Salty-Sweet Cashew Butterscotch Delight Cookies
Indulge in these irresistible Salty-Sweet Cashew Butterscotch Delight Cookies, where the rich, buttery flavor of traditional butterscotch meets the unexpected crunch of dry-roasted salted cashews. These cookies offer a perfect balance of sweet and salty, creating a taste sensation that will have you coming back for more. With a diabetic-friendly twist using sugar substitutes, you can enjoy these delightful treats without the guilt. Perfect for sharing with friends or keeping as a personal treat, these cookies are sure to satisfy every sweet tooth while providing a savory crunch that makes each bite unique!
N/A
Servings
50
Calories
11
Ingredients
Ingredients
margarine (low sat fat) or softened butter
1/2 cup (softened)
Splenda sugar substitute or white sugar
1 cup (granulated)
Splenda brown blend or brown sugar
1/2 cup packed
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/2 teaspoon
egg white or 2 eggs
1/2 cup (beaten)
vanilla extract
2 teaspoons
white whole wheat flour or unbleached all-purpose flour
2 cups (sifted)
coarsely chopped salted roasted cashews
3/4 cup (chopped)
butterscotch chips
2/3 cup
Instructions
1
Preheat your oven to 375°F (190°C) and prepare an ungreased cookie sheet.
2
In a large mixing bowl, use an electric mixer on medium-high speed to cream the margarine (or softened butter) for about 30 seconds until smooth.
3
Gradually mix in your choice of sweetener (Splenda or regular sugar) along with the baking powder, baking soda, and salt. Beat until the mixture is well combined, scraping down the sides of the bowl as needed.
4
Add the egg whites (or whole eggs) and vanilla extract, and beat until everything is well blended.
5
Gradually mix in the white whole wheat flour (or all-purpose flour) until incorporated. Use a wooden spoon to fold in any remaining flour.
6
Gently stir in the coarsely chopped salted roasted cashews and butterscotch chips until evenly distributed throughout the dough.
7
Drop rounded teaspoons of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
8
Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on a wire rack.
Nutrition Information
2.5g
Fat
0.5g
Protein
0.5g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Salty-Sweet Cashew Butterscotch Delight Cookies?
They are a unique cookie treat that combines the rich flavor of butterscotch with the savory crunch of dry-roasted salted cashews, designed to be diabetic-friendly.
What is the calorie count per cookie?
Each cookie contains approximately 50 calories.
Are these cookies suitable for diabetics?
Yes, the recipe features a diabetic-friendly twist by utilizing sugar substitutes like Splenda to reduce sugar content.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How long should I bake the cookies?
Bake the cookies for 8 to 10 minutes or until the edges are lightly golden.
Can I use butter instead of margarine?
Yes, you can use 1/2 cup of softened butter as an alternative to low-saturated fat margarine.
What type of cashews are recommended?
The recipe calls for 3/4 cup of coarsely chopped salted roasted cashews.
Can I use regular sugar instead of sugar substitutes?
Yes, the recipe allows for the use of regular white granulated sugar and regular packed brown sugar if preferred.
How much fat is in each cookie?
There are 2.5 grams of fat in each cookie.
What kind of flour is used in this recipe?
You can use either white whole wheat flour or unbleached all-purpose flour.
Can I use whole eggs instead of egg whites?
Yes, the recipe allows for either 1/2 cup of egg whites or 2 whole eggs.
How much sugar is in one cookie?
Each cookie contains approximately 1 gram of sugar.
Should the cookie sheet be greased?
No, you should use an ungreased cookie sheet for this recipe.
What is the fiber content per cookie?
Each cookie provides 0.5 grams of fiber.
How much protein is in these cookies?
Each cookie contains about 0.5 grams of protein.
How do I know when the cookies are finished baking?
Remove them from the oven once the edges have turned a light golden color.
How far apart should I place the dough on the sheet?
Space the rounded teaspoons of dough about 2 inches apart.
How long should I cream the margarine?
Cream the margarine or softened butter with an electric mixer for about 30 seconds until smooth.
When should I add the butterscotch chips?
Gently stir in the butterscotch chips at the same time as the chopped cashews after the flour is incorporated.
What leavening agents are required?
The recipe uses 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
How much vanilla extract is needed?
The recipe calls for 2 teaspoons of vanilla extract.
Where should the cookies cool?
Allow the cookies to cool on a wire rack after removing them from the oven.
What makes these cookies 'salty-sweet'?
The combination of sweet butterscotch chips and sugar substitutes against the salted roasted cashews provides the salty-sweet profile.
How many ingredients are in this recipe?
There are 11 total ingredients required for this recipe.
How should I measure the brown sugar substitute?
You should use 1/2 cup of Splenda brown blend or brown sugar, packed.
What tool is best for folding in the flour?
A wooden spoon is recommended for folding in the remaining flour and the mix-ins.
Are these drop cookies?
Yes, they are categorized as drop cookies because you drop teaspoons of dough onto the sheet.
Is there a specific way to prepare the cashews?
The cashews should be coarsely chopped before being added to the dough.
Can I use all-purpose flour?
Yes, unbleached all-purpose flour is a valid substitute for white whole wheat flour.
What is the primary flavor of the cookie?
The primary flavor is a rich, buttery butterscotch combined with salty cashew nuts.