Peanut Butter Cookies
Ondrea
Who knew healthy could taste so sweet
ingredients
- 1 Cup Whole Wheat or All Purpose Flour or Half and Half
- 1/4 Tsp Baking Soda
- 1/8 Tsp Salt
- 3 Tbsp Apple Sauce
- 2 Tbsp Light Peanut Butter
- 1/2 Cup Splenda Brown Sugar
- 1/4 Cup Splenda
- 1 Lrg Egg White or Egg Substitute
- 1 Tsp Vanilla Extract
- Cooking Spray
directions
- 1
Sift Flour, Baking Soda & Salt in a small bowl
- 2
Mix Apple Sauce & Peanut Butter with a Hand or Stand Mixer.
- 3
Combine Splenda Sugars first, then slowly add both sugars & beat until blended.
- 4
Combine Egg White & Vanilla then add to above mixture until well encorporated.
- 5
While mixing/beating on low speed, gradually add Flour Mixture & mix until just blended.
- 6
Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)
- 7
Preheat oven to 350°F. Coat 2 large baking sheets with cooking spray.
- 8
Remove cookie dough from freezer and slice crosswise into about 24 discs 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely.
Source: Ondrea
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