Not exactly the healthiest snack, but everyone needs a treat once in a while. This recipe makes 24 cookies.
6 Tablespoons Butter, unsalted and softened
1/2 Cup Peanut Butter, unsweetened, smooth
1/4 Cup light Brown Sugar, packed
1/4 Splenda
1 Egg, lightly beaten
1 Teaspoon Vanilla
1 1/4 Cups Oat Flour
1/4 Teaspoon Baking Powder
3 Tablespoons Peanuts, salted, chopped
Preheat oven to 350F.
Beat together butter, peanut butter until smooth. Add brown sugar, Splenda and beat with electric mixer until light and fluffy. Beat in egg and vanilla for another 1-2 minutes. Mix in flour, baking powder. Mix in peanuts.
Drop dough by Tablespoons, 2 inches apart on cookie sheet. Use fork to press down. Bake for 22-25 minutes. Transfer to rack to cook.
Quick Tip: If you use chunky peanut butter, and omit the chopped peanuts or just omit the chopped peanuts for a smoother cookie!
Quick Tip: Purchasing a tablespoon scoop with a release button (ice cream or meatball scoop) allows you to make uniform cookies with the right portion for serving sizes. No guess work required.
Per Serving (1 Cookie)
94 calories, 7g fat, 3g protein, 7g carbohydrates, 1g fiber, 17mg cholesterol
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