This delectable chicken pot pie is a healthier dinner-in-a-bowl thanks to additional carrots, some parsley, low-fat milk, and less butter.
| Prep Time: | 10 mins |
| Cook Time: | 14 mins |
| Total Time: | 24 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground nutmeg
- ½ cup packed light brown sugar
- ½ cup white sugar
- 1 cup butter-flavored spread
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 ½ teaspoons almond extract
- 1 tablespoon amaretto liqueur
- 1 ½ teaspoons bourbon
- ½ cup chopped almonds (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Cream together brown sugar, white sugar, and vegetable oil spread in a medium bowl. Stir in sour cream, olive oil, almond extract, amaretto and bourbon, blending well after each addition.
- Gradually stir flour mixture into sugar mixture until well blended. Stir in almonds if desired. Drop by rounded spoonfuls onto prepared cookie sheet.
- Bake until just crisp around the edges, 12 to 14 minutes.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 274 mg |
| Sugars | 18 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect!
These were yummy, I did find them very greasy though–didn’t even grease the cookie sheet and it was coated. I did use butter instead of margarine so not sure if that had a lot to do with it. The almonds have natural oil so I think I would cut down on the butter next time. Mine also flattened out a lot more than at least the pictured ones, this is I’m sure due to the butter. They are not cake-like at all, but more like a chocolate chip cookie consistency–a little crunchy and a little chewy. This was good and I would definitely make again.
These turned out really good! I didn’t have nutmeg, so I used 1 t allspice instead. I also used vegan sour cream, and vanilla-nut extract instead of the bourbon. I also added some white and dark chocolate chips. Very yummy!!!
really enjoyed this cookie, got better with every bite. nice texture and flavor, wasn’t overpowering would definately make these again and they are quick to prepare
Sorry, I already rated it with five stars because it looks great (and a mother’s opinion is generally right :P). I haven’t made it yet, but I’m only 15, so I was wondering if it’s okay to make it without the bourbon and liqueur?
I was very suprised at the nice texture of these cookies. I normally am not a fan of “cake like” cookies, but these were incredibly tender and flavorful. Very easy to prepare, and the batter stayed in place while baking. I added flaked almonds which added crunch, and added nicely to the flavor. Kudos to you in your late night cravings and the successful recipe!