Thanks Peggy, good info I'll keep in mind. I make my own butter spreads:
Olive Or Canola Butter
2 c softened butter
1 1/2 c olive oil or canola oil
Beat butter first and then add and beat olive oil or canola oil with mixer or in blender. Pour into old margarine container and refrigerate.
This looks just like margarine once it sets. I use it as a spread for my toast, muffins etc. I suppose I could try using it in my cookies etc. You just gave me an idea...
I was going to suggest you start with an oatmeal cookie to convert as it seems it would be the easiest. I also forgot to tell everyone that oat bran can also be mixed with white flour to bake with. I'm sure the "Neiman Marcus $250 Cookie" would be a good one to convert. It's an excellent tasting chocolate chip cookie. I'm sure you could use the butter-canola spread or Smart Balance in place of butter. The original recipe already calls for a significant amount of oat flour, you could mix the white flour with soy flour, reduce the sugar, and use sugar free chocolate chips and a sugar free grated chocolate bar instead of the grated Hershey bar.
Here is a link to the original Neiman Marcus cookie recipe
Allrecipes - Recipe Search
