Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Peanut butter takes the place of margarine or butter, adding flavor as well as protein and B vitamins.

Robin Vitetta
Recipe by Cooking Light July 1998

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Yield:
1 1/2 dozen (serving size: 1 cookie)
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Ingredients

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Directions

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  • Preheat oven to 325°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended.

  • Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325° for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300°.

  • Cut roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.

Nutrition Facts

122 calories; calories from fat 23%; fat 3.1g; saturated fat 0.7g; mono fat 1.4g; poly fat 0.8g; protein 3.9g; carbohydrates 19.8g; fiber 0.5g; cholesterol 25mg; iron 0.8mg; sodium 121mg; calcium 7mg.
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