 cup cholesterol-free egg substitute
2 tablespoons molasses
1 teaspoon vanilla
1 cup uncooked old-fashioned oats
1/3 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butterscotch chips or golden raisins


  1. Preheat oven to 375°F. Lightly spray two nonstick cookie sheets with nonstick cooking spray.
  2. Combine sugar substitute and oil in medium bowl. Mix about 30 seconds or until well blended (mixture will resemble small peas). Add egg substitute, molasses and vanilla; mix well. Add oats, flour, cinnamon, soda and salt; stir until well blended. Add butterscotch chips; mix well.
  3. Drop teaspoonfuls of batter on prepared cookie sheets. Coat fork with cooking spray; gently flatten each cookie. Bake 2-1/2 minutes for chewy texture or 3 minutes for cake-like texture. Do not overbake (cookies will not look done when removed from oven). Place cookie sheets on wire racks; let stand 1 minute. Immediately remove cookies from cookie sheets to wire rack; cool completely for best flavor and texture.

Nutritional Information

Serving Size: 2 cookies
Calories 84
Calories from Fat 46 %
Total Fat 4 g
Saturated Fat 2 g
Cholesterol <1 mg
Carbohydrate 10 g
Fiber <1 g
Protein 1 g
Sodium 39 mg

Dietary Exchange

Starch 1
Fat 1/2

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