Best Low Fat Peanut Butter Cookies
1 cup all purpose flour
1/4 cup Bob’s Red Mill whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup light brown sugar
1/4 cup chunky or smooth peanut butter
3 tbsp unsalted butter — melted then cooled a few minutes
1 large or extra large egg
1 1/4 tsp vanilla extract
1/4 cup chocolate covered peanuts chopped into little pieces– I used Goobers, put them in the mini chopper and used the pulse button to chop
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. Remember, we only bake one cookie sheet at a time for even baking.
Combine the flours, baking soda, baking powder, and salt in a small bowl and set aside.
In a large bowl with an electric mixer, beat the sugar, melted butter and peanut butter until creamy. Add the vanilla and egg until well combined.
Add the flour mixture and beat until blended.
Stir in the chopped Goobers.
Place batter in fridge for about 5-10 minutes. After you take them out, roll them into 1 inch balls making a total of 36 cookies.
Place each ball on the cookie sheet and gently press down with the tines of a fork. If you need to, lightly flour the fork or mist the fork with cooking spray.
Bake about 8-10 minutes; turn the pan around half way through, again for even baking. They should look light brown. Do not over bake.
When you take them out of the oven, place cookies on a cooling rack for about 5 minutes and then slide the parchment paper off the cookie sheet to cool on the rack.
Enjoy these yummy cookies!
Just a note: If you still have some around after a few days, you may want to place them in the microwave for just about 7 seconds before eating and they will taste like they just came out of the oven again.
Nutrition: Per two cookies. calories 110.6, fat 4.2 g, carbs 19.8 g, fiber 1 g, sugar 12.6 g, sodium 24.6 mg, protein 2.2 g, Weight Watchers® points: 3 per cookie
Serving size is 2 cookies each