I am a HUGE peanut butter addict. By addict, I mean not only do I have a Sam's Club size jar at home, I keep a jar of peanut butter at my desk in a drawer and eat it with a spoon. Mm Mm. Now, typically peanut butter cookies around around 200 to 300 calories. The calories and carbs in these little guys have been dramatically reduced by using Truvia instead of sugar, EggBeaters instead of a whole egg, and dark chocolate instead of milk chocolate. I believe these are safe to eat in later stages of Atkins or other low-carb diets, but really, I just enjoy peanut butter and it would not be healthy for me to eat 3 normal cookies in one sitting.
Servings: 24 cookies
Nutrition Per Cookie: 110 cal, 9 g fat, 7 g carbs, 1 g fiber, and 4 g protein.
Ingredients
- 1.5 cups creamy Peanut Butter
- 5 Tbsp Egg Beaters
- 1/3 Cup Truvia Sugar Blend
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 3 Tbsp Dark Chocolate Chunks
Directions
- Preheat oven to 350F and place wax paper on 2 cookie sheets sheets (much easier clean up and 2 sheets for 24 cookies means they all go in the oven at once, not 2 separate batches)
- In a mixer, pour all ingredients & blend. Scrape edges down and blend again until all ingredients are blended.
- Roll out into Tbsp sized balls and press flat with a fork
- Bake in oven for 14 minutes
- Remove cookie sheets from oven and let cookies cool and harden. (they will be very soft immediately upon removing from oven)
- Grab a glass of milk, coffee, Bailey's.... beverage of your choice and enjoy a little bit of peanut butter heaven!
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